Now, I may have champagne tastes, but my budget hovers closer to the prosecco pricepoint, so I recently made the leap to make my own granola. And boy, am I glad I did. Once I realized how easy -- and delicious -- homemade granola could be, I turned my back on the pricey stuff forever.
The best part (besides the extra savings that go right back into the shoe fund) is that I can customize my granola to my exact taste. We're talking haute-couture oats at their finest. More cinnamon? Why not? Almonds AND walnuts? Don't mind if I do. Dark chocolate bits? Now we're talking!
And this recipe -- using heart-healthy olive oil and immune-boosting honey as the main binding ingredients -- is a perfect balance of sweet and peppery that's hard to find in most commercial versions.
This is one no-name product I can totally stand behind.
Olive Oil Granola
(adapted from Canadian House & Home Magazine)
3/4 cup honey
1/3 cup extra-virgin olive oil
2 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp cinnamon or nutmeg (or a bit of both)
3 cups old-fashioned rolled oats
1 cup nuts (raw almonds, walnuts or pecan halves)
1 cup green pumpkin seeds
1/2 cup dried cranberries (or any dried fruit you prefer)
1/2 cup dark chocolate bits (optional)
1. Preheat oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
2. Combine honey, olive oil, vanilla and salt. Add oats, spices, nuts and seeds, and toss well to coat. Spread in an even layer on baking sheet. Bake 35-40 minutes, stirring about every 10 minutes, until golden and toasted. Remove pan and let cool on a rack. (At this point, the granola will still seem moist and un-granola like; don't worry, it will crisp up as it cools.)
3. Transfer to a large bowl and add the dried fruit. Toss to combine. Store at room temperature in an airtight container. Stays fresh for 2 weeks, though I have yet to have it last that long!
