Crunchy Granola

Wow! I have so many recipes I want to share I'm not sure where to start! Years ago I found a couple of recipes for granola that were good, and I combined those to make a granola that my family loves. We'll start there.

If you don't need 20 cups of granola at a time, this recipe is easy to cut in half.  It does store really well though so I love making a large batch and messing up the kitchen less often. 

Don't let making granola intimidate you. It's as easy as mixing up a batch of cookies. For a full recipe you'll want a nice large mixing bowl (that'll hold at least 20 cups), a sturdy wooden spoon, a 3 quart saucepan, and 2 large cookie sheets with sides.

Crunchy Granola

10 C. quick oats
1 C. whole wheat flour
1 C. wheat germ or oat bran
1 C. coconut (optional)
1 C. sliced almonds
1 C. chopped walnuts
1 C. roasted sunflower seeds
1 C. raisins or other dried fruit (add after baking)

Mix together in large bowl. Then, in large pan heat the following until sugars dissolve.

1 C. oil  (any oil works - even extra virgin olive oil)
½ C. molasses
½ C. honey
¾ C. brown sugar
1 ½ tsp. cinnamon
2 tsp. vanilla

Pour over dry ingredients. Stir until well blended. Pour out onto 2 large cookie sheets. Bake at 300 degrees for 45 minutes, stirring every 15 minutes. Cool then store in an airtight container.   I get 40 half cup servings out of this and it comes out just under 200 calories per half cup.

Joy’s notes: Other than the oats, all dry ingredients are optional. I use whatever I have on hand of sunflower seeds and almonds.    IF you'd like to add raisins or craisins or other dried fruit - add it after baking.




See how easy that is? The kids love this for breakfast or snacks after school. I have a large Tupperware container I keep mine in so it's airtight and easy to pour. Yummy! You know, I'm not overly concerned about additives and preservatives and such, but even I appreciate that this cereal is healthful and I know what every single thing is that I put in there. :o) Enjoy!