Granola: what a simple, yet delicious food! There are so many tasty store-bought options available, but nothing beats homemade granola. So today we’re sharing a great recipe with you from the California Walnut Commission. Full of wholesome ingredients like omega-3-rich walnuts, whole grain oats, and heart-healthy canola oil, this is a basic recipe you can easily tweak to your liking. Toss in some dried fruit, sprinkle in flax or chia seeds, and/or experiment with different spices for endless flavor possibilities! (This is also a perfect, inexpensive gift for the holidays! Simply package your granola in festive containers that you can share with friends and family.) Just remember to keep your portion size small. Granola is nutrient-dense but it’s also pretty calorie-dense, so limit your serving size to somewhere around ¼ cup. There are so many different ways to enjoy your Crunchy Nut Granola:
- Serve with cold or warm skim milk
- Make a fruit and yogurt parfait (Check out this great video demonstration of the recipe!)
- Sprinkle on top of oatmeal or frozen yogurt
- Use as a topping for baked apples or grilled bananas
- Toss some into your favorite trail mix
Crunchy Nut Granola
3 cups old-fashioned oats
1 ½ cup chopped walnuts
1/3 cup brown sugar
3 Tbsp. canola oil
3 Tbsp. honey
1 ½ tsp. McCormick® Ground Cinnamon
¼ cup shredded sweetened coconut
- Preheat oven to 350°F.
- Spread oats and walnuts on a baking sheet that has a low rim, or use a roasting pan. Bake 8-10 minutes, stirring after 5 minutes, until the walnuts and oats smell toasted and start to brown.
- While oats and walnuts are toasting, combine brown sugar, oil, honey and cinnamon in a large bowl.
- Pour hot oats and walnuts from the pan into the sugar mixture. Add coconut. Stir all the ingredients together until evenly coated with the sugar. Mixture will look dry.
- Line the baking pan with a piece of aluminum foil so it extends over the ends of the pan. Spray foil with cooking spray. Spread oat-walnut mixture onto foil. Bake 5 minutes. Remove from oven and stir. Bake additional 5 minutes until toasted and golden brown. Remove from oven and stir again. Cool completely on pan. Break crunch into chunks. Lift edges of foil and pour crunch into an airtight container or plastic bag.
TIP: Measure the honey with the same spoon you used to measure the oil – this will help the honey slip right off the spoon!