My recipe is based off of Jessica's recipe on How Sweet It Is. I haven't poked around too much on her site, but from what I've seen, she's funny and, best of all, honest. I mean, who doesn't love to see posts like "Recipe Disasters of 2012"? Her five ingredient granola recipe can be found here, or through my pin:
I always start like Jessica, amassing the usual ingredients. And then I scrounge through my cupboard to find what I can add. You do have to be careful about adding too many ingredients, as your dry to wet mixture ratio will be off. That said, this is an art, not a science, so have fun... and use my secret ingredient to help balanace it out!
My recipe (keep in mind I only use measuring cups for the oatmeal, honey and peanut butter):
Less than 4 cups oatmeal (I never fill my cup measure up to the top)
2 tbsp chia seeds (like Jessica says, great for texture)
2 tbsp flax seed
2 tbsp sunflower seeds
4 tbsp coconut
3/4 cup peanut butter
1/2 cup honey
.... and the special ingredient that my husband must never know about: 1/4 cup apple sauce
If you're using a solid honey/peanut butter, it's best to melt them first in the microwave so they mix in better. We use natural peanut butter that is fairly liquidity, and happened to have liquid honey, so I got to skip this step, making it extra easy.
If you are concerned about exact measurements, remember to grease your 1/2 cup measure before pouring honey in. It will slide out perfectly!
Basically, just mix it all together. I usually mix the dry stuff before I add the wet stuff, but as I said, I "usually" do that. There is really no wrong way to make this! Once it's well mixed, place into a greased pan (9X13 makes thin bars, anything smaller will work as well, it will just be a thicker bar). Remember to press down into the pan to make everything crunch together. You can even use the old butter-on-wax-paper-and-rolling-pin method I love for rice krispie cake.
You can bake these (which would be great if you take Jessica's advice and use any kind of chip in them... I think my husband may force me to make them with butterscotch chips one of these days), but I find they stick together best when they are simply refridgerated for at least 45 minutes. We keep our pan in the fridge both to save counter space, and to keep us from constantly snacking on it!
It comes out to 281 calories per serving (assuming 12 servings); 4.5 grams of fibre and 8.2 grams of protein. I'm no nutritionist, but I think if you add a glass of milk and piece of fruit, you've got yourself a pretty good breakfast!
ETA: This batch came out super crumbly... I think I added too many extras. It's great for crumbling over yogurt, but if you want more of a bar, try only 3 cups of oats.