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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 42 |
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I started making granola in college, though it was much more plain then. Years intervened when I didn't make granola, then when my daughter started buying a local specialty version I decided to dust out my old recipe and update it. I thought it would take several tries, but my family liked this first one so much, we've stuck with it. I like doing this as a large batch - fills up my jelly roll pan 3 times - keeps well. It is a very adaptable recipe - friends of mine have substituted nut butter for part of the honey, for instance. Ingredients:
6 cups oats |
1 cup barley, flakes |
2 cups rye flakes |
1 1/2 cups almonds |
1/2 cup sesame seeds |
1 cup hazelnuts |
1 cup cashews |
1 cup sunflower seeds |
1 1/2 cups currants, dried |
1 teaspoon cinnamon |
1/2 cup safflower oil |
3/4 cup honey |
1 cup water, boiling |
1 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Blend flakes, nuts, currants and cinnamon well.
2. Add oil and honey. Tip - choose a 2 cup liquid measuring cup; put oil in first, then add honey. This will pour out smoothly with little honey sticking in the cup.
3. Using the same cup, put in the boiling water, then add the salt and vanilla. Stir to dissolve the salt. Add the water mixture.
4. Blend all the liquid ingredients with the dry ingredients as thoroughly as possible.
5. Spread granola out in a rimmed baking sheet- roughly 1/3 at a time.
6. Bake at 350 degrees. Each pan full will take about 25 to 30 minutes and should be stirred half way through.
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