Dad’s Homemade Granola

Homemade Granola

My dad’s been making his own granola for quite a few years, and I think by now he’s perfected the recipe.  At least, he’s now got it exactly the way he wants it.

Store bought granola is often a caloric explosion from all the fat and sugar they add.  Yes, my dad’s recipe uses a fair amount of sugar (he uses honey) and fat (I’m using coconut oil), but when you make your own, you know exactly what’s in it, you can change it to suit your tastes, and, above all, you can control that added fat and sugar.  As dad points out, “One should feel free to modify.”

And oh yeah, it’s a heck of a lot cheaper than buying the pre-made stuff.

I made a small batch this morning. I didn’t have on hand the nearly 10 cups of oats that his recipe calls for, so I simply made 1/4 the recipe.  I also had only a few almonds left in the pantry, so I substituted chopped walnuts (and still included the pecans).  I then splurged a little and added 1/4 tsp. Almond Extract for some bonus almondy yummness.

So even if this recipe isn’t fat- or sugar-free, I believe it’s still a wholesome addition to your breakfast lineup.  As always, fresh, unprocessed, whole foods are totally the way to go.

Thanks, dad!

Making Homemade Granola

Homemade Granola
5 from 1 vote
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Dad's Homemade Granola

Keep in mind that the serving size should be small: 1/3 cup.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Yield 35 servings
Calories 181 kcal
Author Dennis Wilder

Ingredients

  • cups rolled oats not instant
  • cups sliced almonds
  • 1 cup pecans optional
  • cinnamon and/or nutmeg to taste optional
  • 2 to 4 tablespoons vanilla extract
  • ½ cup honey Dad prefers Miller's Wildflower
  • 1 cup oil I use coconut oil, dad uses vegetable oil

Instructions

  1. In a large bowl, mix dry ingredients together. Combine the liquid ingredients in a measuring cup (microwave for 45-60 seconds to soften the honey), then stir into oat/nut mixture until evenly coated.
  2. Spoon onto a large, flat baking sheet (lightly oil pan if not non-stick) and bake at 350°F for 45 minutes. Stir well every 15 minutes. After 45 minutes, take a small amount out, let it cool for a minute, and test for doneness. If still soft, bake an additional 8 minutes, and test again. Do not overcook.
  3. Let cool, then store in an airtight container.

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27 Comments on "Dad’s Homemade Granola"

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Michelle
Guest

I’ve made granola from a very similar recipe but it doesn’t include oil, just honey, oats, and nuts. Has Dennis tried this without oil or with less oil? I’m wondering what difference the oil makes in the final food.

Dennis
Guest

I can’t imagine spreading the mixture throughout all those dry oats and nuts w/o the oil. Would also seem to cook up harder and crunchier with just honey? And I’ve found the more oil the ‘flakier and delicate’ the texture, which I prefer.

Dennis
Guest

Candy.

Cathy Elton
Contributor

I am going to try making this, but with maybe half the oil. And I’m going to use macadamia nut oil!

Dennis
Guest

Cathy,

It might be really hard to mix the batch evenly and coat the oats/almonds with the less oil. And I would assume the cooking time would change significantly, so you have to watch it carefully. I’ll look forward to hearing how it comes out.

Rachael Haines
Guest

Any idea how long this will keep if stored in an air tight container?

Dennis
Guest

Actually I think it’s good for closer to at least a month. The flavor comes out a bit more/better after about a week.

UPDATE ON THE RECIPE. I’ve cut back on the honey to 1/3 C and replaced/added 1/3 C brown sugar (sorry Andrew) and 1/3 C vanilla (although I never seem to taste the flavor) and still use about 1 C oil (to bring to a total liquid of 2 C. Gives it slightly flakier, softer crunch which I like. And usually it does need that extra 7 or 8 minutes after the three 15 minute cooking periods.

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