Monday, November 4, 2013
My Version of Granola
10 cups old-fashioned rolled oats
1 cup wheat germ (I keep it in the freezer)
1-3 scoops ground flax seed (This was not in the original recipe. I also keep this in the freezer)
1/2 lb. shredded coconut (yep! I keep this in the freezer, too)
2 cups raw sunflower seeds (you guessed it!)
1 cup sesame seeds, opt.
3 cups chopped nuts of your choice: almonds, pecans, walnuts (we usually mix pecans and almonds and we usually do a little more than 3 cups)
In a saucepan, combine:
1 1/2 cups firmly packed brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil (I usually use coconut oil)
1/2 cup honey
1/2 cup molasses
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 Tablespoon vanilla
Heat just until the sugar is dissolved and the ingredients well blended. Don't boil.
Mix the dry ingredients in a very large bowl with a big wooden spoon. When well mixed pour the wet ingredients over (if you have help, one stir while the other pours) the dry ingredients and mix well. Spread into four or five large, sprayed pans. I use the large sided baking sheets. Bake at 300 for about 20- 30 minutes. If you like crunchier granola, leave a bit longer. We put ours in four of those big pans and bake for 30 minutes in our oven. Let cool.
You can add fruit or other dried fruit after it's cool if you like. Store in airtight containers. You should use it within six months (I doubt it will last that long!)