Homemade Granola

When it comes to breakfast, I am usually really boring. By boring I mean I eat the same thing pretty much every day. (I usually stick with an apple with peanut butter if you were wondering.) It does get mundane, but it is kind of nice not to have to think too hard early in the morning. This weekend I was feeling a bit inspired and decided to throw together some granola for the week.

Mary has made granola for years and this lower fat version is perfect to throw on top of yogurt or even just to snack on in a pinch. I love the touch of sweetness added by the orange juice and honey.

Granola can be a calorie bomb if you don’t watch out, but this is pretty conservative and if you watch how much you are eating, it can be a great choice. We usually end up using whatever is in the pantry, which is a great way to clear things out and switch things up at the same time. We sometimes add crystallized ginger or coconut to the recipe listed below. (I have also seen a recipe with Grape Nuts, though I am probably the only person who really likes that idea.)

Really, anything you like goes. I am looking forward to starting off my week with this!

Kelly

Homemade Granola

1 ¼ c Orange Juice

¼ c Olive Oil

¼ c Honey or Maple Syrup

2 t Vanilla Extract

1 c Bran (or similar) Cereal

5 c Oats

½ c Coarsely Chopped Nuts (almonds, pecans, walnuts…)

¼ t Nutmeg

3 t Cinnamon

1 t Kosher Salt

1-2 Handfuls Dried Cranberries

2 T Brown Sugar

Preheat Oven to 300° F. In a large bowl, combine oats, nuts (if raw), salt, nutmeg, and cinnamon.

Combine the orange juice, oil and honey and heat in the microwave about 30 seconds to dissolve the honey.

Thoroughly toss the dry ingredients with the liquid. Spread granola on lined baking sheets and place in the oven for about an hour making sure to stir a couple times.

You want the granola to be dry but not over done. When toasted, toss in the fruit, cereal, any pre-roasted nuts and brown sugar. Let cool before moving to an air tight container.

Enjoy!