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Eco-eating: Homemade Granola

What could be greener than granola? Whip up your own batch: It’s planet-friendlier than the store-bought stuff -- and just as tasty! Fortunately, making homemade granola couldn’t be easier. Scrap the packaging, save some dollars and go green-ola with our recipe.

Maple-pecan and coconut-cashew are classic combinations, but don’t hesitate to get fancy with sesame seeds or a pinch of cayenne. This is your homemade granola -- customize as you see fit!

Homemade Granola

Preheat oven to 275 F.

In a bowl, combine rolled oats (barley and quinoa flakes are a nice variety) with nuts and seeds of your choosing.

In another bowl, combine oil or butter with a sweetener. (Think brown sugar, honey or maple syrup.)

Warm the bowl to melt butter and dissolve sugar. (Note: An oil-and-maple syrup combination won’t require heat.)

Pour the sweetener over oats and mix well, adding salt and/or spices to taste. Pour enough so your granola is saturated, with no pool of liquid at the bottom of the bowl.

Spread the mixture out onto parchment-lined pans in even, thin layers. Toast slowly at 275 F until dry.

Once cool, break the bunches apart and add dried fruits. Pack away into airtight containers and enjoy for weeks!

Sara Kramer is a chef and butcher in Brooklyn, N.Y., who attended NYU and the Natural Gourmet Institute. She believes we should all think more about where our food comes from. Her articles have previously appeared on Green Goes Simple.

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	<h2>Blog</h2>
<h1>Eco-eating: Homemade Granola</h1>
	<p>By Sara Kramer for <em><a href="http://www.greengoessimple.com">Green Goes Simple</a></em></p>
		<p>What could be greener than granola? Whip up your own batch: It’s planet-friendlier than the store-bought stuff -- and just as tasty! Fortunately, making homemade granola couldn’t be easier. Scrap the packaging, save some dollars and go green-ola with our recipe.</p>

<p>Maple-pecan and coconut-cashew are classic combinations, but don’t hesitate to get fancy with sesame seeds or a pinch of cayenne. This is your homemade granola -- customize as you see fit!</p>

<p><strong>Homemade Granola</strong></p>

<ol start="1" type="1">
<li>Preheat oven to 275 F.</li></ol><br />

<ol start="2" type="1">
<li>In a bowl, combine rolled oats (barley and quinoa flakes are a nice variety) with nuts and seeds of your choosing.</li></ol><br />

<ol start="3" type="1">
<li>In another bowl, combine oil or butter with a sweetener. (Think brown sugar, honey or maple syrup.)</li></ol><br />

<ol start="4" type="1">
<li>Warm the bowl to melt butter and dissolve sugar. (Note: An oil-and-maple syrup combination won’t require heat.)</li></ol><br />

<ol start="5" type="1">
<li>Pour the sweetener over oats and mix well, adding salt and/or spices to taste. Pour enough so your granola is saturated, with no pool of liquid at the bottom of the bowl.</li></ol><br />

<ol start="6" type="1">
<li>Spread the mixture out onto parchment-lined pans in even, thin layers. Toast slowly at 275 F until dry.</li><br /><li>Once cool, break the bunches apart and add dried
fruits. Pack away into airtight containers and enjoy for weeks!</li></ol>
				<p><em><strong>Sara Kramer</strong> <em>is a chef and butcher in Brooklyn, N.Y., who attended NYU and the Natural Gourmet Institute. She believes we should all think more about where our food comes from. Her articles have previously appeared on <a href="http://www.greengoessimple.com">Green Goes Simple</a>.</em></em></p>
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