Quick and Easy Granola

Granola is one of my many staple foods I like to make and keep on hand.  It stores well for a month in a well-sealed container in the pantry and longer in the frig or freezer.  Served as a cereal with non-dairy milk, topped on baked apples, grilled peaches, layered in a parfait, sprinkled on pancakes and waffles or snacked on straight up!

I like to change it up seasonally – tropical like mango, pineapple for summer, pumpkin seeds, walnuts for fall, cranberries, pecans for winter and dried blueberries for spring.  Many recipes call for oil, but I prefer to use applesauce.  Occasionally I will add in one tablespoon of coconut, walnut or hazelnut oil to intensify the flavor.

Homemade Granola

4 cups rolled oats

1 cup almonds or nuts of your choice, or a mixture
1 cup flaked coconut
2 tablespoons flaxseed, ground
1/3 cup sunflower or pumpkin seeds (optional) or 1/3 cup nut butter (optional)
1/2 cup applesauce, no sugar added
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
1 tablespoon maple syrup or agave, depending on your sweet tooth
1 tablespoon walnut or hazelnut oil (optional)
1 cup dried cranberries or dried fruit of your choice or  a mixture

Heat oven to 300 degrees.  In a large mixing bowl, combine all the ingredients, except for the dried fruit.  Stir until well combined.  Spread evenly onto a large baking sheet.  Bake, stirring occasionally until the granola turns a nice, even golden brown, around 30 minutes depending on the oven.

Remove granola from the oven and add in the dried fruit.  Allow to cool completely.  Stored cooled granola in an airtight container.

Variations:

• Macadamia nuts, coconut, dried pineapple
• Walnuts, dried apples, dates or figs
• Pecans, dried cherries, mini chocolate chips
• Almonds, 1/2 cup almond butter, dried mango or golden raisins