This morning my teenager came down to breakfast and had her usual Kodiak cake waffles. She loves the vanilla Kodiak cake waffles with peanut butter but she’s always looking for something extra at breakfast. This morning I offered her some greek yogurt with some dried cranberry granola. She of course stuck her nose up at it, not a fan of cranberries or the brand of yogurt I had in the fridge. But in typical fashion decided to eat it anyway because she was hungry! Did I mention she’s swimmer and eat’s a lot of food!
I decided today I would try to make some homemade granola. I have I have never made granola. I always thought it was just too easy to buy it already made in the grocery store. But, honestly, it was so easy to make. I adapted this recipe from All Recipes for our family. Not everyone likes cranberries, or needs all the extra’s added in all the time. Just an simple granola to top your greek yogurt with our your vanilla ice cream, or your bowl of Cheerios!
You could compliment up your granola with extra flaxseed or even protein powder but if my teenager is turning her nose up at cranberry granola from the supermarket I figured I would play it safe and make a batch of regular old fashion granola and see how that goes first. I can always experiment later if this goes over well!
This granola has two different kinds of nuts in it. I baked a lot over the holiday, and had some extra walnuts and pecans. I used 3/4 of a cup of walnuts and a quarter cup of pecans so it does have some extra protein without going too crazy with adding in extra’s.
The base is whole oat oatmeal. I used True Goodness from Meijer.
- 2 Cups of Whole Oat Oatmeal
- 3/4 Cup Chopped Walnuts
- 1/2 Cup Chopped Pecans
- 1/2 Cup Canola Oil
- 1/2 Cup Honey
- 1 tsp Vanilla
- 1/2 TBSP Cinnamon
Directions: Add the oatmeal, nuts and cinnamon to a medium sized bowl. Mix all the dry ingredients together first. Next, in a separate bowl, add the canola oil, honey and vanilla. Pour over the dry ingredients. Bake in a 350 degree oven for 10 minutes. Remove from oven, stir, and continue cooking for 10 more minutes, or until golden brown. Remove from oven, let dry before storing in an air tight container. You can double the recipe if you like.