I use this as a basic recipe to start with and make adjustments based on my mood or what I have in my cabinet. I prefer a pretty low sugar granola, so this can be modified to taste. I don't add dry fruit because it seems to make the granola go stale more quickly. I make an exception for ginger granola. I'll add ginger powder, almond extract and chopped crystalized ginger.
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- 3 cup(s) Rolled Oats (quick or regular
- 2 - 3 cup(s) Almonds, walnuts or other nuts chopped
- 1/2 cup(s) Pumpkin, sesame, sunflower or other seeds chop pumpkin seeds
- 1/2 cup(s) Wheat germ if desired
- 1/4 cup(s) Honey, agave or maple syrup
- 1/2 cup(s) Brown sugar
- 2 tablespoon(s) Walnut oil
- 1/4 cup(s) Melted butter or walnut oil
- 1 teaspoon(s) Vanilla or almond extract if desired
- 1. Preheat oven to 225F. In large mixing bowl, combine oats, wheat germ, nuts and seeds. Add 2 TBSP of the honey, agave or maple syrup and 2 TBSP of Walnut oil. Toss to mix well. Spread mixture on a nonstick baking sheet and bake for about 30 minutes, stirring often until toasty.
- 2. Raise oven heat to 350F. In same mixing bowl combine remaining honey, agave or maple syrup, brown sugar and melted butter or walnut oil. Stir in toasted mixture and mix well.
- 3. Line your baking sheet with parchment paper and pour in granola mixture. Bake about 20 - 25 minutes, stirring frequently. Allow to cool completely before storing in a container with a tight-fitting lid.
This recipe is a personal recipe added by karriestemmler and has not been tested or endorsed by MyRecipes.
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Granola Recipe at a Glance
- COURSE: Breakfast/Brunch