Homemade Granola

Pumpkin Granola

My favorite variation so far: pumpkin spice granola

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.

The basics: wheat germ, vegetable oil, honey, dried fruit, nuts, coconut, and oats

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.

Dry ingredients mixed with hot honey and oil

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.

Granola ready to bake

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!

Tom Brokaw’s basic recipe with almonds, pecans, cherries, and blueberries.

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