This November, we’re going to show you how you can achieve great taste with fall’s favorite tart fruit: cranberries. This content was created in partnership with Food52.
There's something about the smell of granola toasting in the oven -- it's like a combination of all your favorite baked goods at once. Making it at home also allows you to have complete control over all the elements: sweetness, flavors, textures, and ingredients. Best of all, homemade granola means that you can enjoy a homemade breakfast even when you're short on time.
A little effort goes a long way with granola -- take the time to whip up one batch, and it’ll quickly become your go-to breakfast and snack (until it runs out). It’ll even step in for wine as a thoughtful hostess gift. Make it a Sunday night routine, and you’ll never look back.
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Photo by James Ransom
The beauty of this staple is that there are limitless combinations you can try. Once you learn the blueprint, you can adjust everything from the type of sweetener (agave, molasses, or honey) to the mix-ins (coconut flakes, walnuts, or sesame seeds).
To make sure that everything goes smoothly when you make granola at home, you have to have the right equipment first: A big bowl for mixing and a pan with raised sides so you don't lose ingredients onto the floor or into the oven. We also like to stir our granola a few times while it bakes so that everything toasts evenly (because burnt granola is a very sad thing). Remember to store it in an airtight container -- it will keep for about a month, but ours never lasts that long.
This recipe is our standby for granola- it uses olive oil and maple syrup to bind the oats, and a combination of walnuts, unsweetened coconut, and cranberries to round it out. Check out the video below, and read on to see how to make it in your own kitchen.