Before I share my granola recipe and how-to...I've got to share a quick note about buying from bulk dry goods stores. I am VERY fortunate to have one just a few miles from me. We have a large Amish population in our township, so it is owned by a really nice Amish family. It is small, but I can get many of the raw ingredients needed for all these homemade recipes at very good prices....see what I got yesterday!
It is worth it to find one in your area and make a trip there once a month or so. Our Amish store also takes orders for in-season fruit. We are talking boxes of oranges, grapefruits, cherries, peaches, blueberries...also for super great prices. Ok...on to the granola!
Granola
Dry Ingredients
8 cups rolled oat (not quick oats)
1/2 cup ground flax seed or wheat germ (I use flax seed meal, that I grind myself)
1 + 1/2 cups oat bran
1 cup chopped pecans
1 cup chopped walnuts
Ingredients for saucepan
1 + 1/2 tsp. salt
1/2 cup brown sugar
1/4 cup pure maple syrup
3/4 cup honey
1 cup oil (I use half coconut oil- half canola)
1 Tb. ground cinnamon
1 Tb. vanilla extract
1. Preheat oven to 250 degrees and line two large jelly roll pans with parchment paper.
2. Combine the dry ingredients into a large bowl.
Combine the rest of the ingredients into a saucepan and bring to boil over medium heat.
This step is awesome because it smells so good! When it comes to a boil remove from the heat and pour over dry ingredients.
Now mix, mix, mix until there are no dry bits and all dry ingredients are well coated.
Divide granola onto the two prepared baking pans. Spread out evenly.
I have two ovens, so I can bake them both at the same time....unless you have a convection oven I would not put them both into one oven at the same time. I just do not think the heat would distribute evenly....that's just my warning to you...I would not want you to burn your granola.
This is the tricky part...{but I know you can do it}......heating it until it's crisp, but not over-doing it and burning your granola. There is a fine line between done and burned. The best advice I can give is to use lower heat (250 degrees) and stir every 15 minutes. You will get the hang of it, the more you make it. At this low heat, it could take 45 minute-hour. If you stir every 15 minutes you can gauge the dry-ness. Just remember one thing....warm granola still seems moist, it will dry as it cools. So take it out even if it still seems a bit moist. The time is worth it because the house smells amazing while it's in the oven:) Also...while you are spending all that time in your kitchen, you could be making yogurt!
After your granola is completely cool, store in an air-tight container. It will keep for 3 weeks.
I'm keeping mine right on the kitchen table, ready to scoop on top of that creamy yogurt...I'm sure it will not last 3 weeks in my house!
So is it worth it? Absolutely! I'm not sure I will always be able to keep that jar full...it depends on time and whether or not we get sick of it and need to take a break. But remember this is a very basic recipe...you can add chocolate chips, dried fruit, shredded coconut. You can put on top of yogurt or eat like cereal with milk. I'm not sure of the cost break-down, but granola is not really cheap in the stores anyway, and making it at home will definitely taste better! My family loves it and I have to say....I've heard quite often lately..."You are the best mom, ever!"... So it's worth it to me:)
Guess what we had for breakfast this morning? Homemade yogurt, local honey, granola and banana!
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