Crunchy, toasty, sweet and a little salty, homemade granola is a delicious breakfast staple. Making granola from scratch will save you money, and is a smart way to rotate your pantry items. This is my base recipe, but change it up to fit your tastes and what you have on hand. If you don’t have millet, just don’t add it or substitute for something else you need to rotate. I used homemade apple syrup, sunflower seeds, millet, almonds, coconut and home dehydrated peach bits.
Unless you are going to keep this air tight, I would use dehydrated and not freeze dried fruit. Also, if your seeds and nuts are not pre-toasted, bake them in the granola mix, otherwise add after baking along with the dried fruit.
2 ½ cups of old-fashioned rolled oats
¾ cups raw nuts
1/4 raw sunflower seeds
¾ tsp ground cinnamon
1 TBSP millet
¼ cup shredded coconut
⅛ tsp salt
½ cup sweetener such as maple syrup, corn cob syrup or homemade fruit syrup
¼ cup coconut oil
½ tsp vanilla extract
½ cup dried fruit
Preheat oven to 275. Combine oats through extract and stir.
Put on sheet pan and bake about 30 minutes or until toasted well.
When done, let cool slightly and add fruit or toasted nuts or seeds if not added to baked mixture previously.