Homemade granola is one of those things that always tastes better than its store-bought counterparts.
It’s also cheaper and you know exactly what’s going in it!
On Wednesday night, I had the itch to make a batch of homemade granola.
It’s been another stressful week for me, but cooking (or technically “baking” in this case), is always something that helps me unwind and relax. I came home, threw on my PJ’s, turned on some music, and headed to the kitchen.
Granola is one of my all time favorite foods and I love to make it myself. I always have the ingredients on hand and it can be made in so many different ways!
Plus, it’s one of those things that can be stored for awhile.
Since I live by myself, it’s not logical to bake an entire loaf of bread or a batch of muffins. I guess I could give them away at work or something, but it’s hard for me to finish a dozen muffins before they spoil. Granola can be stored several weeks in an airtight container!
Have you ever baked homemade granola? What’s your favorite combination?
Maple Coconut Almond Granola
- 5 cups old fashioned rolled oats
- 1 cup raw, whole almonds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- Preheat oven to 250*.
- In a large bowl, combine all ingredients.
- Divide among several tin foil lined baking sheets (for easier clean up).
- Bake for 60-75 minutes, stirring every 15 minutes.
- Allow to cool completely and store in an air tight container.
This combination turned out great! It reminded me how much I love coconut