About a year ago, I experimented with making my own granola and my marriage now hinges on the assurance that the gallon granola container will never get too low. These days, a heaping bowl of granola is always an option for breakfast, a late-night snack, an ice cream topping — and even a granola pie crust.
The following recipe usually gets us through one week.
- 6 cups of old fashioned oats
- 1 cup slivered almonds
- 1 cup pecan pieces
- 1 cup of sunflower seeds
- 2/3 cup canola oil
- 2/3 cup agave nectar
- 3 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- 1 cup raisins
Total cook time: 50 minutes
- Preheat the oven to 300 degrees.
- Combine the first 9 ingredients and mix thoroughly to ensure that the oil, agave nectar and spices are distributed evenly among the oats and nuts.
- Coat two 9×13 cake pans or raised-edge cookie sheets with cooking spray and distribute oat and nut mixture among the two pans.
- Place pans in preheated oven and remove every 15 minutes to toss the mixture with a spatula.
- Remove from the oven when granola is slightly browned and toasted.
- Mix in raisins while the granola is still hot.
- Cool thoroughly before storing.