Making homemade granola only requires a little time but offers many rewards, including controlling what goes into the finished product; the satisfaction of making something by hand; the aromas as the homemade granola bakes in the oven; and the enjoyment of the granola as it’s eaten. Making granola at home requires some basic ingredients as well as a few specialty items as desired.
Cookware and Utensils
To make homemade granola, a few basic pieces of cookware and utensils are needed. Gather a wooden spoon, a spatula, parchment paper, a large glass or metal mixing bowl, a set of measuring cups and spoons, a saucepan, a wire rack and two baking sheets. Preheat the oven to 350 degrees.
Preparing the Granola
Line a baking sheet with parchment paper. Toast 1 cup of granola on the baking sheet, cooking until the coconut is golden brown. Allow the sheet of coconut to cool on the wire rack. Meanwhile, mix together 6 cups of steel cut oats, 1/4 cup wheat germ, 1/4 cup raisins, 1/4 cup chopped walnuts, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Sesame seeds, sunflower seeds, pumpkin seeds, almonds or pecan can be substituted for the walnuts. In the saucepan, warm 1/2 cup honey and 1/2 cup vegetable oil. Coconut oil can be substituted for vegetable oil. Pour over the oat mixture. Mix thoroughly. Stir in 1/2 cup mini chocolate chips.
Baking the Granola
Line the two baking sheets with fresh parchment paper. Spread the granola over the baking sheets. Bake in the oven for 20 minutes, stirring the mixture halfway through the baking process. Remove the baking sheets from the oven. Transfer the baking sheets to wire racks to cool.
Finishing and Storing the Granola
Break the cooled granola up into pieces and put it into an airtight container. Add the toasted coconut to the granola and stir the mixture. Eat the homemade granola within two weeks. Serve over yogurt, ice cream or eat with dairy, almond or soy milk. This recipe makes 16 servings of 1/2 cup.
Images via Stacy Spensley, aMichiganMom
