Granola: Granola Recipes by Becky
posted by Becky 05-02-103 7:04 PM
5 c. oatmeal, dry
1/2 c. wheat germ
1 c. raw sunflower seeds, without shells
1 c. chopped pecans, walnuts, almonds or a combination of nuts
3/4 c. brown sugar
3/4 c. water
1/4 c. corn oil
1/4 c. molasses or honey
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
2 c. raisins or mixed dried fruit, chopped
Preheat to 300.
Combine oatmeal, wheat germ, sunflower seeds and nuts in large mixing bowl. Combine sugar, water, oil, molasses or honey, salt cinnamon and vanilla in saucepan. Heat until sugar is dissolved, but do not boil. Pour hot mixture over dry ingredients, stirring until well coated. Spread granola on 2 large cookie sheets.
Bake for 20 minutes, stirring occasionally. Remove from oven at this point, if you want a soft granola. Bake 15 minutes longer for a crunchy product. Cool granola. Add fruit. Store in air-tight containers. Use within 6 months. Make about 9 cups.
1 c. quick cooking oats
1/2 c. whole bran cereal
1/2 c. whole wheat flour
1/2 c. flaked coconut
1/4 c. coarsely chopped slivered almonds or salted peanuts
1/2 c. vegetable oil, margarine or butter
1/2 c. honey
1 tsp. vanilla or almond extract
1/4 c. raisins
Heat oven to 300 degrees.
Mix oats, cereal, flour, coconut and almonds in ungreased oblong pan 13 x 9 x 2-inches. Heat oil and honey in 1 quart saucepan over medium heat until hot and bubbly; stir in vanilla. Pour honey mixture over oat mixture; stir.
Bake until light brown, 30 to 35 minutes. Granola will darken while cooling. Stir in raisins; cool 15 minutes.
Loosen granola from pan with spatula; cool to room temperature. Break granola into pieces. Cover and store no longer than 1 week.
Makes about 5 cups.
3 c. old-fashioned oats
1 c. flaked coconut
1/2 c. chopped walnuts
1/2 c. sliced almonds
1/2 c. honey
1/4 c. margarine
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
Measure and combine all ingredients in a large mixing bowl; stir until well mixed. Spread onto jellyroll pan.
Bake at 300 degrees for 30 to 35 minutes or until light golden brown. Using pot holders and wooden spoon, carefully stir granola 4 or 5 times during baking time. Remove from oven and let cool in pan. Break into pieces Store in an airtight container, in a cool, dry place until ready to use.
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