I’ve always loved granola but it wasn’t until Mothers Day this year that it occurred to me to make it myself. That’s when I discovered how easy it is to create truly delicious breakfast cereal. It takes about ten minutes prep work and thirty minutes oven time. And the raw ingredients are super much cheaper to buy than store bought granola. And here’s a hint of you like your granola chunky– when you pull it from the oven don’t stir it! Instead press it down on the baking sheet and let it cool completely. When you finally put it away it will have a few delicate clusters mixed in.
With fruit and some milk just a sprinkle makes a delicious and satisfying breakfast. Yum!
Adapted from epicurious.com
Makes 6-7 cups
3/4 cups chopped pecans
1/2 cup slivered almonds
4 cups old-fashioned rolled oats
1 Tbs. toasted sesame seeds (optional)
1 stick unsalted butter
1/3 cup honey
1/4 teaspoon kosher salt
Preheat oven to 375 degres F and line a large, rimmed baking sheet with foil. Spread nuts in an even layer on the baking sheet and place in the oven to toast for about 10 minutes or until fragrant and starting to turn golden. Meanwhile, place butter in a large, microwave safe bowl; cover and microwave until butter is melted. Stir in honey and salt.
Once nuts are toasted, remove from the oven and pour oats and sesame seeds in a pile in the middle of the baking sheet. Pour the honey mixture over the oats and use a rubber spatula to stir until oats and nuts are evenly coated in the honey mixture.
Reduce oven temperature to 300 degrees F and place baking sheet back in the oven for 30 minutes. Stir mixture halfway through baking time. When granola is lightly browned, place bakign sheet on a cooling rack and use the back of a rubber spatula to press the mixture evenly on the baking sheet. Let it cool completely, then break up the granola and store in an airtight container.