Homemade GranolaPosted: June 9, 2013
The other day, my sister asked me to bring her home a bag of oats from the market so that she could make granola. I was inspired. Why have I never made homemade granola before? It seems so easy, and this way, you can control how much sugar is in it! So, I scoured the internet for a good granola recipe, and what did I find but a recipe for Country Inn Granola from none other than the happy Canadian Giant, Michael Smith himself. Now I had two sources of inspiration.
I used traditional oats from Gold Forest Grains. These oats have larger flakes, as compared to the quick cooking instant oats that Gold Forest also carries, so they’re perfect for Granola!
The recipe also called for vegetable oil, so I used mighty trio‘s canola oil. It’s always a favourite!
This recipe made a LOT of granola. Which it good. We’ve been eating it on our cereal every morning for the past 2 weeks, and we still have a whole bunch!It makes for a perfect fruit and yogurt topper for breakfast (or anytime of the day, really!)
Jacquie’s Awesome Homemade Granola (Courtesy of Michael Smith)
You will need:
1 cup vegetable oil
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
8 cups rolled oats
1 cup unsalted sunflower seeds
1 cup almond slivers
2 cups raisins or sweetened dried cranberries
Preheat your oven to a gentle browning temperature—325°F (160°C)—hot enough to toast the granola but not hot enough to burn it.
Pour the honey, oil, cinnamon, nutmeg and vanilla into a saucepan and bring them to a simmer over medium heat.
Toss together the oats, sunflower seeds, almonds (or trail mix) until they’re evenly combined. When the oil mixture is hot enough to simmer, pour it over the dry ingredient mixture. Stir well until everything is evenly coated.
Spread the raw granola into a single even layer on a rimmed baking sheet or two. Bake for 40 minutes or so, until the oats are evenly toasted. Every 10 minutes or so, stir the works to help it cook evenly. Continue baking and stirring until the granola is baked golden brown.
Rest at room temperature until completely cool, then stir in the raisins (or cranberries).