Food For Friday: Homemade Granola

In my continual quest for us to eat fresh, homemade, and with as few chemical additives as possible, I wanted to get in the habit of making fresh granola for us to have on hand for breakfast.  Sure, you can find healthy and delicious granola at your local health food store, but at upwards of $4.00 or $5.00 a lb, I can make our own for pennies on the dollar.  My friend TJ made this recipe for our staff team when we were in Austin, and she shared her recipe with me.  It's a very simple and easy granola, but with a wholesome sweet flavor and some good crunch from the nuts.  It's perfect to sprinkle on yogurt or to toss in a bowl with some fresh fruit and a splash of milk for a quick and easy breakfast.

I have bookmarked a few other granola recipes to try to add in some variety.  I hope to find a few other favorites to share in the future!

Ingredients:
4 cups old-fashioned or rolled oats (not quick oats!)
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil (I used Canola Oil)
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries (optional)

Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries.

Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1-2 weeks or in the freezer for 3 months.

Makes 7 cups.