I am just forewarning you that you will need to hide this granola. From your families, significant others, friends, and maybe even yourself if you have about the same amount of self control that I do: Nil.
Mine is already half gone and I made this recipe two days ago. However, there should be enough to last at least eight servings for the typical person.
If you have never tried homemade granola you should definitely give this recipe a shot. Granola is incredibly easy and lasts at least a week in an airtight container or even longer in the freezer.
I made my granola with honey, fig (leftover from Banana and Fig Overnight Oats), cranberry, cinnamon, almonds, and pumpkin seeds. A sweet and salty take on granola that pairs great with the tangy plain yogurt and a sliced banana, which is precisely what I paired my granola with:)
First heat the vegetable oil, honey, cinnamon, and nutmeg.
Then toss your oatmeal with the almonds and pumpkin seeds...
Then you mix in your honey mixture.
Next, spread the mixture out evenly on a baking sheet with parchment paper.
Let your oats cook at 350˚F for about 20 minutes until golden brown. Then toss in your chopped dried fruit.
Sweet and Salty Cinnamon Granola
Makes 8 Servings
3 Cups Regular Oats
3/4 Cup Sliced Almonds
1/4 Cup Pumpkin Seeds
5 Tbsp Vegetable Oil
7 Tbsp Honey
1 tsp Cinnamon
1/4 tsp Nutmeg
About 1/2 tsp Salt
1/2 Cup Cranberries
1/2 Cup Dried Black Mission Figs chopped into similar sizes as the Cranberry
Preheat oven to 350˚F. In a small saucepan heat the oil, honey, cinnamon, nutmeg, and salt over medium low heat until the honey is melted. Mix together the oats and nuts. Pour honey mixture over oats and nuts and mix thoroughly. Place on a baking sheet that is lined with parchment. Place in oven for 20 minutes or until golden brown, stirring once. Let cool on sheet (do not mix). Once fully cooled mix in dried fruit. Stir in an airtight container for a week or in the freezer for a month.