I'm not a big fan of breakfast cereal. For a few different reasons, I've just never taken to much more than the super sweet, brightly colored "kid cereal". However, were I to eat that every day, (or really ever, let's be honest), it'd be really bad for me. So, for the mornings when I don't have a lot of time to make breakfast, I choose granola.
Store bought granola is expensive, and often I'm not fond of some element in the mix. Thus I've been on a search for the recipe I could make my own. I found it! This recipe has the added bonus of only taking about 25 minutes start to finish, before I can eat it, and it makes enough to store for awhile as well. I make this about every other week or so, and it keeps me and my family happy with the occasional bowl. Try it, please, and tweak it as you wish to your own tastes.
Cranberry Nut Granola, adapted from The Prudent Homemaker
(p.s. check out the prudent homemaker blog for great ideas on how to save money, stock your pantry well, and eat from it. I love it!)
3 cups old-fashioned oats
1/4 tsp salt
1/3 cup vegetable oil (I've used olive, peanut, and corn oils, all with great success)
1/4 cup honey
1 1/2 Tbsp vanilla extract
1 1/2 t. to 1 T. pumpkin pie spice mix, cinnamon, or whichever spices you like best
1/3 cup chopped walnuts, pecans, or both (or whichever nuts you prefer)
1/4 cup coconut
1/3 cup dried cranberries
1/3 cup golden raisins
Preheat oven to 350º.
Mix all ingredients, except dried fruit, together in a mixing bowl.
Spread mixture on a silicone baking mat or parchment paper on a cookie sheet.
Bake mixture for 15 minutes, stirring once in the middle of cooking.
Remove granola from the oven, and stir. Let cool for 2-3 minutes. Add fruit in and stir to combine. When granola is cool, move to an airtight container. Will keep for 2-3 weeks. Serve over yogurt, with milk, or on top of oatmeal.