These homemade granola recipes have less sugar and fat then most store-brought brands. Granola can be used as an alternative to overly sweetened store-bought cereal and provides a natural crunch to a bowl of yogurt or a plate of sliced fruit.
These granola recipes will last several weeks in a tightly sealed glass container.
Use your delicious homemade granola to make this quick parfait for a breakfast treat or as a light dessert after a vegetarian meal.
Homemade Granola Recipe
Makes about 8 cups
6 cups rolled oats
1 cup chopped unsalted nuts, use almonds or walnuts
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
Salt to taste
1 1/2 cups dried fruits or a mixture such as, raisins, cranberries, cherries or apples
1/2 cup or less safflower or canola oil
3/4 cup honey or maple syrup
Preheat oven to 300º F. Toss the dry ingredients (not the dried fruits) together. Add the oil and honey or syrup and toss again to coat thoroughly. Spread the mixture on a large baking sheet (you may need two) and bake until golden, turning every 10 minutes so the granola browns evenly and does not stick. Bake about 30 minutes.
Remove from oven, add dried fruit and let cool. Granola will become crunchy upon standing. Store in tightly covered jar.
Low Fat Granola: Omit or reduce oil and toast as directed. You may also reduce the sweetener but it is what holds the granola together and gives it crunch. It is still less sugary then most cereals
Coconut and Hazelnut Granola Recipe
Makes about 7 cups
4 cups rolled oats
1 cup hazelnuts, roasted and chopped
1 cup flaked coconut
1/2 cup wheat germ flakes
1 cup raisins
2/3 cup honey
1 tablespoon water
1 teaspoon vanilla
2 tablespoons oil
Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl and mix lightly. Stir together honey, water, vanilla and oil. Combine well with dry mixture. Spread in a 3-quart, lightly oiled baking pan.
Bake at 325º for 20-25 minutes, stirring every 5 minutes. Add raisins after baking. When cool, store in airtight containers.
Granola for a Crowd
Serve on a breakfast buffet table along with fruit or yogurt cups or package in small Ziploc bags for an afternoon snack
4 pounds 8 ounces rolled oats
1 pound shredded coconut
1 pound sliced almonds
1 pound pecan pieces
6 cups unprocessed bran or wheat germ
2 pounds raisins
1 pound dried apricots, coarsely chopped
8 ounces brown sugar
1 tablespoon ground cinnamon
Spread oats on baking pan. Toast in 350°F oven for 10-15 minutes, stirring at least once to ensure even browning. Transfer to mixing bowl.
Spread coconut, almonds, and pecans on baking pan. Toast in oven until lightly browned, 6-8 minutes, stirring at least once to ensure even browning. Combine nut and oat mixtures.
Add remaining ingredients to oat nut mixture. Mix lightly until all ingredients are evenly distributed. When cooled, store in airtight containers.
Fruit and Granola Parfait
Substitute other fresh berries or other soft fruits for the pineapple chunks and blueberries. For added crunch, top with more granola, chopped toasted nuts or ginger, almond or sugar cookie crumbles.
1 (20-ounce) can pineapple chunks, drained
1 (8-ounce) container plain, vanilla or lemon-flavored yogurt, divided
1 1/2 cups fresh or frozen blueberries. Thaw if frozen
1/2 cup granola
If using frozen blueberries, drain in a small bowl, combine pineapple with half of the yogurt. In Layer pineapple, blueberries and granola until all used.
In four small wine or juice glasses, spoon alternate layers of pineapple mixture, blueberries and granola, repeating twice. Top each with a dollop of yogurt.