We LOVE homemade granola. We eat it on homemade yogurt, as a topping for ice cream, and sometimes we stand in the kitchen and eat it straight out of the jar while we are impatiently waiting for dinner finish cooking.
I adapted this granola recipe from Alana Chernila’s cookbook, The Homemade Pantry. Her recipe, called “Granola – or Your Name Here” gave me a great place to start, and with just a few tweaks I’ve come up with a homemade granola recipe that is truly my own.
10 cups Quick cooking oats
1/2 cup sesame seeds
2 cups raw almonds (I buy sliced almonds and give them a rough chop before adding them in)
1 cup coconut (sweetened or unsweetened)
1/2 teaspoon salt
2 tablespoons ground cinnamon
3/4 cup canola oil
1 cup maple syrup
3 tablespoons vanilla extract
1 1/2 teaspoons almond extract
Preheat oven to 250 degrees.
Combine the dry ingredients in the bowl of your stand mixer (or a large mixing bowl), and stir to mix together well. In a large measuring cup whisk the wet ingredients together until they are thoroughly combined.
With your mixer on the lowest setting, slowly pour the wet mixture into the dry mixture. After the entire wet mixture has been added, continue to allow the mixer to stir for one to two minutes, so ensure that there are no hidden spots.
Line two jelly roll pans with parchment paper, and divide the granola mixture evenly between the pans. Bake them for 90 minutes, making sure to stir the granola around every 30-40 minutes.
Once the granola has finished baking, turn the oven off and leave the granola in the oven to cool for 1-2 hours, so it can crisp up. Once the granola has cooled completely, store it in an airtight container.
I’m not a huge fan of recipes that require a lot of ingredients. I am always looking for a way to make them easier. When making homemade granola, I set-up an assembly line on my kitchen table. I measure the dry ingredients, one at a time, into a gallon size bag. Then, next time I make homemade granola, all I do is mix the wet ingredients into the dry ingredients and bake.