Sep 122015

Granola Bowl

This is the most basic, cheapest granola I know of. Most recipes for granola call for honey, pricey grains like rolled quinoa or wheat germ, which used to be cheap, but now costs quite a bit.  Then they add sliced almonds, chopped hazlenuts, dried blueberries and plenty of other things that I could never afford. I’m sure that stuff tastes good, but if I can’t afford to make it, then it doesn’t do me any good, no matter how tasty it is. I like this recipe because it sticks to the basics and produces a superior product. It’s good enough that you could give a quart-jar of it as a gift to a loved one. Put a bow on top and you’re good to go.

The gluten-free, dairy-free version of this recipe can be found here.

Brown Sugar Granola


  • 1/2 cup margarine (1 stick)
  • 1 cup brown sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 4 cups rolled oats or dry oatmeal
  • 1/2 teaspoon cinnamon


In a 4-quart saucepan melt the margarine, brown sugar and water. Stir it up and allow it to simmer for 2 or 3 minutes, or until the sugar mostly melts. Add the salt, oats and cinnamon. Remove the pot from the heat and stir until the oats are evenly coated.

Transfer the coated oats to a large cookie sheet. Bake at 300° for 25 to 30 minutes. Stir the granola every now and then so the edges don’t burn.

Remove the pan from the oven and allow the granola to cool completely. Transfer to a resealable container or a large zipper bag. Serve for breakfast with yogurt or milk. You may add raisins or sliced bananas or chopped apples to your granola when you eat it.

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