Classic Granola

If you're like me you love Granola.  You look at it at the store and love to hold the bag in your hands.  Okay, maybe that's just me?  But you can't get yourself to pay the ridiculous price that granola is so you put it back on the shelf.  Thank goodness making it at home is not only an option but the best option!  I love everything about homemade granola.  Not just the price, but how personal you can make it.  Not to mention - how easy it is.

This granola is simply wonderful in so many ways.  It's yummy.  There's no oil in it.  Excellent.  The cost is unbeatable.  And you can put as many add-in's as you'd like or leave it as plain as your tastebuds would prefer.  The possibilities are endless.  We love to eat it in our yogurt, with milk or just by itself.  It really is so versatile you may never want to go back to anything else.

In the oven...

Cooling... 

After my preferred add-in's...
(Just click on this picture to get a close up of those little seeded beauties.)

Classic Granola
Yield: About 6 cups

Ingredients
4 cups old fashioned oats (not quick oats)
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons water
1 1/4 teaspoons ground cinnamon
1 pinch nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Any add-in's you would like: nuts, seeds, fruits, heck go crazy and add in chocolate chips!

Directions
1. Preheat oven to 300 degrees.  Line a baking sheet with wax paper.
2. In a large mixing bowl combine oats and any nuts you may be adding.  Set aside.
3. In a medium saucepan, combine brown sugar, honey, water, cinnamon, nutmeg and salt.  Bring mixture to a boil stirring frequently.  Once mixture reaches a boil allow to boil for 1 minute while stirring constantly.  Remove from heat and stir in vanilla and baking soda and stir until mixture is foamy, about 10 seconds.  Carefully pour hot mixture over oats and nuts (if using) and toss to evenly coat.  Spread mixture evenly onto baking sheet.
4. Bake in preheated oven for 35 minutes.  You want to take it out right when it turns golden brown because granola can burn quickly so watch it closely towards the end. You may need to bake it up to 40 minutes if your oven isn't as hot.
5. Remove from oven and allow to cool completely before adding all the seeds and fruit you would like.  Granola won't be crisp until it has cooled.  Store in an airtight container up to 2 weeks.

*I used 1 tablespoon flax seeds, 3/4 tablespoon chia seeds and 1/2 cup Craisins infused with blueberry juice.  Very delicious.  My kids don't love nuts in their granola so I sneak in the extra nutrition with these marvelous little seeds.

Source: CookingClassy.com