I’ve been adding Greek yogurt to my regular breakfast each morning and while I like yogurt on it’s own, it’s so much better with some crunchy granola on top! I’d been buying it for years, but could never eat it all before it went stale. After some research I realized how freaking easy it is to make!
Like so easy it almost made me feel dumb. But now I know! And I’ve been making it every few weeks. I like to think that it’s saving me money too!
I like the really basic variety, but feel free to add some dried fruit or nuts to yours! And yogurt isn’t your thing like my mom, try it on ice cream, frozen yogurt, or a fruit smoothie.
I’m so happy that I’ve found this recipe and that it’s so easy! I’m doing my best to find recipes for things I can start making at home instead of buying. What are your favorite things to make at home? Bread? Cheese? Beer!? I’d love to hear it!
Homemade Basic Granola
Serves: 8 • Prep Time: 7 minutes • Cook Time: 35-40 minutes
Nutrition per Serving Cal: 241.6 • Fat: 6.3g • Carb: 43.8g • Protein: 7.5g • Fiber: 5.2g • Sugar: 11.9g
- 2 cups rolled oats, not quick oats
- 1/3 cup sliced raw almonds
- 1/4 cup honey
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/3 cup whole wheat flour
- 1 Tbsp canola oil
- pinch salt
- Preheat oven to 350 degrees.
- Meanwhile mix all ingredients in a large bowl. Combine to make sure everything is evenly mixed.
- Cover a lined baking sheet with parchment paper. Spread granola out in a thick layer, about an inch.
- Bake for 35-40 minutes. After the first 15 minutes, gently flip/stir and to evenly cook. I try to keep mine packed together to make bigger granola clusters. Continue to flip/stir every 10 minutes.
- Remove when lightly browned. It won’t be crunchy quite yet, but remove from oven and it will become crunchier as it cools. You don’t want to overcook it because it will taste burnt. And nobody wants burnt granola for breakfast!
- I like to serve mine on top of nonfat Greek yogurt to go with my breakfast or as a snack!