My Granola Recipe
Because the world needs one more granola recipe, here’s mine. I adapted it from Pam Anderson’s granola recipe, which lists alternative combinations of flavors.
Granola
6 c. rolled oats (not quick oats) 1 c. wheat germ or bran (or mixed or oat bran) 1 c. unsweetened coconut flakes 1/2 c. flax seeds 1/2 c. dry milk powder 1 c. brown sugar 1 t. salt 1-2 T. cinnamon
Mix the above dry ingredients together in a large bowl, breaking up any clumps of brown sugar with your fingers.
1 c. canola oil 1 c. honey 1/3 c. water
Heat the above liquid ingredients together in a small saucepan until they are combined.
Drizzle the liquid gradually over the dry ingredients, stirring after adding each third. Coat as thoroughly and evenly as possible, using your hands to finish incorporating the two. As you mix, squeeze handfuls together, which will create clumps of various sizes.
Divide the granola onto two large cookie sheets (greasing optional), and squeeze or press to create more clumps. Bake in a 275-degree oven for 20 minutes. Add 1 cup of dried fruit (I use a mix of raisins, cranberries, dates) per pan and stir gently. Bake for another 10-15 minutes or until golden brown.
Cool for 15 minutes, then use a spatula to stir, breaking up large clumps and getting it off the bottom of the pan before it’s stuck. Let it continue to cool completely, then store in an airtight container.
I usually overload my pan when I make granola. Either I dump in more than 6 cups of oatmeal or I load up all six cups on one pan. But it makes a big difference if you keep the granola shallow.
