Thursday, November 8, 2012

"Independence" Granola

Since yesterday's post, several have asked for my granola recipe and I am happy to share it. As long as you make sure your mixture is 'wet' enough at the start and you don't burn it, this recipe is nearly fool-proof. Any kind of nut will do (pecans and cashews are my favorites) and pumpkin seeds are also a yummy addition. Bon appetit!

Barb's Granola

About 7 cups regular oats (old fashioned, not quick)

1 cup raw wheat bran

¾ cup raw wheat germ

1 cup raw sunflower seeds

1 cup nuts, broken: pecans, cashews, almonds

1 tsp cinnamon

1 cup oil

1 cup honey

Mix all together in a large bowl. Mixture should look wet. If not, add more honey.
Spread in a wide, shallow pan. I use a jelly roll pan, 16 x 12 x 1 (Lined with parchment paper, if you want.)
Bake @ 325 for about an hour, stirring about every 20 minutes, til browned.

Remove from oven and cool in pan. Stir often so cereal doesn’t stick to pan. When cool, store in an airtight container. Raisins and/or craisins can be added when granola is cool.

1 comment:

Diana Coon said...

I'm trying this over the weekend! Thanks for sharing.....