HomeMade Granola

I am sure I have mentioned somewhere that I am lazy. I hate going out "last minute" to get ingredients if I can avoid it. This has led to some cooking disasters (no, olive oil can NOT be substituted for vegetable oil in a cake mix) but some good "aha" moments (melted butter instead of said vegetable oil makes a decadent cake mix cake).

This granola recipe was the result of whatever I happened to have in the pantry today.

I have been toying with the idea of home-made granola for a few reasons: I have a canister of Quick-Cook Rolled Oats that I never use (I tried, but I hate hot slimy oatmeal, sorry), and I don't like the fat/sugar content of most packaged granola. All of the granola recipes I looked at called for oats, but specified "not the quick-cook" ...I kind of wondered why*...and 3 tablespoons to 1 cup (!!!!) of canola oil... I went for the lesser amount. (*I used "quick cook" and it was fine) Also I am trying to cool it with my sugar consumption (more on my sugar detox here), so I used Splenda and some honey to sweeten it up a little.

granola before putting in the oven to bake

here it is after taking out of oven and mixing in cranberries...yummy!

Here is the result and it is very tasty. You can change it up almost anyway you like, using Agave syrup, brown sugar, honey, or even maple syrup for the sweetener instead of the Splenda would probably work great.

Ann's Pantry Sugar-Free Granola Recipe:

3 cups rolled oats*

3/4 cup nuts (whatever you have; I used cashews)

1/2 cup raw sunflower seeds

1/2 tablespoon ground cinnamon

1/4 teaspoon salt

2 tablespoons canola oil

3 packets of Splenda

1 tablespoon honey

1/2 cup dried fruits..I used dried cranberries 'cause that's what I had (optional)

Preheat oven to 325 degrees F and place rack in the center of the oven. Line baking sheet with foil and spray lightly with Pam. In a large bowl combine all the ingredients except dried fruit; use your hands its easier.

Spread onto the sheet and bake for about 10 minutes, then toss it so the mixture browns evenly. Bake another 10-15 minutes, or until it is golden. Break up large clumps of granola while the mixture is still warm. Cool completely. Now add the fruit. (You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools.)  Store in an airtight container or plastic bag. It will keep for about 2 weeks.

Makes about 5 cups.