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Earth Eats: Real Food, Green Living

DIY: Homemade Baked Granola

It's good for breakfast. It's good as a snack. It's good for dessert. You can find any number of uses for this homemade granola.

Homemade Granola With Strawberries

Photo: Sarah Gordon

This granola is delicious with slices of fruit, a dollop of yogurt or just plain without any toppings.

Ever since my father retired, he has become more adventuresome in the kitchen. Now when I come home for a visit, instead of piles and piles of packaged chocolates and cookies on the counter, I find bags of his homemade granola.

Truth be told, I prefer an egg on toast for breakfast, but this granola is making me think hard about changing up my routine. When I do deviate from my norm, I combine the granola with warm oats and soy milk. It’s also very tasty served with a dollop of yogurt and some strawberry slices. And just yesterday, I simply grabbed a handful (or two) to cut my mid-afternoon hunger pangs.

My father has said his favorite way to eat it is sprinkled over top a scoop of Jeni’s Pistachio & Honey ice cream. I guess this means it’s not just for breakfast!

Homemade Baked Granola

Yield: 4 cups

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup quick oats (not instant)
  • 1/4 cup powdered dry nonfat milk
  • 1/4 cup ground flaxseed
  • 1/4 cup toasted wheat germ
  • 1/8 cup sesame seeds
  • 1/2 tablespoon ground cinnamon
  • 1/4 cup chopped pecans
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried fruit (i.e. dates, red and/or golden raisins)

Cooking Directions

  1. Preheat oven to 350 degrees F. Lightly oil an 11-by-17-inch cake pan with canola oil and set aside.
  2. In a large mixing bowl, stir together oats, milk powder, flaxseed, wheat germ, sesame seeds, cinnamon, walnuts and salt. Mix well.
  3. Pour oil and honey into a 1-cup measuring cup and heat in microwave for 25 seconds. Add extract. Pour over oat mixture and stir in well, breaking up clumps as you go. Pour granola into oiled pan and spread out in an even layer.
  4. Place pan on center rack in oven and bake for approximately 21 minutes, stirring well every 7 minutes. Remove pan from oven and allow granola to cool. Stir in dried fruit if desired. Store in airtight container.

Note: My father recommends being generous with the cinnamon, pecans, vanilla extract and fruit.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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