Recipe: Homemade Granola

I love taking Sundays to prep some meal components to keep me stocked up throughout the week.  This weekend I made some fresh granola to make breakfasts quick and easy.  It turned out great- nutty, slightly sweet, crunchy, and satisfying.  It is simple to make, and endlessly variable.  Plus, it is gluten free (if you use gluten free oats), and can be made vegan if you substitute a different liquid sweetener.  Bonus!

SLR Granola
Makes 5 cups


2 cups rolled oats

1 cup puffed rice

1/4 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup hazelnuts, roughly chopped

1/4 cup olive oil

1/4 honey*

2 tbsp brown sugar, packed

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp kosher salt

3/4 cup golden raisins

3/4 cup dried cherries


Preheat oven to 325 degrees.

Combine oats, puffed rice cereal, pumpkin seeds, and nuts in a large bowl.  In a small bowl, whisk together olive oil, honey, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.  Pour liquids over oat mixture and toss well to coat thoroughly.  Spread mixture out onto a baking sheet and bake for 45 minutes, stirring well every 10 minutes.

Remove granola from oven when golden brown and fragrant (it will not be crunchy yet, don't worry! It will crisp up when it cools!).  Add raisins and cherries, tossing to distribute.  Let cool thoroughly.

*Choose any liquid sweetener you prefer.  Maple syrup or agave would be great options!

Approximate, Per 1/4 cup serving
140 calories, 6.1 grams fat, 0.8 grams saturated fat, 1.2 grams polyunsaturated fat, 4.8 grams monounsaturated fat, 0 mg cholesterol, 25.5 grams carbohydrate, 2.7 grams fiber, 7.3 grams sugar, 2.4 grams protein

What are your favorite granola mix-ins? What other make-ahead breakfasts do you love?

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