It has felt like a perfect winter for homemade granola. I have a son with allergies to certain seeds, so I've adapted ingredient variations that work for us -- and are 100% delicious. You can sub in or out your preferences as long as you keep the ratio of dry ingredients and wet ingredients the same.
Ingredient List:
2 1/2 cups whole oats
1/2 cup peanuts
1./3 cup sunflower seeds or pumpkin seeds
1/2 tsp salt
1/3 cup oil
1/4 cup liquid honey (or maple syrup)
1/2 tsp vanilla extract
1/2 tsp cinnamon
Plus:
1/4 cup dried cranberries
1/4 cup chocolate chips
OR:
1/2 cup sliced almonds
1/4 cup chopped dried apricots
OR:
1/2 cup dried apple bits
Combine oats, nuts, and salt. In a separate dish, combine oil, honey or syrup, vanilla, and cinnamon. Pour wet ingredients into the oat mixture and stir it until all of the oats are moistened.
Line a large-rimmed baking sheet with parchment paper. Pour the granola into the pan and spread it into an even layer. Press it down for extra clumps in your granola.
Preheat oven to 350 degrees and bake for 25 minutes or until golden brown. Stir halfway through.
Let it cool completely then add the fruit and mix. Enjoy!
Home-made granola can be stored at room temperature in an air-tight container for one to two weeks or in the fridge or freezer for up to 3 months.