Now, you and I both know that homemade anything always trumps store-bought anything. But when it comes to granola, I’ve been willing to compromise. Granola is something that I don’t make from scratch because it’s easy to purchase a decent ready-made version of it. I use a sprinkling of it on plain yogurt and that’s it. It’s just a sprinkle! How good does it need to be?
Enter practical inspiration: I somehow over-purchased rolled oats and I couldn’t let it go to waste. Crunchy, fresh and sweet, last week’s homemade granola didn’t last more than 2 days. Apparently, homemade granola is fantastic but you may have to judge for yourself.
Although granola is very easy to prepare, you’ll have to pay attention to it when it’s in the oven as it can burn quickly. Let me know if the homemade stuff was worth the effort.
3 cups rolled oats
1 cup slivered almonds
1/4 cup agave nectar
1/4 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup craisins
Combine everything except the craisins in a large bowl and mix well with a spoon. Spread the granola in 9×13 rimmed baking sheet. Bake at 325 degrees for 25-30 minutes or until light brown. Stir every 10 minutes. Remove from oven and mix in craisins. After the granola has cooled, it can be stored in an airtight container for up to 10 days.