Homemade Granola - Perfect for Breakfast, Recess or After School

This looks like a whole lot of granola, but you'd be surprised how quickly we go through this pan.  I cut it into bars for the kids to eat at school (wrapped in foil), sprinkle it on top of yogurt for afternoon munching and serve it with milk in the morning for breakfast.  When I'm feeling peckish during dinner prep, I will often just put some in a little bowl and pick at it.  I thought that the kids wouldn't be able to distinguish it from supermarket granola, but they actually request it frequently!

Homemade Granola
largely inspired by Ina Garten's recipe

Ingredients

• 2 cups old-fashioned oatmeal
• 2 cups sliced almonds
• 1/2 cup toasted wheat germ (or raw wheat germ toasted in a frying pan)
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup chopped dried fruit (cranberries or blueberries are great)
• couple of handfuls of chocolate covered seeds or chocolate chips

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal and almonds together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.  If you are using raw wheat germ, you may want to toast the wheat germ at this time.  Spread it out onto a nonstick frying pan and toast it on medium-high heat, gently swirling the pan occasionally for a few minutes until the wheat germ seems darker.  

Put the browned oatmeal and almonds into a large mixing bowl and stir in the wheat germ.  

Reduce the oven temperature to 300 degrees F. 

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Wet your fingers and press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares or bars. Serve at room temperature.  Store in an airtight container in the refrigerator.