Baked Homemade Granola
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Baked Homemade Granola makes a delicious breakfast cereal served with milk, or use it to top your favorite yogurt with fruit. Made from old-fashioned oats, wheat germ, coconut, sunflower seeds, almonds, and honey it’s sure to please even the pickiest eater.
(Post modified with new photos on 5/22/22.)
Our family has been making this granola mixture for many years now. I always forget how absolutely wonderful it is. It’s so simple to make. And so much better than what you might buy at the grocery store. See more DIY Food Recipes Here.
Ingredients to Make Baked Homemade Granola
- old-fashioned oats
- slivered almonds
- wheat germ
- brown sugar
- sweetened coconut flakes
- sunflower seeds
- dry milk
- salt
- ground cinnamon
- honey
- vegetable oil
- vanilla extract
- raisins
- dried cranberries
Instructions for Making This Recipe
Preheat oven to 300 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Mix Together Granola Ingredients
In a large bowl, combine the old-fashioned oats, sliced almonds, wheat germ, brown sugar, coconut flakes, sunflower seeds, dry milk, salt, and ground cinnamon. Mix well.
I like the combination of sliced almonds and sunflower seeds this this granola mix. But English walnuts or pecans would also be yummy. Or omit the nuts, if desired.
In a small bowl or measuring glass, combine the honey, vegetable oil, and vanilla extract. Mix to incorporate the liquids.
Pour the honey mixture over the oat mixture. Using a long-handled wooden spoon (or your hands), mix well until thoroughly combined.
Bake the Granola
Spoon granola onto two baking sheets that have been sprayed with cooking spray. Bake in preheated oven for 25-30 minutes, stirring twice and alternating pans on oven racks.
Allow to cool in pans. When the granola has cooled, mix in the dried fruit.
I’ve used a mixture of raisins and dried cranberries in this granola mix, but I think dried blueberries would be simply wonderful. Use whatever mix of dried fruit that you prefer. Or omit the dried fruit, if desired.
Store Granola in a Pickle Jar
Store in covered container up to one month. Makes 12 cups.
I like to save large pickle jars for storing pantry items such as this granola mixture. To remove the pickle smell from the lid, after washing in soapy hot water, simply place a paper towel in the dry jar and remove the lid for a month or two until it no longer smells like pickles. If you leave the lid on, it will take longer for the odor to evaporate.
Serve this Baked Homemade Granola in place of cereal for a snack or for breakfast. Or sprinkle it on top of your favorite yogurt with fresh fruit, which is my favorite way to eat it! I especially like it with Greek Honey Vanilla yogurt and fresh blueberries.
See more Breakfast Ideas Here. Browse Snacks Here.
Baked Homemade Granola
Equipment
Ingredients
- 6 cups old-fashioned oats
- 1/2 cup brown sugar
- 3/4 cup wheat germ
- 1/2 cup coconut flakes sweetened
- 1/2 cup sunflower seeds
- 1 cup sliced almonds
- 1/2 cup dry milk
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup honey
- 2/3 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 300 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Mix Granola Ingredients
- In a large bowl, combine the old-fashioned oats, brown sugar, wheat germ, coconut flakes, sunflower seeds, sliced almonds, dry milk, salt, and ground cinnamon. Mix well.
- In a small bowl or measuring glass, combine the honey, vegetable oil, and vanilla extract. Mix to incorporate the liquids.
- Pour the honey mixture over the oat mixture. Using a long-handled wooden spoon or your hands, mix well until thoroughly combined.
Bake Granola
- Spoon granola onto two baking sheets that have been sprayed with cooking spray.
- Bake in preheated oven for 25-30 minutes, stirring twice and alternating pans on oven racks.
- Allow to cool in pans. When the granola has cooled, mix in the dried fruit. Store in covered container up to one month. Makes 12 cups.
Nutrition