Homemade Granola

I love granola! It's so versatile: You can enjoy it sprinkled on some yogurt, poured over with milk, or even as a trail mix for a hike. Funnily enough I didn't experience these joys of granola until I was out of college. Growing up in the United States in a Hungarian family, we sort of stuck to tradition when it came to the foods we ate. I didn't get to experience cereal until about middle school when I saw my classmates eating it. And, granola, didn't happen until much later, way after college when I saw one of my favorite Brooklyn bakeries selling their homemade version.

Well since then, I've come to love granola. I often enjoy it as an alternative to my four-egg breakfast, which I've shared on this blog previously. On those days where I don't have the fortitude to cook breakfast, I just reach toward my jar of homemade granola, and I enjoy it with either my favorite coconut yogurt or my favorite oat milk.

There are many different variations of granola you can make--that's another point in its versatility. But over the years I've come up with my go-to recipe, which includes walnuts, pecans, pumpkin seeds, dried cherries, and dried apricots. I flavor it with a good amount of salt, some cinnamon, and honey. I use coconut oil for its neutral flavor. I'd also recommend grapeseed oil. Once you've baked up a batch and let it cool, enjoy it right away, or store it in an air-tight container for up to a month.

Homemade Granola

3 cups rolled oats
1 teaspoon salt (fleur de sel)
1/2 teaspoon cinnamon
1/2 cup walnuts
1/2 cup pecans
1/3 cup pumpkin seeds
1/4 cup coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup dried cherries
1/2 cup chopped dried apricots

Preheat an oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the oats, salt, cinnamon, nuts, and seeds. Mix well to ensure all the ingredients are well distributed. Pour in the oil and the honey. Mix to combine thoroughly.

Transfer the oat mixture to the baking sheet, making sure to spread it out evenly. Bake until golden brown, about 20 to 25 minutes. Make sure to toss the mixture halfway through the baking time to ensure it browns evenly. Let the mixture cool before serving or storing. Store in an airtight jar for up to 1 month. Yield: About 2 quarts.