My dad loves granola, so for his birthday I decided to make him a few batches and send it to him through the mail (since he lives several states away). I decided on a Classic Granola recipe from Cookbook Catchall that looked delicious and I knew my dad would love because it was packed with dried fruit and nuts. I also came across a French Chocolate Granola originally from Orangette on the Picky Apple’s site that I knew I had to make. Both turned out amazing! The classic granola was hearty and wholesome and I loved the addition of the flax seeds. The flavors were simple but very delicious. And the chocolate granola – oh my, after snitching some, I realized I could eat the entire batch myself (sorry there is no picture of this one, I was in a rush to get it in the mail before I ate it all!). It also had simple flavors – nothing extravagant, but that is what I loved about it. The best news is that my dad loved and devoured both batches, so I would say they were a success! I’ve been eating the classic granola (yes, I saved some for myself) on yogurt with fresh fruit every morning for the past few weeks and it is the perfect breakfast. I know I will make both of these time and time again. Enjoy!
Homemade granola
Printable Version
Printable Version with Picture
6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination – I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.
Variations:
• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it’s nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts
Recipe Source: from Cookbook Catchall
French Chocolate Granola
3 cups rolled oats
½ cup raw almonds, chopped
½ cup unsweetened shredded coconut (once again, I used sweetened coconut because I had it on hand)
2 Tbsp. granulated sugar
Pinch of salt
6 Tbsp. mild honey
2 Tbsp. vegetable oil
½ cup, or more, finely chopped bittersweet chocolate
Preheat the oven to 300°F.
In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.
In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash – until the honey is loose. Pour over the dry ingredients, and stir to combine well.
Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.
When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.
Store in an airtight container.
Yield: about 5 cups
Recipe Source: from Orangette
{ 10 comments… read them below or add one }
We do love to make homemade granola. Thanks for the idea!
I have wanted to try making homemade granola for a while now but just never get around to it. These both look great! Thanks for the recipes!
I love, love, love Orangette’s granola! I just ran out, and I need to make another batch today. The other granola recipe you posted looks yummy too. I love dried cranberries!
The French Chocolate Granola look so yummy. Haven’t had much luck with store bought granola, so I look forward to making some myself.
Homemade granola is so much better than store bought. Your recipes both look great.
almonds, cranberries, coconut, and (golden) raisins are <>exactly<> what i like in my granola, and homemade is far and away superior to what can be bought at the store. i like that you included the flax seed too–that’s powerful stuff. your pop’s one lucky fella!
I just love homemade granola! I will give these recipes a try! Thanks! Yum!
I’ve made the classic granola recipe twice now and it has been great both times! I liked the addition of vanilla from the variations suggested at the end. Granola is now a staple breakfast food at our house.
Thanks, Kat!
Wondering if you have ever come across a fab granola bar for kids that is peanut free – so able to go in kids lunches/after school bags?? (or is one on here and I just have missed it?) Our daughter’s school is nut-free and we are so sick of the lame granola bars on the market with yuck chemicals and we are going poor from buying the organic ones online? Would love a homemade one we can make and freeze for lunchboxes. . .help help!
ps Fruit pizza a crazy success today (at party today, noone had ever heard of such a thing and was asked 6 times for your recipe- hurrah!) and not a soul believed that your hummus recipe was not store-bought! Wheeee!!