(makes 15 servings)

4 cups regular rolled oats
½ cup chopped hazelnuts
½ cup chopped walnuts
½ cup packed brown sugar
¼ cup cooking oil
¼ cup honey
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla
1 cup raisins

Preheat oven to 300°F. In a 15×10×1-inch baking pan, combine oats, hazelnuts, and walnuts; set aside. In a 1- to 1½ quart saucepan combine brown sugar, oil, honey, salt, and cinnamon. Heat over medium heat until mixture is combined and smooth; stir in vanilla. Pour sugar mixture over oats mixture, stirring until well coated.

Bake in the preheated oven for 35 to 40 minutes or until mixture is golden brown, stirring carefully every 10 minutes. Stir in raisins. Spread granola onto buttered foil; cool completely.

Store granola in an airtight container (I chose my Tupperware Ice Prism Bowl) for up to 1 week or freeze for up to 3 months.

Back to “Saturday Morning Granola”