We love good granola in this house. In Chicago, I had gotten into the habit of making granola on a regular basis and taking it for breakfast or lunch with a little yoghurt and some berries. When we moved here, the devil appliance wasn't big enough or reliable enough to make granola any more. I had been buying it in the store, but often the prepackaged granola choices are gross, expensive, or both. But I have a proper oven again, and that has meant the return of the regular fresh and delicious granola!
Making your own granola not only allows you to mix in what you like, but it's less expensive than store-bought, especially if you buy your ingredients in bulk. Buying in bulk isn't always possible in the Netherlands, but you can do an excellent job of keeping costs down by buying Euroshopper products at any grocery chain. And it's an easy recipe to boot, which is why I'm sharing it today.
4 cups uncooked oatmeal (havermout)
1.5 cups wheat germ or wheat bran (I typically use wheat bran - tarwezemelen - found in the "health nut"/extra-organic section)
1/2 cup sliced almonds (amandelschaafsel)
1 cup honey (honing)
1/4 cup sunflower seed oil (zonnebloemolie)
2 teaspoons cinnamon (kaneel)
2 teaspoons vanilla extract or vanilla aroma (I can usually only find Dr Oetker's vanille aroma)
Pre-heat your oven to 300 F/150 C.
In a large bowl, combine the uncooked oatmeal, wheat germ/wheat bran, and almonds.
In a large liquid measuring cup, measure out 1 cup honey. I then add the 1/4 cup sunflower seed oil on top of the honey, using the markings on my cup. Add cinnamon and vanilla extract/vanilla aroma. Mix everything as thoroughly as you can - remember that there's only so much mixing the oil will comply with.
Pour the honey mix on top of the dry mix. Mix some more. The goal is to get the dry mix as thoroughly covered by the honey mix as possible - you want the whole mix to be a bit damp from the honey - the dry mix will turn a darker shade of brown.
Spread the mix out on a cookie sheet. Cook the mix for 40 minutes, stopping to stir every 10 minutes. This allows you to toast the granola evenly - especially because the granola in the corners of the pan will burn a bit if left in the same spot.
After the 40 minutes, remove the pan from the oven and let rest about 15 minutes. The mix will harden more as it cools.
Store in an airtight container. I even have a fancy Ball jar and scoop that I purchased *specifically* for my granola. You can store this in the airtight container for 2-3 weeks, but to be honest we don't let a batch sit around that long around here.
|I'm so classy, I have a jar and scoop designated for granola.|
Some Notes on the Recipe:
It's quite easy to add in some additional dry ingredients such as crushed walnuts, sunflower seeds, raisins, dried blueberries, or dried cranberries. This particular recipe is a fantastic base from which to build your granola to your specific tastes. You can easily add up to another 1.5 cups of dry ingredients. If you like sweeter granola, consider increasing the honey by another 1/4 cup.
Try serving with plain or vanilla Greek yoghurt and fresh fruit!