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Homemade Granola
By Nichole Kuechle



Did you grow up with the nutty and wholesome smell of granola in the oven? I didn't, but thanks to this recipe, my mom now makes her own as well!

4 cups rolled oats
½ cup olive oil
½ cup maple syrup
½ cup EACH sesame OR sunflower seeds AND pumpkin seeds
1 cup chopped walnuts, pecans or almonds
1/8 tsp EACH nutmeg AND cinnamon
Dried fruit: craisins, raisins or chopped, dried apricots

Pour oats, seeds and nuts into a square baking pan. Then drizzle the wet ingredients over the top, slowly rolling all together with wooden spoons. Bake at 275 degrees until golden brown. I check and stir every 20-30 minutes.
While cooling, I toss in the dried fruit. We store this on our counter top with a ¼ measuring spoon for a quick snack when needed. I typically double this batch and it lasts us about two weeks.

The thing to remember with homemade granola is that you can change up the measurements and ingredients as you like. For example, switch up the spices, nuts, seeds, or dried fruit to something different and the taste completely changes. What you want to maintain is the ratio of wet to dry, specifically of and for the olive oil, syrup and rolled oats. You can also switch out honey for maple syrup and get a nice crunch with a little sweet. Sometimes that makes all the difference in the world.

Easy to give as a gift, just store in a Mason Jar, tie with a bow and you have yourself a last minute hostess gift, thank you or holiday gift.

While cooling, I toss in the dried fruit. We store this on our counter top with a ¼ measuring spoon for a quick snack when needed. I typically double this batch and it lasts us about two weeks.



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About the Author

Nichole Kuechle, My Healthy Beginning
P.O. Box 195
Long Lake, MN 55356
612-418-3801

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