Why buy granola when you can whip up a batch of homemade granola in minutes? It’s a much more affordable way to enjoy the sweet and crunchy treat, plus you’ll know what ingredients are in it. None of that artificial yucky-ness. I’ve said it before, but as much as I love a good sit down breakfast, it rarely happens. Breakfast on the go seems to be more common in the world of The Preppy Hostess and it’s probably like that in your world too. I topped organic strawberry yogurt with fresh strawberries and kiwis with a healthy portion of Honey Nut Granola. It’s sweet, refreshing and quick for those crazy, hectic mornings.
This recipe makes a pretty large batch of granola, which I like because I tend to eat a lot of it. I store it in plastic containers in the freezer to keep it’s freshness. Then, whenever I finish a container there is always another one waiting for me. Top your yogurt, add a little crunch to oatmeal, extra sweetness to ice cream or just eat it plain, the possibilities are endless! I can’t seem to get enough of this crunchy topping, in fact, I’m snacking on some now!
4 cups rolled oats
1 cup sliced almonds
1 cup sunflower seeds
1/3 cup canola oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 tablespoon ground cinnamon
- Preheat oven to 300 degrees F.
- In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
- Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.