I’m a creature of habit. I know what I like and more importantly, I know what I don’t like. A trait you are probably quite familiar with if we spend any time together. I feel like I’m having to apologize often to the people I love and respect most as I tend to say too much sometimes. The good news is you always know where I stand. And I don’t really say or do anything I don’t want to! This attitude translates in my kitchen something like this: I try a particular recipe, I tweak it so I like it more, I tweak it again to make it my own, and then it becomes my “go to” recipe and I make it over and over again.
Except for granola.
I haven’t made the same granola. Ever.
And as I started to write this post it got me thinking. Why don’t I have a go to granola recipe? I suppose it’s because there are many ways to make it. Endless variations and since it’s not something I make a ton of, I guess I like to switch it up when I do actually make it. I’m not big on following recipes as written but since it was the first time I was making this particular granola, I didn’t stray to far from the original. Just enough to give it my own touch and, of course, a little easier. I’m all about ease in the kitchen.
The granola turned out fantastic. It’s not overly sweet, it clusters nicely and it’s a nice balance between chewy and crunchy. My favorite way to eat is sprinkled over a bowl of yogurt, cottage cheese and fresh berries. My husband eats his just like a bowl of cereal with milk. The kids eat it as a snack.
This granola recipe has powdered dry milk as one of the ingredients. If I’m being honest, I was a bit skeptical at first. I’ve never seen it called for in a granola recipe and I’m not really sure what it’s purpose is and what it contributes. I do know, however, not to question a good thing.
And this granola? It’s a good thing. So without being to premature or anything, this might- I said MIGHT be a contender for my go to recipe.
A great recipe for granola that you can modify with add ins and flavorings to make it your own. Great in a parfait with yogurt and berries and also great with whole milk as a filling and healthy breakfast option!
- 4 cups old-fashioned rolled oats
- 1 cup oat bran
- 2 cups whole nuts, coarsely chopped (I used almonds and cashews)
- 3/4 cup flavorless oil
- 3/4 cup honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1 teaspoon ground cinnamon
- 1 cup dry milk powder
- 1/2 teaspoon salt
- 1 cup raisins
- Preheat oven to 325F degrees.
- Spray a large (11 x 18) rimmed baking sheet with cooking spray or line with parchment or non stick baking mat such as a silpat.
- In a large bowl, mix the oats, oat bran, and nuts.
- In a smaller bowl, whisk the oil, honey, vanilla, almond extract, cinnamon, milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir until well combined.
- Spread onto prepared baking sheet in an even layer.
- Bake for 15 minutes, stir the granola and rotate the baking sheet. Cook for another 15 minutes, stir the granola and rotate baking sheet again. Cook for an additional 5 minutes or until the oats are golden brown and the nuts look nicely toasted; take care not to overcook.
- The oats will feel soft when you pull them out but will crisp up as they cool. When completely cool, stir in raisins.
- Store in an airtight container on the counter.