Honey & Cinnamon Granola

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I started to make my own granola when I got tired of cereal but still wanted something quick in the morning. I also was looking for an easy way to improve the amount of fiber and other nutrients I was getting. Store bought granola is amazing but it’s expensive and it’s hard to know what’s in it and how much there is.

I love a crunchy granola, and this recipe almost perfected that. It’s crispy, toasted, and sweet with lots of almonds, honey, and cinnamon. It also makes the house smell fantastic. I frequently had my roommates tell me they love the smell of my granola. It’s especially nice in the winter when it warms the house with the smell of cinnamon for hours after it’s baked.

It’s also incredibly simple and customizable. I always wen for the honey and almond granolas at the store so that’s what I added to mine but if you prefer a different vibe, you can switch up your chosen add-ins.

The base is regular oats. You’ll then add all your dry ingredients. I like to add sliced almonds, flax seed meal, pepitas, brown sugar, a spoonful of flour, and lots of cinnamon. The flour helps meld everything together and helps you get those big chunks of granola. Once that’s all mixed, it’s time for the wet ingredients. I add some veggie oil to again, help achieve clusters of granola while making sure everything toasts well. I also add some honey for the same reason with the additional benefit of some extra sweetness.

Once everything’s mixed pretty well, it’s time to bake it. Add tin foil or parchment paper to a baking dish, and scoop the granola mixture into the dish. Spread it out evenly the pat it down. Sometimes this needs to be done in two batches depending on how much granola you’re making. I suggest having the granola be at most ½ an inch thick so you can avoid burning the top or bottom but still get those chunks.

Bake at 325 and check on it after 30 minutes. If it’s not toasted enough, keep it in there for another 15 minutes. I don’t typically time the granola because the smell along is enough of a reminder that it’s in the oven. If it starts to smell more burnt, take it out immediately. It’s not that big of a deal of some of it does burn because when you break it apart, it all mixes together and is barely noticeable.

Once you take it out, let it cool before breaking it up. This allows for the clusters to solidify instead of breaking apart too soon and going back to being oats. I typically take it out of the oven and forget about it until I’m about to go to bed but I suggest waiting around an hour. If you don’t have time to let it cool, it’s not the end of the world, the granola will just have less clusters.

I keep mine in an airtight cereal container and have never noticed it go bad, but it normally only lasts me 2.5 weeks depending on how much I make. I love having mine with some plain Greek yogurt and in season fruit like strawberries, raspberries, or pomegranate seeds.

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Ingredients:

• 2 cups oats

• 1/8 cup brown sugar

• hefty sprinkle of cinnamon

• 1/2 cup of each add-in

  • sliced almonds, flax seed meal, & pepitas

• a spoonful of flour

• 1/4 cup of honey

• 1/4 cup of vegetable oil

Directions:

1. Mix all dry ingredients

2. Add wet ingredients

3. Put mixture into a baking dish and bake at 325º for 30 minutes. Add time in 5-10 minute increments until toasted to your liking

4. Let cool before crumbling