Finding a reliable recipe for basic granola was challenging! A lot of recipes include stuff I don't always have on hand. Beyond the ingredients quandary, I won't tell you how many batches I burned because the recipe temperatures (which I naively trusted) were too high. Even crockpot granola was a big flop -- my slow cooker apparently cooks too hot. Disappointing!
Enter Chowhound's Basic Granola recipe. Even this, as written, had a too-long ingredients list, but I've tweaked it to my liking and will forever stand by the recipe as follows. I found the cinnamon gave the granola a burned taste, so I omit it.
Thomas loves this so much, he wishes I would quadruple it more often; but I find doubling it usually gets us by at this stage. Plus, it really isn't exactly "healthy" -- it's a lot of oil and sugar to work off if you eat it in the quantities I'd like to.
Granola
3 cups rolled oats
3 Tbsp brown sugar
1/4 tsp salt
1/3 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
- Preheat oven to 250°F.
- Mix oats, sugar, and salt in a large bowl.
- Mix everything else in a separate bowl. Microwave briefly (20-40 seconds) to make it runnier.
- Pour wet ingredients over dry ingredients and mix well until everything is moistened.
- Line baking sheet with parchment paper. Pour and spread mixture over parchment paper.
- Bake 20 minutes at 250°F; remove from oven. Use a metal spatula to turn areas of granola over on baking sheet little by little. This will ensure you get some big chunks or bunches of granola (rather than just the teeny tiny pieces resulting from stirring).
- Bake another 15-20 minutes at 250°F. Remove from oven.
- Let cool on baking sheet (unless it’s starting to burn; if so, pour into a bowl).
- Once room temperature, pour into a ziploc bag to keep crunchy.
We eat this most often as a cold cereal, drenched in milk; we also like it on yogurt/parfaits or, honestly, just as crispy handfuls out of the bag :)
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