Homemade Mixed Nut Granola

 

I LOVE granola – it’s so good with milk or yogurt, or on ice cream. The problem with granola is that it’s so crazy expensive for what it is that I don’t buy it too often, but it’s so simple to make that I decided to whip up a batch this weekend.

I looked up a ton of recipes and found they were all quite different: different amounts of oats, different types and amounts of fats, of sweeteners, of spices and of mix-ins. I figured that meant granola’s pretty forgiving and just came up with my own recipe based on what I had on hand.

I knew that I wanted to make use of the leftover bowl of nuts from the holidays (although my husband and I are from different continents some of our Christmas traditions must have a common ancestor, and one is to have out a bowl of unshelled nuts on a side table at Christmastime). I shelled the almonds and hazelnuts and gave them a quick whirl in the food processor. Then I grabbed some oats and raisins from the pantry and butter and maple syrup from the fridge and got to work.

When it was done we all had a sample and the mister said it was the best granola he’d ever had in his life – and you know what? I agree. Not to brag on my granola, but I think the freshness makes a huge difference. I can’t wait to try another batch with different flavors when this one is done.

Homemade Mixed-Nut Granola

3 cups uncooked oats (not quick-cooking)
1 1/2 cup chopped mixed nuts (I used almonds and hazelnuts)
1/2 cup maple syrup (grade A medium amber)
1/2 stick unsalted butter
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups raisins

Heat oven to 300 degrees and line two half sheet pans with parchment paper.

Combine the oats and nuts in a big bowl. Melt the butter and mix in the maple syrup, cinnamon and salt and then pour it over the oats and nuts. Mix very well so that everything is coated evenly and spread the mixture in a thin layer on the baking sheets.

Bake the granola for 15 minutes, then stir it well and bake for another 15, then stir it again and bake for a final 10 minutes. Rotate the position of the baking sheets each time you take them out of the oven to stir and watch the granola carefully for the last 10 minutes.

Let the granola cool for a few minutes on the baking sheets and then transfer to a bowl and mix in the raisins. Once the granola is fully cool store it in an airtight container. I have no idea how long it might keep for, so eat it up!

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