My mom makes the very best granola from scratch, perfect sweetness and combination of spices. This is her recipe. I love it so much because it’s so flexible, you can change out nuts and fruit as you feel like it so it stays fresh and interesting with each new batch. I usually double the batch. This recipe, as is, makes about 8 servings.
1/3 cup chopped hazelnuts
1/3 cup chopped pecans
1/3 cup pepitas (hulled pumpkin seeds)
1/3 cup hulled sunflower seeds
1/3 cup maple syrup
1/8 cup brown sugar
1/2 cup cranberry juice (sweetened)
2 cups rolled oats
1 cup dried cranberries
Other great nut options are chopped almonds, pistachios, or walnuts. Other dried fruits include raisins, blueberries, goji berries, or currants. I also mix up what fruit juice I use, I often do a cranberry or pomegranate blend. Feel free to go wild! Experiment and make it yours.
This time around I used half cranberries and half chopped apricots. I also tossed in a few tablespoons of golden flax seeds because I needed to use them up. My mom also uses hemp hearts and really likes that.
Mix nuts on a large baking sheet and toast in oven at 400 until golden, about 10 minutes. Combine liquids and sugar in a large pot on stove top. When sugar dissolves, remove from heat. Combine nuts, oats, and spices (to taste) into the liquid. Mix thoroughly and allow liquid to be absorbed.
When there’s no more liquid in the bottom of the pot, spread mixture evenly on cookie sheet and bake at 325 for about 30 minutes (or until mostly dry), stirring after 15. Add dried fruit, combine, and bake another 10 minutes. Allow granola to cool, ensure it is dry, then place in airtight container.
It’ll make your kitchen smell heavenly! With a blend of of cinnamon and maple notes and the delightful crunch of toasted nuts, this granola is a great way to start the day. Enjoy with milk or yogurt and fresh fruit.