Granola is such an amazing breakfast and snack. Making it at home means you get to choose what goes into your granola and the possibilities are endless! Homemade granola is also lower in sugar, nasties and cheaper than their store-bought friends. I never buy granola from the store and after you have tried this recipe, hopefully, neither will you.
The baking method and time is important in this recipe to ensure your granola dries out enough and becomes lovely and crisp. You can mix up what goes into your granola based off what you like or what you have on hand as long as you follow the golden ratio.
1 tablespoon sweetener: 1 tablespoon fat: 1 cup dry ingredient
Here are some of the possibilities:
Sweetener: Honey, Maple syrup, Rice malt syrup, Agave
Fat: Coconut oil, Olive oil, Macadamia oil
Dry ingredient: Oats, Any nuts (Cashews, Almonds, Brazil Nuts), Seeds (Pumpkin, Sunflower), Quinoa