Yield: 7 cups
One of my favorite breakfasts for family and friends includes this homemade granola with plain yogurt, fresh fruit (think berries, nectarines, peaches) and honey. It’s sunshine in a bowl! This recipe has endless possibilities based on your preferences. Replace the agave nectar with honey or maple syrup. Try it with dried pineapple and shredded coconut. Add or exchange walnuts, pecans, or sunflowers seeds for the almonds. Happy breakfasting.
- 4 cups quick oats
- 1 cup sliced almonds
- 1/2 cup wheat germ
- 1/2 cup agave nectar
- 3/4 cup olive oil
- 2 teaspoons vanilla
- 1 teaspoon salt
- 2 cups dried fruit (1 cup raisins + 1 cup dried cranberries, or dried cherries – your choice!)
- Pre-heat the oven to 300 degrees. Spray a sheet pan with non-stick cooking spray.
- In a large bowl, combine the oats, almonds and wheat germ.
- In a small bowl, whisk the agave nectar, oil, vanilla and salt until combined.
- Pour the oil mixture into the oat mixture and combine thoroughly. The mixture will be thick – you may want to use your hands.
- Spread the mixture evenly on the sheet pan. Bake for 35-40 minutes until golden. For crunchier granola, leave it in a little longer. Yes, it can burn, so watch it.
- Remove from the oven and let cool completely. If you like your granola chewy like we do, remove it from the oven after 35 minutes and using a double layer of paper towels, “smoosh” it down. Leave the paper towels on it and let it cool completely, then break it into chunks.
- Add dried fruit and store in an air tight container.