Happy Homemade Granola

I am calling this recipe "Happy Homemade Granola" because it is just that - it makes me happy to make it, happy to give it out to friends, and, of course, happy to eat it. 

It is also one of those versatile recipes where if you do not prefer a type of nut or fruit listed, just leave it out!  Or, you could replace it with something different.  If you do not like almonds, throw in pecans; if dried cranberries aren't your thing, toss in dried cherries.  You get the picture. . .

It may seem daunting to purchase everything to make it the first time (if you do not have the items already in your cupboards), but it is so worth it.  You will only use a small portion of the purchased ingredients during Round 1, and I promise you, there will be a Round 2 and Round 3 of this recipe in your house! 

And, one of the best things about this Happy Homemade Granola?  After you throw in the 3 cups of oats, everything else is measured by 1/2 cup.  I love recipes like that. 

Enjoy!

Happy Homemade Granola
Source:  "Clinton Kelly's Favorite Granola" from The Chew, www.thechew.com (search "granola")

Ingredients:
3 cups old fashioned oats (you can use quick-cooking, but old fashioned are better for this)
1/2 cup almonds, sliced or slivered
1/2 cup dried sweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup peanut oil
1/2 cup honey
1/2 cup golden raisins
1/2 cup dried cranberries

The Process:
Preheat your oven to 250 degrees.  Get your rich, dark coffee brewing.  In a large bowl, mix together the following:  oats, almonds, coconut, sesame seeds, and sunflower seeds.  In another bowl, whisk together the peanut oil and honey.  Combine both mixtures into the larger bowl, and stir everything together.  Lastly, stir in the cranberries and raisins. 

Divide the mixture on 2 un-greased baking sheets.  Flatten out the mixture some so that everything lays nice and pretty without lumps, bumps, or hills. 

Bake your Happy Homemade Granola for 1 hour, stirring once or twice until browned to your liking.  I found that mine was a bit happier closer to an hour and a half, but I also love crispy, crunchy granola.  If you prefer it softer and smoother, keep the baking time at an hour.

Once the granola has been cooked and cooled, break it apart with your hands and store the pieces in an airtight container.  It looks extra pretty in a mason jar.  This granola will keep for a few weeks if stored correctly.  Sprinkled over yogurt in the morning or packed in a baggie as an afternoon snack, this recipe is absolutely perfect.  It really will be hard to ever buy store-bought granola again. 

Crunchy.  Chewy.  Nutritious.  Touch of Sweetness.

~Happiness~