Granola Recipe

In my last blog post, I made mention of a favorite granola recipe which I thought I’d share. 

My mom got this recipe a long time ago from a friend. My mom thinks that, originally, this was a “Quaker Oats” recipe. (likely from the 1980’s!) 

Regardless of where it came from, this is a recipe I love (and the only granola recipe I have), hence my reason for sharing it here. 

This is a smaller recipe. For a family, I recommend doubling this recipe.

Honey Nut Granola 

Mix: 

4 cups rolled oats

1/2 cup wheat germ 

1/2 cup sliced almonds

1/2 tsp. salt

1 tsp. cinnamon 

In a separate bowl, mix: 

1/2 cup oil 

1/2 cup honey

1 1/2 tsp. vanilla 

After baking, add: (optional) 

1/2 cup raisins

1/4 cup coconut flakes 

Baking instructions: 

Add wet ingredients to dry ingredients and mix well. Spread across a baking sheet (or two baking sheets if doubling) and bake at 250 degrees for 1 hour. Remove from oven, stir well, and cool before storing. Store in a container or a ziploc bag. 

A freshly made batch of “Honey Nut” Granola. 

For oil, we use light tasting olive oil. You can also substitute the sliced almonds for sunflower seeds which is what my mom likes. I prefer what the recipe says - sliced almonds.

As stated, the raisins and coconut flakes are optional. Some people (like me) like raisins and coconut, and others do not like them at all. 

You can also bake this granola for longer than an hour to give it more of a “crunch”. My mom used to bake this granola recipe for two hours, stirring it after an hour of baking. But baking this for two hours seemed to be a little too long. Baking this recipe for an hour and a half might be just right if you want a little more “crunch”. 

In the summer time, I almost always have a bowl of cereal for breakfast in the morning. Sometimes, I enjoy fruit with it, especially berries in season. 

Enjoy!

Ready to store in a container.