Thursday, December 18, 2008


This is a very versatile recipe. You can add anything you like, or omit anything you don't like. Just make sure the amount of cups called for in the baked part of the recipe remains the same.
If you're not familiar with cooking granola, you should know that it will harden as it cools, so don't try to bake it until it's crunchy. If you don't like your granola crunchy, you can bake for less time.
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (optional, I don't care for them)
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (optional)
Preheat the oven to 225 degrees. Line two large baking sheets with parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, 60 minutes. Stir once halfway through. Cool, without stirring, then stir in the raisins or cranberries before storing in an airtight container.

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