I don't know what took me so long to make granola, but I'm kicking myself for not trying it sooner. For two people who have yogurt and granola for breakfast pretty much every weekday, this should have been a no-brainer. The best part about this recipe is that it's so customizable. You could switch out the nuts, add dried fruit or chocolate, pretty much anything would work. I can't wait to try more variations!
A huge added bonus is that this recipe turned out to be cost-effective for us too. We generally spend $7 on our favorite 16 ounce bag of granola, but this recipe made at least 42 ounces and overall cost about $9.50 (and that's with buying the pricey oats that Justin somehow talked me into!). It could definitely be made even cheaper too depending on the ingredients.
Granola (adapted from here)
- 3 cups rolled oats
- 1 cup whole almonds
- 1 cup chopped pecans
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tbsp brown sugar
- 1/4 cup plus 2 tbsp maple syrup
- 1/4 cup vegetable oil
- 3/4 tsp salt
- Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
- In a small bowl, combine the oil, maple syrup and salt. Add the maple syrup mixture to the oats mixture, and stir together.
- Pour the mixture onto 2 sheet pans. Cook the granola for 1 hour and 15 minutes total, but stir every 15 minutes to achieve an even color. Remove from oven and let cool in a large bowl. Once sealed, this will easily last a couple of weeks.