My eyes have been open to the world of homemade granola; safe to say I will never buy a box of the stuff again. My mom introduced me to Tom Browkaw’s recipe last week and we are currently in a fierce granola showdown to see who can create the best rendition of the adaptable recipe. I have made 3 batches so far, using different combinations of nuts, seeds, and dried fruits. All the basic recipe calls for is wheat germ, old-fashioned oats, sesame seeds, shredded coconut, your choice of nuts, vegetable oil, honey, and dried fruit. I like this recipe because it is simple and very flexible.
My favorite batch so far was chocked full of pumpkin seeds, almonds, dark chocolate chips, dried cherries, craisins and a touch of cinnamon– sorry Mom, but I really don’t think you can top this one.
First, combine the dry ingredients in a large heat-proof bowl. Bring oil and honey to a boil in a saucepan and add to oat mixture.
Pour the mixture into two shallow baking pans and bake for 25-30 minutes at 325°, stirring occasionally to avoid burning. You will know your granola is ready when the oats turn a toasted brown color– I found it took a bit longer than the recommended time, but check frequently because it can char in a instant.
Add your favorite dried fruit after the granola has cooled and store in an air-tight container. This recipe works great with yogurt, milk, fresh fruit, or simply by itself, and it’s a great energy boosting snack for the trail, the office, or around home. Enjoy!