Here is a recipe for wonderful granola that I make about every other week. This is a recipe from my Aunt Mica. Mica is one of those people who act as angels in your life – right when you need one. We ate ALOT of this granola last winter on many dark and cold VT mornings. Mica is a strong advocate of using what you like in this and experimenting – this is my current version.
Here is my attempt at sketch noting the recipe….
Here is the traditional layout of the recipe
- 8-10 cups of rolled oats (not quick oats)
- 1-2 cups of nuts (walnuts, pecans or almonds) chopped coarsely
- 1/2 – 1 cup of sunflower seeds
- 1 cup of wheat or oat bran
- 1 cup of ground flax seed or chia seeds
- 1 cup of coconut, either sweetened or unsweetened
- 1 t of cinnamon
- 1/2 cup of honey or maple syrup (real!)
- 1 t of vanilla
- 1-2 cups of raisins or dried cranberries, only add after granola is baked and cooled
- Heat over to 325 degrees
- Coat pan with oil – (one 12x 16 or two 8 x12 pans)
- Heat oil and honey or maple syrup in microwave so the liquid is warm and mixes together
- Mix all dry ingredients together with the sweetener/oil mix
- Add the vanilla
- Bake for 20 minutes, remove from oven, stir/flip, and put back in over for another 15-20 minutes until the granola looks baked
- Cool and add cranberries or raisins
p.s. from Mica – The amounts are approximate since I don’t measure anything, this recipe can deal with substitutions, even omissions, for personal taste.