Food, Recipes

Granola Recipe

A throwback blog post!

I like granola. I’ve never loved granola before because I’ve never had a recipe that really just made me go, “oh yeah!” My Dad’s a good granola eater and has gotten his from the Little Debbie outlet in a nearby town. It’s ok. We ran out and didn’t want to trek the 15 minutes (I know, so very far!) to get some more, so I decided that I would make granola.

I was afraid it was going to be a longer task that it turned out to be.

I didn’t have a recipe, but I remembered that I had seen The Frugal Girl had granola listed as one of her breakfast items and so I thought I would check out her recipe. She uses Cate’s recipe. Unfortunately, I can’t find the post with the link. Stink.

Cate adapted her recipe from another blogger, Kathryn. If I could find the post, I would be linking you up all over the place. Sorry ’boutcha.

Cate was going for a “healthier granola base.” Me? I’m going for a healthy granola base that’s like I like it. You know me. I can’t leave well enough alone. 🙂

I like my granola to have clusters…Cate called them “clumps.” I’m somewhat offended by that.

*Indignant Face*
*Big Huff!*
(That’s so me, right?…Ha!)

Anyway, if you don’t like clusters in your granola, you’ll need to cut back on the oil and honey.

Without further ado, the granola recipe that I’m lovin’!

Ingredients
3 cups Old Fashioned Rolled Oats
3 cups Quick Oats
1 2/3 cups walnuts chopped
1 1/3 cups almond slices
1 1/3 cups coconut flakes
1/3 cup sunflower seeds

1 cup oil (canola, corn, etc. I’d avoid olive oil, though. Please. Avoid olive oil.)
1 cup honey
3 T to 1/4 cup dark brown sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract

Directions
Heat the oven to 300 degrees.

In a LARGE bowl, stir together the oats, nuts, seeds & coconut.

In a small pot, over low heat, warm together the oil, honey, dark brown sugar, and extracts. Stir together til it’s well combined.

Pour the liquid ingredients over the dry ingredients and stir to combine. Make sure the dry ingredients are well coated.

Spread the mixture out evenly on two large cookie sheets/sheet cake pans. (I cover my cookie sheets with aluminum foil because I’d rather not have to deal with the clean up of those when I’m finished.)

Bake for 15 minutes. Stir. Bake for 5 more minutes. If it’s golden brown, pull it out of the oven and stir it. (If it’s lighter than you like it, stir it and let it bake 2 more minutes.)

Once it’s out of the oven, stir it every few minutes or so til it cools, or you will end up with one very large granola bar. (Having three that are 3 and under, I end up with a large granola bar that has to be peeled off of the foil quite often. Ha! If you do end up with that, it does break up easily, so no worries.) Try not to eat too many of the clusters off of the pan as you’re stirring it up. Not to worry, though, no one will know. Trust me. Not that I would know from experience, or anything.

Once it’s cooled, store in a plastic cereal container and enjoy in the hand, or with milk, yogurt, kefir, your favorite dairy product, etc.

Do understand, this is a very forgiving recipe. If you don’t like almonds, use more walnuts or pecans or more sunflower seeds. Add some dried fruit to the mix. Be confident, and make it like you like it. I have confidence in you! 🙂 I’d love to hear how you change it up. Let me know!

This article was first seen on thisgranolamama.blogspot.com – another one of my blogs!

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