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The Yogic Kitchen: Homemade Granola

September 12, 2009


Inspired by another recent trip up to Little Compton, Rhode Island (West Coasters: it’s nothing at all like the other Compton), I decided to bring some homemade granola to share with the two other couples staying in the Horwitz family beach house. Last year, I brought homemade raspberry scones. In an effort to be more gluten-free friendly, granola seemed to fit the bill for a week of healthful living by the sea.

I’ve been making homemade granola for about two years now. It started as a brilliant idea to save money and eat more healthfully (high-end, store-bought granola tends to be expensive, and chock full of fat, preservatives, and other chemicals). The raw ingredients for making granola are cheap, easy to find, and I love the idea of adding whatever you want or omitting that which you don’t need. The original thought was this: we could buy the ingredients in bulk, make a giant batch of granola, and have a little bowl for breakfast everyday for about 3 weeks. A cute idea.

What we didn’t realize at the time: making your own granola is not at all economical, because homemade granola is so incredibly delicious, so incredibly addictive, that we ate it for every single meal and ran out in 2 days.

Consider this a fair warning: this is only a recession-conscious recipe if you can resist replacing every other meal with homemade granola. Unless you’re taking some kind of deranged Special K Challenge Diet. In which case enjoy this granola all day, every day, with a splash of vanilla hemp milk, mixed into some Greek yogurt, generously poured over a scoop of chocolate sorbet. Or, as Josh so aptly put it, eating it straight from the Tupperware as a trail-mix-like snack, (the second batch, I might add, which had to be assembled up in RI): “This stuff is like crack.”



Probably the best thing about this recipe is its adaptability. You can substitute pretty much anything, add more salt if you like a little saltiness to complement the sweetness of honey/agave nectar/maple syrup, bake it a bit longer to get some nice little crispy burnt clusters…and you can always add ANY dried fruits at the end (or shredded toasted coconut, perhaps? Yum).

Makes: 7 cups

4 c. old-fashioned rolled oats (or old-fashioned five-grain hot cereal)

1 1/2 c. sliced almonds (or walnuts, cashews, peanuts, sunflower seeds, pumpkin seeds, flaxseeds, etc.)

1/2 c. packed light brown sugar

1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1/4 c. olive oil

1/4 c. honey (or agave nectar or maple syrup)

1 tsp. vanilla extract (or maple extract)

1 1/2 c. raisins (dried cranberries/apricots/mango/pineapple/apples…)

Preheat oven to 300F. In a bowl mix oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon, finish mixing by hand, squeezing to create clusters. Spread granola evenly on a large cookie sheet; drizzle with a bit more honey and sprinkle with sea salt.

Bake 40 min., stirring carefully every 10 min. Remove from oven, cool, add dried fruit and stir. Seal granola in air-tight container at room temperature for 1 week; if you have any self-control it lasts up to 3 months in the freezer.


One Comment leave one →
  1. October 23, 2009 8:55 pm

    LOVE IT!!! This granola is Fantastic! I just finished making my second batch and an contemplating a third by the weekend. The warning is real: this stuff is addictive!

    Thanks for the fabulous recipe!

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