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Granola

 Granola yield: 12 cups

This is one of my favourite granola recipes.  It is worth the effort to find all the ingredients as it will last for about one month is a sealed container. Delicious!


Ingredients:

8 cups (1 kg.) rolled oats10 Best Wheat Germ Breakfast Recipes | Yummly

1 ½ cups wheat germ/flax

1 ½ cups oat bran and/or coconut

1 cup sunflower seeds

¼ cup sesame (optional) 

3 cups nuts (optional)


1 ½ teaspoon salt

¼ - ½ cup brown sugar

¼ cup maple syrup

¾ cup honey

¾ - 1 cup vegetable oil

1 tablespoon ground cinnamon and/or ginger

1 tablespoon vanilla extract


2 cups raisins, dried cranberries, apricot or other dried fruit


Method:

  • Preheat oven to 325 degrees F.


  • Line two or three large baking sheets with parchment paper.


  • Combine the grains and nuts/seeds in a bowl.


  • In a saucepan, add the salt, sugar, maple syrup, honey, oil, cinnamon and vanilla.  Bring to a boil over medium heat then pour over the dry ingredients and stir to coat.


  • Spread the mixture out evenly on the baking sheets.


  • Bake in preheated oven until toasted – about 20 minutes.  Stir once halfway through.


  • Cool, then stir in the dried fruits before storing in an airtight container. 


  • Enjoy!



Tips for great granola:

  • Spread the granola in a single layer on the baking sheet for even toasting.


  • Don’t bake granola in a hot oven until completely crisp, or it will taste burned.  It should come out a little soft and will firm as it cools.


  • For added crispness, turn off the oven, leave the door ajar, and let the granola cool in the oven.


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Adapted from Megan’s granola recipe from allrecipes.com and tips from Fine Cooking magazine
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