home made granola - yum!

The first request for a past recipe is in and it is for home made granola. This is a recipe I have played around with time and again, and I have found that each time I make it is just a little different than the last time, even with the same ingredients. It could be that granola is tricky. Or it could just be me. It's probably me. Anyways, this is how my family likes it. Yours will have different tastes, so you will probably need to conduct a few experiments of your own to figure out the right combination of add ins to suit your tastes. But hopefully you'll have fun eating the trials!

home made granola

3 cups old fashioned rolled oats. (not instant. I use steel cut but any type will work)
1/2 cup slivered almonds. (most people prefer more nuts, so you might want to increase the amount used.)
1/2 tablespoon wheat germ (optional. I use it because why pass up an easy way to sneak it in without the family knowing what you're up to?)
1/2 tablespoon ground cinnamon. (or any other spice you would like)
1/4 teaspoon salt
2 tablespoons oil (canola, sunflower, whatever you have should work)
1/2 to 3/4 cup pure maple syrup. (dark works the best, I think)
1 cup dried fruits (raisins, apricots, cherries, cranberries- you really can't go wrong here.)

Make sure your rack is in the middle of the oven and preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. You can butter the cookie sheet instead, but I have found that this makes the granola harder to work with.

In a bowl combine the rolled oats, nuts, wheat germ, spices, and salt. In a smaller bowl stir together the maple syrup and oil. Pour over the dry mixture and mix with your hands until everything is coated well. Spread mixture onto your cookie sheet and bake for approximately 30 to 45 minutes, stirring occasionally to assure that the entire mixture browns evenly. Keep in mind that the darker brown the granola gets the crunchier it will be. If you prefer a less crunchy granola, as I do, then reduce your baking time and watch your mixture closely!

When you remove the pan from the oven the granola may still be sticky- don't freak out. This does not mean you didn't cook it long enough. (believe me, I learned this the hard way.) Your granola will dry out a little as it cools. Go ahead and break up any large pieces with a wooden spoon before it cools too much. Once it has cooled completely you can add in the dried fruits.

Store your granola in a airtight container. I have tried storing it both in the refrigerator and in the pantry, and I have found no difference in the taste. If you are one of those people who feel that everything needs to be refrigerated then by all means have at it!