homemade granola.

Reason why you should make your own granola? You don't have to look at the price tag and wonder why this twisted food company charges so much for oats. You don't have to stand in front of 1000 different granolas debating between the almonds and vanilla one, the banana and pecan one, the walnut and raisin one... You don't have to open the box and exclaim, Why are there so little clusters?!

Basically, the best thing about homemade granola is that they are customizable. And my granola, using a recipe from Baked, contains pecans! and raisins. And tons of clusters, naturally. Now I have no reason to turn to store-bought granola.

Making granola is sticky sticky business, and I suggest you get out your protective gloves. But all will be well when the whole shebang gets onto the baking tray. Remember to line it!

I had the granola with a bowl of yogurt for breakfast. It was a touch salty so I would reduce the salt to maybe a 1/2 teaspoon. Even after finishing my breakfast, I still had to go back for more granola. Come on, this is more than enough proof to show how awesome is this!

Easy Homemade Granola

from "Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito

makes 1 pound

Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt *I would reduce this to 1/2 teaspoon
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds *I just used 1/3 cup of pecans and 1/3 cup of raisins
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. 

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.

The granola will keep for 1 week.