Listening to the radio last summer on the 40th anniversary of Woodstock,  I heard that Wavy Gravy, a sort of psychedelic clown, introduced granola to those stoned, hungry, and no doubt smelly masses.  Although some kind of proto-grapenuts version called “granula” dates back to the 1860s, Wavy Gravy’s fruity/nutty/oat-y “breakfast in bed for 400,000” seems to be the style that really caught on, forever establishing the link between hippies and granola.

While I would never self-identify as a hippie, I gratefully acknowledge Gravy’s contribution to the breakfast pantheon, and indeed start most mornings with a bowl of yogurt, honey, and fruit, topped with homemade granola.

I started making my own granola when I realized that the one I was buying was hideously expensive.  With such simple components, I figured it couldn’t possibly be that hard to make, and it isn’t.  I started experimenting, basing my ingredients on the brand I liked most, and at this point have refined it to a pretty consistent recipe.   I like to make it with less oil than typical granolas and without processed sugars, and I vary the nuts and fruits depending on what I have on hand.  I also make it in sizable batches so that it lasts 2-3 weeks.

Granola - makes a lot!

6 cups rolled oats
1 cup wheat germ
1 cup ground flax seed
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1 cup pepitas (raw, hulled pumpkin seeds) or other seeds
1 cup nuts
1/2 cup pure maple syrup (grade B is best)
1/2 cup water (plus additional if needed)
2 tbsp honey
2 tbsp neutral flavored oil (such as canola)
1-3 cups dried fruits
canola or vegetable oil spray (optional)

Preheat oven to 325.

Combine oats, wheat germ, and flax in a large bowl.

Add salt, and spices.  The spices can be varied depending on personal taste.  I also grind whole cloves with a mortar and pestle for more potent flavor.

Add seeds, if using.  I like pumpkin seeds best, but other varieties (such as sunflower) work, too.

Coarsely chop nuts, or leave whole if desired.  Again, just about any kind of nuts, chopped or not, can be used. Add to dry ingredients, and mix well until spices, seeds, and nuts are evenly incorporated. 

In a small bowl, combine liquid ingredients and whisk until emulsified.  I used cream-style honey here, but the liquid kind works just as well.  Water that is a little on the warm side helps to dissolve the honey more easily. I also used Grade A maple syrup because that’s what I had this time, but I prefer Grade B — it has a stronger maple flavor. 

Pour liquid ingredients over dry, and toss to coat evenly (hands work well for this).  If the mix seems dry at this point, add a bit more water as needed.  It doesn’t need to be really wet, just evenly dampened with the liquid.  For granola that is “clumpy,” add more water or oil to the mixture and squeeze small handfuls together.  Note that this will take longer to bake, however.

Line a four-sided baking sheet (also called a jelly roll pan) with a sheet of parchment.  Using your hands, spread a thin layer of granola on the parchment, and spray with a light coat of vegetable or canola oil.  Bake for 20 - 35 minutes, stirring once or twice, until granola is light golden brown and crispy. (Time will depend on how much granola is in the pan as well as personal preference)

When granola is light golden brown, add some of the dried fruits by simply tossing them into the pan and stirring a bit.  This is optional, as some folks don’t like fruit in their granola (boys, mostly).  Also, pretty much any type of dried fruit can work here, as long as it is reasonably soft.  I mostly use cranberries, blueberries, and this mix that TJ’s is now making that includes dried berries and pomegranate seeds.  After adding the fruit, bake another 3-5 minutes, until golden and crunchy (Alternately, the fruit can be added after baking).

Remove granola from oven and cool on a cooling rack.  Repeat until all granola is baked.  When cool, granola can be transferred to an airtight container and will keep at least 2 weeks at room temperature. 

Super simple, delicious, and way cheaper and healthier than the commercial stuff!