It’s sort of like alchemy, really… you take oats, which is essentially horse food, and you turn it into pure, hearty breakfast yumminess.
If you’re thinking of starting to make your own granola, this is one of those “old favourite” recipes you’ll want to keep handy.
This picture here of the ingredients highlights the truly “no-frills” alchemy of this recipe: crafting a premium product out of all these yellow-label groceries. (the brown sugar and a couple of other things that aren’t packed in yellow were left out of the photo)
I’ve made this granola many, many times now. I’m still searching for a source of milk powder (skim or otherwise) in Israel, because now I miss it… a lot. Plus, storebought granola is pretty expensive here, while oats are relatively cheap.
I was surprised the first few times that I liked it so much; I’m not a huge granola fan. Before I made this, I tried the Artisan Bread in Five Granola (the granola is meant to be used to make yummy Granola Bread!), but to be honest, I wasn’t that inspired by it. This one DID inspire me.
What’s the difference?
In this recipe, it’s the milk powder that MAKES the granola. It makes the granola sort of clump together the same way Quaker Harvest Crunch does – delicious clusters of pure homemade crunchy deliciousness. If you don’t have powdered milk or don’t want to make a dairy granola – ie, for baking – then stick with the ABin5 recipe; it’s very good. Otherwise, try this one – it’s GREAT!
I recommend that you not double the recipe. The single one makes a decent quantity, and it doesn’t keep long. Plus, my family gets sick of eating the same thing surprisingly quickly. This is so fast to throw together that you can always whip up more if it vanishes. (If you have a big family, I suppose you could double it, but keep in mind that you’ll need to spread it out flat to bake properly in the oven.)
This recipe is adapted from The Tightwad Gazette.
What you need:
The Wet Stuff:
- 3/4 cup brown sugar
- 1/3 vegetable oil
- 1/3 cup honey
