Over the four day long weekend, we had breakfast together as a family. T finally made the granola he’s been wanting to try out, my brothers and I made pancakes and my mom whipped up hot chocolate. My dad? He contributed by eating! It was one of those sleepy beautiful mornings that lit up as we crowded the kitchen in our pyjamas and filled it with banter and laughter.
This granola recipe is really easy, and makes a good base for adding in anything you like: chocolate chips, dried fruits, nuts, coconut. Definitely going to think twice before buying granola off the rack next time.
- 3 cups rolled oats (not instant)
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt (I used plain salt)
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup small-dice dried fruit
- 1/2 cup coarsely chopped raw or toasted nuts or seeds
Instructions (step by step pictures below):
- Heat the oven to 300°F (150°C).
- Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
- Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. (Note: Feel free to increase the baking time based on how toasted you like your granola to be.)
- Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
- Add the fruit and nuts or seeds to the baking sheet and toss to combine. (Note: we added pumpkin seeds and dried fruits which we had in the kitchen, toss in anything you like, even chocolate chips!)
- Store the granola in an airtight container for up to 2 weeks.