Homemade Granola

I love granola.  So does my husband.  We usually buy the Super Nutty Granola in bulk at Fred Meyer and New Seasons. Dan’ll eat it for breakfast, I’ll eat it as a snack.  Then I realized that homemade granola is so easy!

It’s been snowing here in Portland (what the whaa), which means the Wine and Cheese Pairing at Tesoaria (my favorite winery in Oregon, right now) the girls and I had planned for Thursday night got cancelled.  Well, it may have still happened but we cancelled our spots because even though compared to the winters I’ve spent in NH, VT, and CO these few inches is a freakin’ “Snocopolysemageddon” for Oregonians.  I didn’t want to be on the road with those idiots who can’t even drive in the rain.  So I stayed in. And made granola.  And hoped for an Office Snow Day the next day.


I wish I could say homemade granola is cheaper than buying it in the store, but I’m not sure that it is.  Especially if you use a nut like pecans which are $14 a lb.  And a good maple syrup (although this one isn’t that great… it’s not a pure VT Maple syrup), and a good honey.  Because you have to use a good honey.  Really.  And this honey is sooooooooo good.  And it’s not too expensive.  It was about $7 at New Seasons. But it’s a raw honey right out of Forrest Grove.  It’s worth it.  I promise.  Plus, raw honey is better for you anyway.


So the actual making of the granola is pretty simple.  I honestly spent more time taking pictures than I did putting together the granola.  I mixed in the dry spices first, cinnamon, ground ginger, and salt.

g3Then added the oil, water, and vanilla.


Then the honey and maple syrup.


Mixed together and here’s your sweet delicious coating.


Now for the dry ingredients.  Rolled oats (not the instant ones) and wheat germ.  Wheat germ is where you find all the good stuff of the wheat like the nutrients and minerals.  It’s the embryo of the wheat plant that is removed during the refining process.


Then the pecans!  I hate how expensive they are.  But I love how delicious they are.  Walnuts, cashews, hazelnuts… all of these would be good too.  All of these are also not cheap.  I will have a hazelnut tree to two or 20 someday.


I mixed the oats and wheat germ and pecans up and realized that the pecan ratio was insufficient.


That’s better.


Nigel approved.


Then I gradually mixed the oat mixture and the sweet coating.


Until it all was coated.  Yum.


The I lined two baking sheets with parchment paper and put a single layer of the granola on each pan while the oven heated up to 350 degrees.


30-35 minutes later… Yuuummm.  Mid way I did stir the granola to make sure it was evenly cooking.


Sweet. Maple. Cinnamon.  GOODNESS.  When it first bcame out of the oven, it was clearly done.  Some bits were a little darker than they probably should have been (I don’t care, I actually like some things a little more charred).  But when I first tasted it, it didn’t have the nice crunch yet and at first I thought that maybe it wasn’t done… but after a few minutes of cooling it finished drying out and crunched right up to the perfect granola texture.


Look at all of that granola!  I doubled the recipe.  And then I ate a bunch from each batch.  I had to taste test…  Seriously, this recipe is soooo good.  So good.  We’re not going back to the store bought granola.  This was way to easy too make and it’s so freakin tasty.

Easy Homemade Granola (From Melissa D’Arabian)

  • 2 cups of rolled oats (not instant)
  • 1/2 cup of wheat germ
  • 1/2 cup of chopped pecans
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of salt
  • 2 tablespoons of water
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of honey
  • 2 tablespoons maple syrup
  • 1 teaspoon of vanilla

Pre heat oven to 350 degrees.

In a large bowl mix together cinnamon, ginger, and salt.  Mix in water, oil, and vanilla.  Whisk in honey and maple syrup.  In separate bowl combine oats, wheat germ, and pecans then add to wet mixture.  Mix in until completed coated.

Line baking sheet with parchment paper and the spread granola across in one layer.

Bake for 30-35 minutes, stirring once half way between.

Let cool then store in air tight container.

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