Delicious homemade granola that couldn’t be easier to make.
I’ve got some granola for you guys today. It’s nothing fancy. No crazy ingredients. No trip to Whole Foods required. Just basic, simple, spiced granola with some nuts and raisins. Which probably doesn’t seem like something to get all that excited about. In fact, it may even seem as though, if you are the type of person that does get excited about something like a batch of homemade granola, you should really keep that excitement to yourself because that’s a super lame thing to get excited about.
And you’re probably right. It probably is a little bit lame. But as a mother of two I am definitely no stranger to being lame and embarrassing and on the list of embarrassing things I do on a daily basis, a little granola giddiness barely even registers. So, while I’m not exactly proud of the fact that I found myself sitting on the couch, in the middle of the night with a bowl full of this stuff, rubbing my hands together and dubiously grinning like a Bond villain watching his plan come to together, I’m probably not as ashamed of it as I should be.
Anyways, no matter how many other recipes I try I always come back to this one. It’s quick and easy, which are two of my favorite cooking words. Honestly, I’ve never tried a granola recipe that was terribly difficult to make but this is easy even for granola, mostly because there’s no stirring required during the baking process. But, even better than being quick and easy, it’s really, really good. It has just enough spice and sweetness to keep it interesting and the shorter cooking time leads to a chunky granola that is crunchy and delicate at the same time.
For the raisins, you can either stir them into the the baked and cooled granola or re-hydrate them in a little hot water and then bake them along with the rest of the ingredients. I like to pre-soak the raisins and mix them in prior to baking for a couple of reasons. First of all, I like my granola as chunky as possible and sometimes, when they’re mixed in afterward, it can break up the chunks a little bit. Secondly, when the raisins are part of the chunks it helps to keep them evenly distributed so that by the time you get to the bottom of the batch it’s not 80% raisins, 20% oats. Pre-soaking just helps to keep them from drying out while they’re baking.