Homemade Granola

I have a confession to make: I love to snack. I could probably just snack all day and forgo traditional meals and mealtimes. However, since snacking is much-maligned and generally not accepted as a healthy relationship with food, I control my snacking as much as I can. And when I snack, I try to choose healthy alternatives. A couple years ago, I started making my own granola because I found that granola in the store was a) too expensive and b) didn't suit my tastebuds. I saw a chef on Food Network make granola one day, and it looked easy. So, with no recipe in hand, I set out to make my own granola.

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I start with a base of oatmeal, the quick-cook kind that comes in the cardboard, cylindrical container. I pour a couple cups of dry oatmeal into a large bowl and set it aside while I get together my "wet ingredients."

The "wet ingredients" are (in a small saucepan): 1/3 cup of water, a few tablespoons of honey, a couple tablespoons of brown sugar, some Craisins (because I am not a fan of raisins but love dried cranberries), a handful (or two) of nuts (I use walnuts or almonds), and a tablespoon of cinnamon. I let this come to a boil over very low heat, letting the sugar and honey reduce a bit. When I can smell the Craisins and cinnamon wafting from the pan, I add the whole thing to the oatmeal and mix to incorporate, making sure all of the oatmeal is wet by the saucepan's contents. This takes a minute or so of mixing.

Next, I spread the mixture out on a baking sheet (which I spray to keep everything from sticking) and place in a pre-heated 350-degree oven. Now, I prefer a chunky granola, so I try not to work the mixture too much when I put it on the pan. But if you prefer a loose granola, spread it out until it reaches the size and texture you like. Baking takes maybe twenty minutes; just keep an eye on it to be sure that the smaller pieces don't burn. I usually give it a stir about half-way through. You'll know it's done when the granola has started to turn light brown and has started to dry out. When I pull it out of the oven, I let it cool on the countertop for a while, before moving it to a bowl or storage bags.

What I like about this recipe is that I know what's gone into my granola, and I can add or subtract anything I like or do not like. And, ultimately, it's cheaper than buying bags or boxes of the stuff at the grocery store. So while I eat granola by the handful, you may just want to try this recipe with fork in hand. Though, really, that's not recommended.