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Homemade Granola

Martha Stewart Living, October 1998

The problem with store-bought granola is that it always seems to skimp on one ingredient or another -- the one that happens to be your favorite, of course. When you make it yourself, you can adjust the proportions to your liking. Add more dried fruit for sweetness and texture, nuts for richness, even a little vanilla or apple cider for flavor. A good basic recipe might include any or all of the following: toasted coconut, figs, dried cranberries, wheat germ, pumpkin seeds, almonds, and rolled oats.

Try our Homemade Granola and Low-Fat Granola recipes.

Comments (1)

  • bitchnkitchen 28 Mar, 2010

    I have to change my review. The first time I made this it was out of this world amazing and I used some honey I bought at the one of a kind show in Toronto. The second time I made it I used a different type of honey [excellent quality non pasteurized etc] and it was just ok. I made it a third time using the same honey I used the first time and again it was excellent. I am shocked how much difference it makes what type of honey you use.