Not just for breakfast, this granola can be used in various ways, such as a topping for baked fruits, blended into smoothies for extra texture, or as a part of a homemade trail mix. Its preparation is a pleasant ritual, filling the kitchen with the heartwarming aroma of toasted oats and cinnamon, making it a comforting staple in any pantry.
Megan’s Granola combines the delightful crunch of nuts and the wholesomeness of oats in a way that’s not only satisfying but also incredibly nutritious. It offers a versatile breakfast option that can be enjoyed with milk, yogurt, or even by itself for a quick snack. The balance of sweet and savory flavors makes it a favorite among all age groups.
Megan’s Granola
Homemade Crunchy Oat and Nut Delight
Ingredients:
- 8 cups rolled oats
- 1.5 cups wheat germ
- 1.5 cups oat bran
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped pecans
- 1 cup finely chopped walnuts
- 1.5 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup honey
- 1 cup vegetable oil
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups raisins or sweetened dried cranberries
Directions:
- Preheat oven to 325°F (165°C).
- In a large bowl, mix the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, walnuts, and salt.
- In a saucepan, warm the sugar, maple syrup, honey, and oil; do not boil. Remove from heat and stir in cinnamon and vanilla.
- Pour over the dry ingredients; mix well.
- Spread evenly on two large baking sheets.
- Bake for 20-25 minutes, stirring occasionally until golden brown.
- Remove from oven, add raisins or cranberries, and allow to cool completely before storing in an airtight container.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 409 kcal per serving | Servings: 20 servings
Not To Do’s (NOTs)
- Do not overbake the granola; it continues to harden as it cools. Remove it from the oven when it’s golden brown, not dark brown.
- Avoid stirring the granola too frequently while baking if you want larger clumps. Stir only once midway through baking for best results.
- Do not pack the granola too tightly on the baking sheet. Spread it evenly to ensure it cooks uniformly and gets crispy.
- Do not add the dried fruits before baking. Adding raisins, cranberries, or any other dried fruits before baking can cause them to harden or burn. Mix them into the granola after it has cooled instead.
- Do not forget to cool the granola completely before storing it. Storing it while it’s still warm can lead to moisture buildup, which makes it soggy.
These FAQs and tips should help guide you in making a delicious batch of Megan’s Granola that is tailored to your dietary preferences and storage needs.
FAQs
- Can I use a different type of oil instead of vegetable oil?
- Yes, you can substitute vegetable oil with coconut oil or olive oil for a different flavor profile and potentially healthier fats.
- How can I ensure my granola is vegan?
- To make Megan’s Granola vegan, ensure that the sweeteners used are vegan-friendly. Replace honey with maple syrup or agave syrup.
- What are some nut-free alternatives I can use in this granola?
- For a nut-free version, omit the nuts and add more seeds like pumpkin seeds or sunflower seeds, or use coconut flakes as an alternative.
- Can I reduce the sugar content in this granola recipe?
- Yes, you can reduce the brown sugar and use less honey or maple syrup. Adding pureed fruits like bananas or applesauce can also help sweeten the granola naturally.
- How should I store homemade granola to keep it fresh?
- Store the granola in an airtight container at room temperature. It can last for up to two weeks. For longer storage, you can refrigerate it for up to a month or freeze it for up to three months.