Who doesn’t love a little crispy crunch in the morning? I’m not talking about bacon this time friends! Something a little more healthy! How does homemade granola sound? The baked oats with toasted almonds and walnuts (and/or pecans)…sprinkled onto a little bit of yogurt, it’s the perfect breakfast or snack…and for my husband, Phil, at work he calls that his lunch! At home after dinner…his dessert! This recipe makes the perfect amount. Enough to have a few baggies on hand at home and in my purse or car when I’m on the go.
The four of us are heading off to our first blogging conference as a team, the International Food Blogger Conference in Sacramento. (So excited!) And we know we will want to tuck a healthy snack into our totes during our busy days. And nothing beats homemade, right?!
This granola recipe is the one to make for tucking and taking! Be careful, it’s addicting! Make a batch before you head off of your next trip and pack it in the small snack size plastic bags. Be sure to take enough to share, especially at a food blogger’s conference!
There’s a perfect combination of sweet, tart and crunch! Whether you only like one type of nut, or a variety, the toasty-ness of the almonds from California Almonds and walnuts from the California Walnut Commission adds the perfect crunch along with the added crisp of the wheatgerm and the yummy chewiness of the dried fruit!
We will be snacking on this during our days at IFBC and maybe even sprinkling some on yogurt at breakfast! The amount of sweetness from the dried fruit and the hint of golden honey is ideal!
This is the perfect hotel room snack after a Gr8 day!
Adapted from Gourmet, July 2008
Preheat oven to 375°F with rack in the middle of the oven.
Transfer granola to an uncreased metal baking pan (the one I use is about 9"x 12" with a 2" rim.)
Bake 15 minutes, then stir and continue to bake. Check and stir every few minutes, rotating pan, until golden brown. About 10 minutes more. It will seem a little soft, but becomes crispy and crunchy as it sits.
Freezes for up to 1 month in airtight container.