Ingredients *makes a lot!*
- 6 cups rolled oats
- 1 cup slivered almonds
- 1 cup wheat germ
- 1 cup unsalted sunflower seeds
- 1 cup canola oil
- 1 1/2 cups honey
- 1/2 cup dried cranberries
- Preheat oven to 325
- In a large bowl, mix together the oats, almonds, what germ,and sunflower seeds. Set aside.
- In a saucepan, stir together the honey and oil over medium heat. Keep stirring and heating until it’s blended together. Pour over oat mixture and stir until it is evenly coated.
- Spread it all out in an even layer on two cookie sheets.
- Bake for 40 minutes, or until the oats and nuts are toasted. After you take it out of the oven, take it off the cookie sheets quickly and put into a bowl to stir in dried cranberries.
- Let cool, and then mix again to break up any big clusters.
*Store in an airtight container up to two weeks*
I love granola. A lot. And even better, homemade granola! I decided to make granola this week because we had most of the ingredients, we hadn’t made it in a while, and also I needed a good recipe to post. A lot of granola from the store has a lot of sugar in it (but it’s still delicious), and with this you know exactly what goes into it.
This recipe has so many yummy ingredients in it, and you can really put anything you want in. We didn’t have almonds so I put in walnuts instead. You could also put in goji berries, shredded coconut, chia seeds, chocolate chips or a blend of everything. This is a perfect thing to make for breakfasts on the go, or for a snack. We usually take some to go when we surf early in the morning.
It’s super important to make sure you bake this granola just right. It will burn quickly once it is ready, so make sure to check on it every so often. I usually open up the oven and stir up the granola on the cookie sheets about every 10 minutes so that it all cooks evenly. You’ll know it’s done when everything looks golden brown and toasted. It will seem soft, but once it cools it will harden.