(or watch the video)
Homemade granola is one of my favorite foods to make. It’s easy, it’s yummy, and it saves so much money. Granola found at stores usually either contains extra ingredients I’d rather not have or it is super expensive and comes in an itty-bitty pouch which I’m never quite sure is recyclable.
I’ve been making this granola for years. It’s from one of my favorite cookbook authors, Alana Chernila. I highly recommend all of her books.
I buy the ingredients in bulk from a Natural Grocers store and recycle the bags with grocery bag recycling or the bottle with glass recycling. I love that you can make this recipe your own and the lovely Alana encourages this. It makes a big batch of granola that takes very little time. I put the granola in Pyrex containers in our freezer and use as needed. It also makes a simple and easy gift if you put it in a large Mason jar!
Tips
Lately, I’ve been using the leftover almond pulp from making almond milk (after drying it out) to supplement the almonds.
Instead of using a maple syrup, I use an agave maple blend, which is usually cheaper. And once, when I was ran out of syrup partway through measuring, I supplemented with honey, which seemed to work just fine.
You can make it to suit your preferences, which is awesome. I omit the sesame seeds, coconut, and almond extract. And instead of canola oil, I’ve been using olive oil or sunflower oil.
I also make our vanilla extract from scratch to add to the savings.
I hope you consider giving this recipe a try! It is so yummy as a cereal or on yogurt (with some chocolate chips or blueberries).
