On most mornings, my breakfast is a bowl of Greek yogurt with granola and fresh berries. I used to buy granola, but it became way too expensive, and store-bought granola is surprisingly high in calories. Granola is so easy to make at home, and best of all, you can control what goes in it. You can choose what nuts to add, whether to throw in some coconut or dried fruit, and how much fat and sweetener to use.
I’ve tried many granola recipes, and I’ve finally settled on this one as my weekly go-to recipe. It is adapted from a Cooks’ Illustrated recipe. It’s easy, very adaptable, and always results in a golden-brown, slightly sweet granola that tastes great sprinkled on yogurt.
Preheat the oven to 325 degrees. In a big bowl, combine 3 cups rolled oats (not instant), ¼ cup wheat germ, 1 cup chopped nuts (any kind or a combination), ½ cup sunflower seeds and ½ cup shredded coconut. In a small saucepan, heat 1/3 cup vegetable oil and ¼ cup honey until warm. Pour this mixture over the ingredients in the bowl and stir until well-coated. Spread the granola mixture on a baking sheet. Bake for 15 minutes, stirring every 5 minutes, until golden-brown and fragrant. After baking, add up to ¼ cup dried fruit, if you like. Let the granola cool and then store in an airtight container up to 1 week.
My favorite nuts to use in this recipe are slivered almonds, but I have also tried walnuts and pecans with good results. Of course, the coconut or sunflower seeds can be omitted, or additional nuts may be substituted for them. In the winter, when berries aren’t in season, try different kinds of dried fruit other than raisins. Dried cranberries and cherries are both delicious.