I’ve picked up many recipes and food tips from roommates over the years. Marla taught me that you can freeze soup, Magalie showed me how to make crepes, and Amishi enlightened me that pizza crust doesn’t have to come from the store.

But one of the most lasting additions to my kitchen routine is homemade granola, and credit for that goes to Jainey. I had never seen granola made before I watched her make it, almost every week. This recipe is an adaptation of hers.

I go through granola-making ebbs and flows, but when I get in a good rhythm, I make about a batch a week. It replaces cereal and becomes my primary snack food, eaten with plain Greek yogurt and honey. Jainey would even turn it into dessert by adding chocolate chips. Adapt and enjoy!

Mix these in a large bowl:

  • 1/2 cup honey
  • 1 small glug vanilla
  • generous pile of cinnamon (the recipe said a tablespoon, but I don’t measure it anymore…)
  • 1/3 cup of canola oil and/or applesauce (I use about half and half, Jainey uses all oil. All applesauce doesn’t work as well.)

Add all these all at once, then mix until well-coated:

  • 4 cups rolled oats
  • 3 cups nuts and seeds (I usually use walnuts, pecans, cashews, almonds and pepitas. You can also use shredded coconut.)

Spread the granola evenly on two large baking sheets. Bake at 300. Take it out after 11 minutes to stir/flip it, and rotate the two baking sheets, too. Bake it for another 11-13 minutes, until it’s golden.

When the granola comes out, it’ll still be soft and moist, but it will harden as it cools. Let it cool on the pan, and don’t be shy taking it off — it’ll stick a little. (For some reason, it comes off easier if you put some applesauce in the mix than if you use only oil.) Store in an airtight container.

If you like raisins, add them when you’re ready to eat the granola, not before baking. Baking the raisins makes them turn hard and chewy.