Oat of this World
Print Recipe
Alana Chernila says the boxed cereal in your pantry has to go. In its place, the food blogger, DIY expert and author of The Homemade Pantry offers from-scratch granola, which appears time-consuming but is actually one of the easiest, most gratifying foods you can make at home. While store-bought versions are often overly sweet and slightly stale, Chernila's granola is wholesome, lightly sweetened and as good for eating with milk as it is out of hand. Bake a batch on a leisurely Sunday and you'll have ample granola to snack on morning, noon and night.
Ingredients
10 cups (2 pounds) old-fashioned rolled oats
2 cups (6 ounces) raw sliced almonds
1 cup shredded unsweetened coconut
3/4 cup (4 ounces) sesame seeds
1/2 cup (2½ ounces) sunflower seeds
1½ tablespoons ground cinnamon
1 teaspoon kosher salt
3/4 cup canola oil
1 cup pure maple syrup
1/4 cup honey
1½ tablespoons vanilla extract
1/2 teaspoon almond extract
Mixed dried fruit of your choice, chopped into bite-sized pieces if necessary (optional)
Directions
1. Preheat the oven to 250° and position two racks in the upper two-thirds of the oven. Line two large rimmed baking sheets with parchment paper.
2. In a large bowl, combine the oats with the almonds, coconut, sesame seeds, sunflower seeds, cinnamon and salt and stir. In a 4-cup liquid measuring cup, whisk the canola oil with the maple syrup, honey, vanilla and almond extract until blended. Add the syrup mixture to the oat mixture and stir until the oats are evenly coated and there are no hidden pockets of syrup or dry ingredients in the bowl.
3. Spread the granola in an even layer on the prepared baking sheets. Bake the granola until toasted and golden brown, about 90 minutes, stirring and rotating the sheets every 30 minutes to ensure even baking.
4. Stir in the dried fruit, if using, and let the granola cool completely before serving or storing in an airtight container for up to 3 weeks.
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
