Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Home-made Granola

My family goes through a lot of Granola, more so than any other “cereal” product. Home made granola is easy and tasty, and of course and excellent topping for ice cream!

We’ve added quinoa in the past, which is delicious toasted in granola, but we didn’t have any this time.

This simple granola recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone. I make 2 to 3 recipes worth, but it comes out fine in any quantity.


6 cups flaked or rolled grains – I use oats
~2 cups seeds and chopped nuts – I use a mixture of pumpkin seeds, sunflower seeds and chopped walnuts
1 teaspoon ground nutmeg – I grate it by hand, but pre-ground nutmeg is fine too
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup safflower, grapeseed or canola oil – I use grapeseed oil
3/4 cup honey, golden syrup or maple syrup – I use honey
1 cup raisins, cranberries, craisins or other chopped dried fruit

Preheat the oven to 300 F (175 C).

In a large bowl, mix the grains, seeds, nuts, nutmeg, cinnamon and salt. Assess the nut/grain mixture and add more of either one if necessary (according to your taste).

In a separate bowl, mix the oil and sweetener well. Add to the grain mixture and stir to coat thoroughly.

Spread the mixture on two baking sheets (or more, if needed) and bake until golden, turning and stirring every 10 minutes so that it browns evenly. It will stay crispier if you spread it evenly and don’t layer up too much in one pan.

The granola is done when dark golden brown and fairly crispy, 30-45 minutes (or more, depending on your oven and how toasty you like your granola). It will lose some of its stickiness and become crunchy as it cools. I don’t mind if it gets a little burned, but it will be sticky and softer if under-baked.

Take the pans out of the oven and put them on a cooling rack. Add the raisins/chopped dried fruit and let the granola cool, mixing the fruit in as the granola becomes crunchy.

Store in a tightly covered jar or other tight-fitting container.

About Natan Skop

Natan is a founding member of Theater in the Rough, a group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also studies theater and works as a freelance web developer. (Photo by Yitz Woolf)

One comment on “Home-made Granola

  1. Ira Skop
    October 22, 2014

    Some quality notes from today’s batch. I always do a full rotation at every check-point: front-to-back, side-to-side, top-to-bottom – like rotating your car tires (however, I cheated and went for every 12 minutes instead of 10). When stirring/redistributing, I pushed the edges to the center to create a consolidated pile, and then re-spread to the edges.

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This entry was posted on January 6, 2012 by in Breakfast and tagged , , , , .

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