For you see, granola is one of those things that is. . . .VERSATILE, my favorite word when it comes to cooking.
You can switch out a dozen different ingredients here to keep this fresh and interesting. It’s become my favorite breakfast food. I’ll post my favorite method of using granola in the next post and link it back to this one.
The recipe is most important for the proportions rather than the ingredients though rolled oats is the standard base. From there, you can go wild.
So take a look and make up a batch. It’s quick and will give you tons of breakfast meals on the quick. This recipe is based on huge part on one from All Recipes called “Megan’s Granola”
- 8 c rolled oat
- 1 1/2 c wheat germ
- 1 1/2 c oat bran
- 1 c sunflower seeds
- 1 c chopped almonds
- 1 c chopped pecans
- 1 c chopped walnuts
- 1 1/2 tsp salt
- 1/2 c brown sugar
- 1/4 c maple syrup
- 3/4 c honey
- 1 c canola oil
- 1 tbsp ground cinnamon
- 1 tbsp vanilla
- 2 c raisins or sweetened dried cranberries
- Preheat oven to 325°. Line two baking sheets with parchment.
- Combine the oats, wheat germ, oat bran, sunflower seeds, and all nuts in a large bowl.
- Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon and vanilla in a saucepan. Bring to boil over medium heat, the pour over dry ingredients and mix well. Spread over the two baking sheets.
- Bake until crispy and toasted, about 20 minutes, stirring once halfway through.
- Cool, and then stir in dried fruit.
Serves: 6 quarts
NOTES: You might want to substitute some of the foundational stuff such as oat bran with Cheerios, or wheat chex, or something like that. If you ADD these, then you will need to adjust your liquid ingredients though. You can substitute the sunflower seeds with pumpkin seeds or pine nuts. You can add sesame seeds but they will likely get rather lost in the mix. As to the nuts, feel free to use any that you like such as peanuts, cashews, macadamia or hazelnuts. Any nut is fine, just keep the total amounts the same or adjust the liquid again. Honey can be varied–clover, or wildflower or something even more exotic. The dried fruit can include anything to, such as mango, pineapple, papaya,blueberries, cherries, golden raises, figs, dates etc. Just cut them down to bite size if they are larger.
This stuff is perfect for freezing. I put five quart containers filled in the deep freeze and this should last easily six-eight weeks depending on how often you use it. I like it for my morning Granola Parfait. You can use granola as a snack of course, put it on ice cream, or perhaps sprinkle some on some bread pudding. Be inventive. It has tons of uses.
- Granola… made from scratch! (sweatdaily.wordpress.com)
- Homemade Granola (foodiefriendsfridaydailydish.com)
- Raisin-Peanut-Dark Chocolate Granola and Cranberry-Macadamia Nut-White Chocolate Granola (andreasgardencooking.com)
- Getting crunchy with at-home granola bars (timesofisrael.com)
- Blueberry-Almond Granola (morecheesemorechocolate.com)
- Homemade Granola (blogher.com)
- Buy It or Bake It? (feedyourheadblog.com)