This is a no-frills version of granola that is ready for personalization. The recipe calls for vanilla extract, but depending on the composition of the final product, almond or coconut extract might be better. Raw nuts or seeds, or spices such as cinnamon can be mixed in before baking. Roasted nuts or seeds, dried fruits, or shredded coconut can be mixed in after baking. Chocolate chips can be added after the granola cools. Most often though, I use the simple version of the recipe and some fresh berries to top plain yogurt for a really excellent breakfast.
3 c. rolled oats
1/3 c. oil
1/3 c. honey (agave nectar or maple syrup can be substituted)
1/2 tsp. vanilla extract
1/4 tsp. salt
1. Preheat oven to 350 degrees F. Add all ingredients to a bowl and mix thoroughly.
2. Empty bowl onto an oiled (or parchment or silpat lined), rimmed baking tray and distribute the oats evenly.
3. Bake about 20-22 minutes, stirring once, or until oats turn a light golden color.
4. Remove from the oven and allow to cool completely, undisturbed. The granola will look rather pale and seem damp when first removed from the oven, but will continue to darken slightly and crisp considerably as it cools. The granola will also clump a bit as it cools, forming chunks of varying sizes when scraped from the baking tray.
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