Dad’s Homemade Granola
Last Updated October 3, 2017 · First Published March 25, 2011
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!
Dad's Homemade Granola
Ingredients
- 9½ cups rolled oats, not instant
- 2½ 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
- 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.
- 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.
- Let cool, then store in an airtight container.
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.
sorry dad vegetable oil is horrible for you
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.
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.
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.
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!
Dad, I’m bringing you a bag of Bob’s Red Mill oats. No more of that Quaker nonsense!
(Quaker is owned by Pepsico… boo.)
Is there a difference his steel cut oats rather than rolled oats?
«using» sorry didn’t see the auto correct mistake.
I doubt steel cut oats would work well for this recipe as it’s written. Because of the different shape of steel cut oats, you’d probably need to pre-cook them (maybe simply soaking them overnight?). And then you’d end up with a very differently textured granola (though it might be interesting!).
This post might also be helpful: http://www.eatingrules.com/2012/10/types-of-oatmeal/
If you give it a try, let us know how it turns out!
To Chris: Does it have much coconut flavor? What other changes did you make? What is the Mostly Local Recipe?
Thanks.
Here’s the Mostly Local Granola recipe that Chris is talking about: http://www.eatingrules.com/2010/10/homemade-granola/ 🙂
One of the substitutions I made was to use coconut oil, which worked just fine.
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.