Christina Clark 30 min. 15 min.

My family eats a LOT of oatmeal because it’s cheap and healthy. But sometimes my kids just can’t take it anymore! Today was one of those days. However, I have this handicap called I can’t cook very well in the morning. Actually, I can’t do anything very well in the morning, but that’s another story. I CAN, however, make this granola! And the great thing is, since it’s still made of oats, it’s still dirt cheap! It just looks and tastes more exciting.

It does take more time than oatmeal, especially when both of my little “helpers” want to take turns stirring between every step. But they both found the time invested well worth it! I hope you do too.

This granola has less sugar and less oil than most granolas, which often have a huge amount of both. Feel free to add or substitute raisins, coconut, or whatever makes you happy. 🙂

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3 1/2 cups old-fashioned oats
1/2 cup chopped nuts (I used 1/4 cup walnuts and 1/4 cup almonds)
1/4 teaspoon salt
2 Tbsp olive oil
1/3 cup honey, softened if needed
1/2 teaspoon maple extract (optional)
1/4 teaspoon vanilla extract
1/4 tsp cinnamon

Preheat the oven to 325 degrees. Measure the oats into a large bowl. Chop the nuts. If you are using raw nuts, add them to the oats. If using toasted nuts, reserve them to add in after the granola has baked. Add in all the remaining ingredients. (A trick for measuring honey is to lightly coat the measuring cup with cooking spray before pouring the honey in to avoid sticking.) Spray a rimmed baking sheet or brush it lightly with olive oil. Stir mixture well and  spread on the baking sheet. Bake for 10 minutes, stir the oats and rotate baking sheet, then bake 10 more minutes or until golden. Don’t forget to add in your toasted nuts if you that is what you are using.



*I generally prefer my cereals unsweetened. If you are used to eating sweetened cereals, you may want to increase the honey.

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