I started making my own granola when we were first married because there was basically no other way I could work it into our (very tight) budget. I could shop sales and stock up on add-ins and then make big batches that would last for a month at a time. Gradually necessity became preference and I quickly came to appreciate the creativity and adaptability of making it myself. I wasn't sure how to approach this recipe because no two batches of my granola are ever the same - probably because I don't follow a recipe or use measuring cups or anything. So I made a batch this morning and did a bit of measuring and came out with a totally delicious granola. This recipe allows for a lot of adaptation so feel free to take creative liberties!
Aside from the oats, oil, and honey, the rest of the ingredients are basically optional. This is just the combination that I find most enjoyable. The banana is a little unconventional but I like that it adds fruit and replaces a bit of the added sugar. I will very often add a 1/4 cup peanut butter to the wet ingredients and crushed up banana chips after baking.
- 4 cups oats
- 1 cup shredded coconut (I used unsweetened because it's what I had)
- 1 cup rice krispies
- 1 cup chopped or slivered almonds
- 1 Tbsp chia seeds and/or flax seeds
- 1/2 tsp kosher salt
- 1 banana
- 1/3 cup coconut or vegetable oil
- 1/3 scant cup honey
- 1 tsp vanilla
- 1 cup raisins (or more to taste)
- Preheat oven to 300. Line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl. (Add whatever else you'd like!)
- Mash banana completely into a puree. Add oil and honey and stir well to combine.
- Stir wet ingredients into dry until evenly coated. Spread out over baking sheet and bake for 45- 60 minutes until browned evenly, stirring every 15 minutes. Remove from oven and let cool.
- Add raisins. Store in an airtight container.