I’m not going to lie, this granola won’t knock your socks off. It’s not very sweet, nor does it use esoteric ingredients in creative ways. Think of it more as the classic black tank top in your wardrobe: you can build endless outfits with it. Try different add-ins, vary the spices, or add different grains. It’s a klutz-proof recipe; make it your own.
This recipe is the product of a year of frequent granola-making by myself and my roommate. The banana (her suggestion) sounds weird, but works, I swear. I eat it with fresh fruit and milk nearly every morning, but it would also be lovely sprinkled over ice cream or served atop yogurt.
3 cups oats (rolled is preferable, but any kind works)
2/3 cup wheat bran
2/3 cup oat bran
2 cups chopped raw nuts (I use a mix of walnuts and almonds)
1.5 tablespoons cinnamon
1.5 tablespoons ginger
2/3 cup oil (sunflower or olive is preferable)
1 tablespoon vanilla extract
2 tablespoons molasses (or sugar)
1 very ripe banana, mashed
Dried fruit (cranberries, apricots, raisins, etc)
Sunflower and/or flax seeds
Preheat your oven to 300 degrees. Combine all of the dry ingredients in a large bowl and mix until thoroughly combined. Heat the oil in a small saucepan over medium-low heat and add the vanilla and molasses, stirring until they are combined. Remove the mixture from the heat and add the mashed banana, stirring until combined. Pour the wet mixture over the dry mixture and stir until the dry ingredients are completely coated. Spread the granola in a medium-thin layer in a large cookie sheet and bake for 30 minutes or until golden, stirring and rotating the cookie sheet every 10 minutes. Enjoy!