Recipe by Big Tastebuds, Tiny Kitchen
I don't think I have tried one store bought granola that wasn't too sweet. I always make my own because it's a quick process and makes enough to last for weeks (or just one week if you have a significant other who scarfs it down each morning for breakfast like I do).
- 7 cups rolled oats
- 1 cup raisins
- 1 cup coarsely chopped walnuts
- 3⁄4 cup sunflower seeds
- 1⁄2 cup slivered almonds
- 1⁄4 cup pumpkin seeds
- 1⁄3 cup honey
- 1⁄4 cup vegetable oil
Directions See How It's Made
- Preset oven to 325 degrees Fahrenheit.
- Combine all dry ingredients in a large bowl and toss until well mixed.
- In a separate bowl (I use a glass measuring cup) use a whisk or fork to mix honey and oil together well.
- Pour honey and oil mixture over the dry ingredients. Use a large spoon to mix vigorously (but carefully!) until there is no 'not-sticky' granola in the bowl. This will probably take between 1-2 minutes.
- On a large baking sheet, or two small ones, pour granola and even out as thinly as possible. I usually put aluminum foil over the baking sheet(s) so there is little to no clean up afterwards. It also makes it easier when putting away the granola -- you can just pick up the aluminum foil by the edges and pour it into your container(s).
- Bake granola in oven for 7-12 minutes. Check and mix the granola up a little. Keep in oven for another 5-10 minutes. Leave to cool.
- Store and/or eat some with yogurt or milk!