I’m a big fan of homemade granola and I usually make it on Saturday mornings. I bake up batches of it year ’round—in the cold weather seasons, I love how the aroma of the granola fills the kitchen, as well as how cozy the warmth from the oven feels as it bakes! And in the warm weather months, I usually get up extra early to make it so the granola bakes in the cool of the morning—before the sun and mid-day heat rise.
I love trying out new granola recipe ideas, and this particular granola has some bran cereal in it, which I hadn’t tried adding to granola before. I also added in some chia seeds, which are optional, but I do like the chia seeds in this! This is a good basic granola that tastes great with milk as a cereal or by itself as a crunchy snack…or use it to top yogurt or even ice cream!
Honey Bran Granola
HONEY BRAN GRANOLA by NancyC
Makes about 9 cups
- 4 cups old-fashioned oats
- 2 cups All-Bran® Original Cereal
- 1 cup coarsely-chopped walnuts or pecans
- 1 cup sweetened or unsweetened coconut flakes
- Optional: 1/2 cup chia seeds
- 1 1/2 Tablespoons packed brown sugar
- 2/3 cup honey
- 1/2 cup non-GMO Canola oil or light olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups dark or golden raisins (or substitute dried cranberries or blueberries)
Preheat oven to 325˚F. Line a 13×18″ rimmed baking sheet with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).
In large bowl, blend oats, bran cereal, chopped nuts, coconut flakes, chia seeds, and brown sugar; set aside.
In small bowl, combine honey with oil, blending well (heat honey before mixing with oil for about 20 to 30 seconds to make it more easy to stir). Then stir in the vanilla extract, cinnamon, ginger, and salt. Pour this mixture over the dry ingredients in the large bowl and mix all ingredients together well.
Spread this mixture onto the prepared baking sheet(s) and bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture (for even baking). Return to oven and bake an additional 10 minutes, until granola is golden.
Remove from oven and stir in the raisins (or other dried fruit). Let cool completely. Granola can be stored in an airtight container for 2 to 3 weeks.
NOTE: To store granola longer, you can freeze it for up to 3 months in an airtight container or freezer bag—just let it sit overnight on your kitchen counter to thaw before using. The raisins or dried fruit may be hard, even after being thawed, so if you know you’re going to want to freeze your granola, leave out the fruit until you’re ready to eat the granola, then mix it in.
Recipe from NancyC | nancy-c.com
Are you a granola-maker too? What is your favorite way to serve it?
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