Knit your own granola

18 June 2011 § 3 Comments

This blog is about making food from scratch – I pride myself on it. So why do I feed my family packaged food for breakfast? We go through at least 3 bags of packaged granola a week.

It was not until I read this piece on a blog Forgotten Home Arts that the penny dropped…you mean you just mix ingredients and bake. That is it? Why haven’t I made granola before?

You can mix your granola up as much or as little as you want, you can add sunflower seeds, brazil nuts, dried apricots, pistachios, cocoa powder, whatever floats your boat.

Unless you add a ton of chocolate chips, it is much healthier to make your own – you control all the ingredients and reduce your salt and sugar. There is also a financial benefit – at $5.99 a bag it is good to break the Bear Naked granola habit.

The only rule is to make sure you use old-fashioned rolled oats, neither steel-cut or the quick cook oats have the right texture – one will be hard and nutty the other a sludgy mess.


  • 3 cups old-fashioned oats
  • 2 cups mixed nuts – walnuts, almonds and pecans
  • 1/2 cup dried coconut – unsweetened
  • 1/2 cup mixture of raisins and chopped dates
  • 1 1/4 cup chopped pecans
  • 1/2 cup maple sugar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup brown sugar
  • A generous pinch of salt
Preheat oven to 300°F.
Mix all ingredients in a large bowl until completely coated and evenly distributed.
Line a baking tray with parchment paper and spread in an even layer on the tray.  Cook in the oven for 45 minutes, stirring every 10 minutes to evenly toast granola.  Let cool to room temperature and store in an air-tight container.


§ 3 Responses to Knit your own granola

  • ko says:

    i came to this realization last year. you want to kick yourself for all those bags you’ve bought, right? i used the recipe on and it’s pretty fantastic. and the house smells amazing. and oh, do i feel virtuous…

  • Nyteflame says:

    I agree, home made granola is so awesome. I make mine in the crock-pot through, because it’s harder to burn (Got the basic recipe from A Year of Slow Cooking). I have since successfully substituted the oil for unsweetened apple sauce. This last time, I made pumpkin spice granola.

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