One of my big life hacks, it seems, is “make a big batch of something and then eat it bit by bit!” Turns out you can do that with granola as well as soup. I make a batch on Sunday, and then it’s my work snack all week long.
3c rolled oats (Not instant. Instant bad.)
3T brown sugar
0.5t ground cinnamon
0.25t kosher salt
Mix these all together in a big bowl. Heat the oven to 300F.
0.25c olive oil
Whisk these ingredients together. I usually do it in a measuring cup, but a small bowl will work too. Pour into oat mixture and stir with a wooden spoon until everything is well mixed.
Spread it all on a cookie sheet. Cook for 15 minutes, pull it out and stir. Put back in the oven for 5-15 minutes, until it’s golden brown.
Cool the granola on the sheet for 15 minutes, stirring occasionally. The granola hardens as it cools; also, if you don’t stir it the liquified sugars will cement the granola to your pan. Stirring. It’s important.
1c total various assorted add-ins: peanuts, dried fruit, seeds, tree nuts, whatever
I usually use peanuts, pepitas, and dark chocolate chips. (One-third cup of each, totaling 1 cup.) Put them in a super big bowl. Once the granola is dried, put that in the bowl and mix until well-blended. Store in an air-tight container.