Recipe for Homemade Granola

Like everyone else, we've obviously been doing a lot in the kitchen while we're on Stay-at-Home orders. Not sure which term I like best for this state of being. 'Shelter in Place' is a good one. 'Quarantining' doesn't apply if you're not sick, right? Even 'self-quarantine' is something that requires symptoms. 'Social distancing' only applies when you're outside. Whatever you call it, we're all at home if we're able to do so, and we're all spending lots of time in the kitchen.

Today, Sophia made her very delicious homemade granola. I decided to share her recipe here in case anyone needed to make some of their own. This is a recipe from cookieandkate.com that Sophia makes every so often, and she has made a few of her own tweaks over time. So, it's tried and true and quite delicious all on its own or on yogurt with a little ripe fruit.

HOMEMADE GRANOLA
INGREDIENTS

• 4 Cups rolled oats
• 1 1/2 cups raw nuts or seeds (she uses 1 cup pecans, heaping 1/2 cup of almonds)
• 1 tsp sea salt (if table salt 3/4 tsp)
• 1/2 tsp ground cinnamon
• 1/2 cup olive oil
• 1/2 cup honey
• 1 tsp vanilla

DIRECTIONS

1. Preheat oven to 350 and cover a cookie sheet with parchment paper
2. Put the nuts into individual baggies and crumble them with a rolling pin or tenderizer or something. Pecans don't take much, but the almonds are much more difficult to break down.
3. In a large bowl, combine oats, nuts, salt & cinnamon
4. Pour in oil, honey and vanilla. Mix well until each oat and nut has a covering of sticky
5. Pour mixture onto your prepared sheet and use spatula to spread it in a pressed, even layer
6. Bake until lightly golden, about 21 to 24 minutes, stirring halfway and pressing again
7. Let the granola cool completely, undisturbed for an hour. Break with your hands for extra clumpy or stir with a spoon for smaller crunches.

Mixing the granola goodness

Pressing to maintain its crunchiness

Before the bake

Deliciousness after the bake.