Dad’s Homemade Granola
Mar 25, 2011, Updated Oct 03, 2017
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 never have but don’t see why not. It seems like a healthy idea, only, I assume it would have a strong coconut flavor instead.
Can you make this using coconut oil?
Yes! 🙂
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.
Any idea how long this will keep if stored in an air tight container?
I think it keeps for about 10-14 days before getting a bit stale.
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.
I am going to try making this, but with maybe half the oil. And I’m going to use macadamia nut oil!
Ooh – Macadamia Nut Oil sounds good!
Be careful not to overcook it… I kept it in the extra 8 minutes when I shouldn’t have. What my dad didn’t explain in his direction is that it’ll still feel soft — you have to let your taster/sample cool for a minute or two to see if it’s crunchy enough.
Let us know how you go!
Candy.
I think Michelle’s recipe uses a lot more honey. Dad’s recipe is 9.5 cups oats and 1/2 cup to 3/4 cup honey. Michelle’s is 6 cups oats to 1 cup honey…
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.
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.