I adapted my previously posted granola recipe with some of the ingredients from Kashi’s GoLean Crunch cereal, the honey almond flax version. It’s not as crispy or salty or sweet on purpose but it is just as addictive.
If you’ve never made your own granola, you should try it. I bet you’ll never buy granola again. It’s fairly easy to make. I mix all of the ingredients together while the oven is preheating, wash the dishes during the first part of baking, and then relax for the second part. Or write a blog entry. Whichever.
I don’t think that granola needs salt at all but I am very averse to sweet and salty things. I make this recipe or a variation of it regularly, I’ve never added a lick of salt, and I still think that it is way, way better than any granola I’ve bought. But I’m generally been pretty underwhelmed with store-bough granola. The non-crunchy kind gets very soggy, even in yogurt, while the crunchy kind is too crunchy. This has the perfect amount of crunchiness. It won’t get soggy in your yogurt but it also won’t cut up your gums. If you don’t like it crunchy or if you want to make it vegan, skip the egg whites and choose the olive oil over the butter.