It’s 3:00. You’ve got a raging snack attack. What do you do? Are you scrounging through your purse looking for change? Instead of handing your hard earned quarters over to a vending machine, why not bring a snack pack and keep it stashed in your desk for just such an emergency? It’s a lot better for your wallet and a lot better for your waistline.

Homemade granola is one of my favorite snacks. Here’s a recipe from our very own DIY queen Elizabeth. The great thing about granola is you can switch up the ingredients to give yourself a little variety. It’s also a quick breakfast option for a gal on the go.

Elizabeth’s Snack Attack Granola
4 Cups old-fashioned rolled oats (not quick cooking)
1/4 cup raw pumpkin seeds
3/4 Cup raw unsalted sunflower seeds
1 cup coarsely chopped unblanched almonds
1/2 cup wheat germ
1/2 cup your favorite protein power
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp pure vanilla extract
3/4 cup Safflower oil
1/2 cup maple syrup
1/2 cup honey or malt syrup (available in health food stores)
1/2 cup finely chopped dried figs
1/2 cup dried apricots, finely chopped
1/2 cup golden raisins
1/2 cup black raisins

1. Preheat oven to 350 degrees. Stir together the oats, seeds, almonds, wheat germ, dry milk, cinnamon, nutmeg, cloves, and vanilla. Set Aside.

2. In a small saucepan over medium heat, stir together the oil, maple syrup, and honey. Pour over the oat mixture and toss with your hands or a wooden spoon until all the ingredients are moistened.

3. Spread on a cookie sheet and bake for 30 min stirring once.

4. The edges tend to turn brown first so stir carefully. When lightly browned remove from the oven and cool to room temperature. Loosen from the pan in chunks and add the dried fruits. Seal in airtight container.

5. Store dried fruit separately and add before eating. (The dried fruit can soften the granola, causing it to lose its crunch.)

What other granola combos do you like? Be sure to leave us a comment and share your snack pack tips.