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 2 votes
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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
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Dad
Dad
October 14, 2013 10:31 pm

I still have it for breakfast almost every day but I’ve slightly modified the recipe which I think makes it easy to measure and seems to come out perfect:

1/3 C honey
1/3 C brown sugar
1/3 C vanilla
1 C Oil

Microwave (1 minute) and stir to mix and stir into oat/almond mixture.

The rest as in the original recipe: 9 1/2 C Oats; 2 1/2 C sliced almonds. Other additions to taste but I like it plain and then add in different fresh fruits (or raisins or dried dates).

Cook for 45 minutes (don’t need to add the 8 minutes) stirring after every 15. Let cool before putting away.

tim
tim
October 27, 2013 5:24 pm
Reply to  Dad

sorry dad vegetable oil is horrible for you

Terry
Terry
October 14, 2013 7:53 pm

Wish I could post the photo of the granola. I may have put too much oil in it but it turned out well. Will make with rolled oats next time though.

terry
terry
October 5, 2013 6:09 pm

Ran out of time today to try your recipe. Hope to tomorrow!

Spent an enjoyable day visiting two of our local farms around Eugene. just finished blanching and freezing green beans and enjoyable dinner of London broil, steam green beans and corn on the cob. Had kiwi fruit for dessert.

Dennis
Dennis
October 1, 2013 9:00 pm

I’m not sure what steel cut oat are like. If they’re flat like the Five Minute Quaker Oats (not instant or 1 minute) they’ll probably be fine, but the Quaker Oats work perfectly.

Terry
Terry
October 2, 2013 12:30 pm
Reply to  Dennis

I know they are not quick cooking oats and they look more grainy so I may have to watch baking time to sure all cooked properly. Thanks for responding!

Terry
Terry
October 1, 2013 12:37 pm

Is there a difference his steel cut oats rather than rolled oats?

Terry
Terry
October 1, 2013 12:40 pm
Reply to  Terry

«using» sorry didn’t see the auto correct mistake.

Dennis
Dennis
October 18, 2012 8:42 am

To Chris: Does it have much coconut flavor? What other changes did you make? What is the Mostly Local Recipe?
Thanks.

Chris
Chris
October 18, 2012 8:34 am

One of the substitutions I made was to use coconut oil, which worked just fine.

Chris
Chris
October 18, 2012 8:30 am

I just made granola for the first time; I combined this recipe with the Mostly Local Recipe to come up with my own combination, but it is absolutely delicious, easy and very worth making from scratch.