It's worth the little bit of effort it takes to make homemade granola.
Some people make their own granola to have more control over the ingredients, including added fat and sugar. Others make it to add their favorite flavors.
A Tulsa World reader called this morning wondering about a recipe we ran last year for granola. She said it was the perfect blend of nuts, sunflower seeds, oats and seasonings. The molasses and maple syrup makes it sweet.
Here's that recipe.
SUNDANCE GRANOLA
Makes 7 cups
2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups raisins
1. Preheat the oven to 275 degrees. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon.
2. In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
3. Spread the granola on a large rimmed baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted. Let the granola cool, then stir in the raisins.
Make Ahead: Once thoroughly cooled, the granola can be stored in an airtight container for up to one month.
320 calories, 13.6 grams fat, 1.3 grams saturated fat, 45 grams carbohydrates for each 1/2 cup serving
