I love granola. Growing up my mom used to make huge batches of the crunchy cereal and I remember dipping into the big metal tin for both breakfast and an afternoon snack. As an adult I’ve gone through granola eating phases but as easy as it is to make, I had never made my own. Inspired by my in-flight breakfast on Austrian Airlines this past weekend, I decided to try my hand at it.
I was able to dig into my full pantry and adapted the recipe to the ingredients I had on hand. As I knew it would be, it was so easy to make that I think we’ll regularly have this cereal on hand. I added chocolate chips but you could easily add dried fruit instead or you could substitute different nuts depending on your preferences and the ingredients you have available. I ate mine with Greek style yogurt and fresh strawberries but Sidney loved it dry, eaten by the handful. However you eat it, enjoy!
1/3 cup olive oil
1/2 cup honey
3 1/2 cups whole steel-cut oats
3/4 cup whole almonds, lightly chopped
3/4 cup pecan halves, lightly chopped
2/3 cup hazelnuts, lightly chopped
1/2 cup dark chocolate chips
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of sea salt
- Preheat oven to 300 degrees. Line two rimmed baking pans with parchment paper and set aside.
- In a small saucepan, heat the olive oil and honey over medium heat, stirring occasionally. Do not allow the mixture to boil.
- Combine the oatmeal, nuts and spices in a large bowl.
- Pour the warm honey-oil syrup over the oats and nuts and stir with a rubber spatula until evenly coated.
- Spread the granola over the prepared pans. Bake for 30-40 minutes or until the mixture is dry, stirring the mixture occasionally to distribute the heat evenly.
- Remove from the oven and allow to cool completely. You may need to break up larger bits of the cereal. Stir in the chocolate chips.
The granola can be stored for up to two weeks in a cool dry location.