This recipe for my healthy, homemade granola topping is completely customizable. Add extras to this recipe, or feel free to substitute or omit any of the ingredients listed to make it your own. Serve it on top of plain Greek yogurt with fresh/frozen berries or pour milk on it for a cold cereal-like treat.
- 3.5 c. old-fashioned oats
- 1 to 2 tbsp. ground cinnamon
- 1.5 c. sugar, divided in half
- 1/4 tsp. salt
- 1 stick salted butter (softened)
- 2 tbsp. honey
- 1 tsp. vanilla extract
- 1 c. chopped nuts (almonds, walnuts, ets.) *optional
- 1 c. dried fruit *optional
- Preheat oven to 300 degrees F and cover baking sheet with foil. *Hint: Use baking sheet with sides.
- Combine oats, cinnamon, 3/4 cup sugar (you can add more later), salt. Mix well. Set aside.
- Melt butter. Add honey, vanilla.
- Combine wet and dry ingredients. Mix until evenly coated. (Leave out nuts and fruit for now.)
- Spread mixture in to even layer on baking sheet.
- Bake at 300 for 10 minutes. You may need to raise or lower the heat by 25-50 degrees, depending on your oven.
- Stir in nuts and fruit after 10-20 minutes of baking.
- Continue baking until mixture is slightly toasted. It is helpful to check every 5-10 minutes to prevent overcooking.
- Allow mixture to cool completely.
- Store in airtight container with lid. *Hint: I line the inside of my Glad/Rubbermaid container with a couple of folded paper towels along the bottom and lower sides. I think it helps keep the moisture out of the nuts and oats. Mixture will safely keep for 2-3 weeks.