J.W.
Start with any basic recipe and then experiment. I make my own granola every week (it's my breakfast every day, eating some right now, yum!) and the great thing about making your own is that it can be exactly as you like it. Really like almonds? Add almonds! Like yours sweeter? More honey! Dryer? Less oil! Like big chunks and "clusters"? More honey and oil. Like it more evenly textured? Less honey and oil. Here's the basic recipe I started with, and then the recipe as I make it now.
1/2 c. canola oil
1/2 c. honey
1/2 tsp vanilla
Heat in a glass measuring cup in the microwave for 1 minute. Whisk to combine.
4 c. rolled oats (old-fashioned, *not* quick cooking)
1 c. wheat germ
1 c. sliced almonds
1 c. sunflower seeds
1/2 c. wheat bran
1 c. ground roasted soybeans
Mix dry ingredients well, then add honey/oil mixture and mix until well-combined. Spread on a cookie sheet with a good lip (a jelly roll pan works well) and cook in a preheated 325 oven for about 30 minutes, stirring at 10 minutes, at 20 minutes, and at 25 minutes. Allow to cool thoroughly, store in an airtight container.
Ingredients as I make it now (follow the same procedure.)
1 c. honey
3/4 c. oil
1 T vanilla
5 c. oats
1 c. wheat germ
1/2 c wheat bran
1/3 c. ground flax seeds
1/2 c. salted roasted pepitas (hulled pumpkin seeds, from Trader Joe's)
1/2 c. salted roasted sunflower seeds
1/4 c. sweetened flake coconut
1-1/2 T sesame seeds
You can add any nuts or grains or dried fruits that you enjoy (wait to add dried fruits until after cooked and cool.) Just know that any ingredients that you add or remove will alter the consistency. It's always tasty, but it definitely took me some experimenting until it was exactly what I love. Another hint: I make it at night right before I go to bed, then let it cool all night, and put it away (and eat some!) in the morning.
