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Holy Granoly: Homemade Granola Is Just That Good

I can change the flavor of my granola as much as I like, and I control the ingredients completely. After about five months of eating it, I’m not sick of it yet.

  • homemade granola

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    Granola is simple. Recipes include oats and nuts, covered in a mixture of sweet and fat, which is then baked for a short time.

Once I made my own granola, I was blown away by how delicious it was. Maybe it was because I made it myself, or maybe it was because I took care in choosing the ingredients – but whatever the reason, I hadn’t ever eaten granola so satisfying.

Granola is simple. Generally it is just oats (old fashioned rolled oats – not instant or steel cut) and nuts, covered in a mixture of sweet (sugar, molasses, honey) and fat (oil, butter) then baked for a short time.

Here are recipes for two different granolas to show you the range of fats and sugars you can use, as well as the different things you can throw in — from nuts to dried fruit. These recipes yield a very small amount of granola. (I usually make about 3 or 4 times this much and it lasts for at least a month in an airtight container.)

Honey Butter Granola

Ingredients

  • 1/2 cup honey
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 2 cups oats
  • 1/2 cup pecans (raw and chopped)
  • 1/4 cup sunflower seeds (I used roasted, but you can use raw)

Cooking Directions

  1. Place honey, butter, vanilla and salt in a small pot. Heat until butter is melted and everything is combined.
  2. Place oats, pecans and sunflower seeds in a separate bowl. Stir in honey butter mixture.
  3. Once well mixed, spread onto cookie sheets in a thin layer and place into a 250-degree oven.
  4. Turn pans and stir granola every 20 minutes for an hour. It will still seem soft, but once it dries it will harden into perfectly crunchy granola.

Molasses Hazelnut Granola

Ingredients

  • 1/4 cup brown sugar
  • 2 tablespoons unsulphured blackstrap molasses
  • 2 tablespoons grapeseed oil
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 cups oats
  • 1/2 cup hazelnuts (chopped)
  • 1/4 cup flax seeds

Cooking Directions

  1. Place brown sugar, molasses, oil, cinnamon and salt in a small pot. Heat until everything is combined.
  2. Place oats, hazelnuts and flax seeds into a separate bowl. Stir in sugar oil mixture.
  3. Once well mixed, spread onto cookie sheets in a thin layer and place into a 300-degree oven.
  4. Turn pans and stir granola every 20 minutes for an hour. It will still seem soft, but once it dries it will harden into perfectly crunchy granola.

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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