The Stock Pot: Homemade Granola

Homemade Granola

The Stock Pot: Homemade Granola

Nothing could be easier – or more satisfying – than making your own granola. Adam and I have an all-day love affair with the stuff. A morning bowl with milk or stirred into some yogurt for a delicious breakfast; pop a handful in your mouth for a quick and easy afternoon snack. Or layer a trifle dish into a tasty, fruity dessert parfait. Not only is homemade granola infinitely better than what you can find on the cereal aisle, but it’s one of those recipes that, although the basic baking technique is the same, is really more of a culinary guideline that is wide-open for customization. Sure, you can follow my recipe for granola to the letter, but think of it as more of a template for your own version. A tweak here, an addition there, and before you know it, folks will be asking you for your granola recipe.

The Stock Pot: Homemade Granola

Recipe type: Breakfast, Cereal, Granola
Serves: Makes about 8 cups

  • 6 cups rolled oats
  • ¼ cup toasted wheat germ
  • ¼ cup ground flaxseed
  • 2 cups mixed nuts (I use a combination of sliced almonds, chopped pecans, chopped walnuts and pepitas)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup pure maple syrup
  • ½ cup canola oil
  • ¼ cup light brown sugar, lightly packed
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup raisins or other chopped dried fruit

  1. Preheat the oven to 250 degrees. In a large bowl, toss together the oats, wheat germ, flaxseed, nuts, cinnamon and salt. In another bowl or glass measure, combine the maple syrup, oil, brown sugar, vanilla and almond extracts. Whisk until smooth. Pour the liquid over the oat mixture and stir to evenly coat. Spread the granola on a large rimmed baking sheet and bake for 20 minutes. Stir the mixture and return to the oven. Continue to bake and stir in 20 minute intervals until the granola is evenly browned, about 1 hour to an hour and twenty minutes. Remove the granola from the oven and add the dried fruit, if using. Cool on a wire rack to room temperature before storing in an airtight container. The granola will keep for several weeks at room temperature but my guess is that it will disappear much more quickly.

…from the Picture-Perfect kitchen: Planning: Feel free to switch it up! Use other grains besides rolled oats, add some peanut butter (1/2 cup, decrease the amount of maple syrup unless you like your granola very sweet), use honey instead of the maple syrup, add more spices, like ginger, toss in some chocolate chips, etc. You get the idea. Let me know what fabulous combinations you think up! Product Purity: Use old-fashioned rolled oats, not quick-cooking or instant. Pure maple syrup, vanilla and almond extracts are essential here. Presentation: I keep my granola in a glass biscotti jar with my other glass canisters for flour and sugar on the kitchen counter. A wooden scoop inside the jar makes it convenient to help yourself. © 2013 Hutchstone, LLC. All rights reserved.

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Homemade Granola Bars

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

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6 Responses to The Stock Pot: Homemade Granola

  1. Amy says:

    I made this on Saturday and can’t stop eating it! Even my husband likes it and he doesn’t do nuts…or raisins…or honey…and even he can’t help himself! It is FABULOUS and fool proof! I used coconut oil instead of the canola oil and it worked beautifully too.

  2. lulu says:

    I’ve fallen in love with homemade granola and will definitely try your recipe as it is a bit different from the ones I’ve used. Thanks!

  3. I’ve never made my own granola, but seeing your recipe, it doesn’t look hard at all and what a great breakfast.