Friday, September 26, 2008
I whole-heartedly accept the title of Granola Person. Along with the distinction comes an obligation to offer up a great bowl of granola, homemade, of course. My mother's been making granola since the dawn of time, so the concept is not new to me. However, when people come into the house and comment on the smell of freshly baked granola with the remark, "I didn't know you could make your own granola", this is the recipe I send them home with.
Naturally, feel free to experiment, it's only granola, after all. The ingredients are inexpensive, the end result totally satisfying, so you really have no good reason not to try this versatile breakfast staple.
In fact I dare you to leave it alone while it cools. I can always be found with a spoon in my hand, hoovering it up right from the cookie sheet while it cools, it's that good.
8 cups regular rolled oats (not quick or instant oats, but the real kind)
1½ cups firmly packed brown sugar
1½ cups wheat germ
½ cup sesame, sunflower or other seeds
½ cup coconut, or nuts, or both
½ cup wheat bran
½ teaspoon salt
½ cup vegetable oil
3/4 cup honey
2 teaspoons vanilla
Raisins and other chopped or dried fruits such as cranberries and apricots
Preheat oven to 325° F.
In a large bowl add all dry ingredients except raisins and dried fruits. Stir to blend.
In a saucepan, heat oil, honey and vanilla until bubbling. Pour over dry ingredients in bowl, and mix thoroughly.
Divide this mixture evenly between two lightly greased 10" x 15" rimmed baking sheets.
Bake about 20 minutes or until coconut is lightly browned.
Remove from oven and stir several times during cooling to prevent sticking.
When cool, add raisins or other dried fruits.
Store in an airtight container.
Yield: about 16 cups