Granola

The following recipe is a tried-and-true formula. The basic recipe can be easily changed up by playing with the flavorings, fruit, and nuts: try dried blueberries, or dried cherries with pistachios. For a nutritional boost, you can also add in a couple tablespoons of ground flax seed (for the omega-3 fatty acids) and wheat germ (packed with vitamin E and folic acid, an essential B vitamin). It makes a great gift, and  can be made in big batches if you’re hosting out-of-town guests; simply set out in the morning with milk or almond milk, yogurt, fresh fruit for a simple no-cook breakfast. (Note: For health reasons, you can reduce the sweeteners here. But since everyone’s taste buds are different, this recipe is printed with original proportions so you can tweak as you please.)

APPLE- ALMOND GRANOLA     Makes about 5 cups

1/2 cup honey
 (raw is best)                       1/2 cup maple syrup

2 tablespoons butter                                  1/4 cup brown sugar

4 cups old-fashioned rolled oats                  1/2 cup shredded unsweetened coconut

1 cup dried apples chopped/ add a little cinnamon       1 cup slivered almonds

1 teaspoon salt                                           1 teaspoon almond extract

Preheat oven to 325 degrees. In a mixing bowl, combine oats, almonds, coconut, and salt. Set aside. In a saucepan over medium heat, combine the honey, maple syrup, butter, and brown sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring often. While the mixture simmers, add the almond extract. After 5 minutes, pour honey mixture over oat mixture and gently stir to combine. Lightly oil a rimmed baking sheet and spread granola evenly over it. Bake for 10 minutes, stirring occasionally, then add the dried apples/cinnamon and bake up to 10 minutes more, or until granola is fragrant and golden brown. Remove from oven and let cool on pan, stirring occasionally to keep the granola from sticking together. Keeps in an airtight container for a few days.

BASIC GRANOLA RECIPE

·         8 to 10 cups rolled oats

·         ½ cup canola or pecan oil

·         ½ cup honey

·         4 tablespoons brown sugar

·         1 teaspoon cinnamon

·         1 cup shredded coconut

·         ½ cup sesame seeds

·         ½ cup sunflower seeds

·         ½ cup coarsely chopped walnuts or pecans

·         1 cup raisins

Directions for Homemade Granola

1. Set oven temperature at 350 ºF.

2. Combine all ingredients, except the raisins, in a large bowl and stir until all the oats are well coated.

3. Spread out evenly in 13x9 inch baking pans and place in the warm oven.

4. Set your oven timer at 15 minutes. When it rings, stir the mixture and continue stirring every fifteen minutes 45 minutes.

5. Add the raisins and bake 5 more minutes.

6. Lay waxed paper on the countertop. You will need to lay two sheets about two feet long overlapping each other sideways to make a wide 2 foot sheet.

7. Remove the browned granola from the oven and pour it unto the waxed paper to cool. Spread it out on the sheets of waxed paper.

8. When it has cooled completely lift the paper and pour the granola into a container with an airtight lid like a Tupperware cereal saver or a plastic bowl with a lid.

Serve your granola for breakfast as a cereal with milk. Sprinkle it on yogurt. Try serving it in paper cups as a nutritious snack. Add a cup to bread to give it a unique flavor and extra nutrition. Any way you choose to serve it, people will be certain to love this new treat.

You will need a box of oatmeal. Quaker or 3-Minute Brand oats work well. Don’t use quick or instant oats. You will also need a sweetener -- honey or brown sugar. (This can be omitted for diet needs, but should not be replaced with sugar substitutes.) Use nuts, raisins, seeds and coconut to fill out the granola and oil to flavor and combine the ingredients. Spices to add are sweet ones like ground cinnamon.

Follow directions carefully and be cautious when stirring baking granola. This granola is sweet and easy to chew. It is not full of hardened clumps. Cool and package in Ziploc bags.  It makes a nice gift food since it keeps well and can easily be mailed.

HOMEMADE GRANOLA

3 c. rolled oats                             1/2 c. sesame seeds
1 c. unsweetened coconut            1/3 c. maple syrup (can use honey)
1 c. chopped nuts                        1/3 c. melted butter
1/2 c. toasted wheat germ□   □   □   

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Stir together oats, coconut, nuts, wheat germ and sesame seed. Stir in maple syrup and butter. Spread in 15x10x1 baking pan. Bake at 375 degrees 15 to 20 minutes, stirring once. After baked, stir in 1 cup raisins or 1 cup chopped dried fruit. Yields 7 cups.

HOMEMADE GRANOLA CRUNCH

□   4 c. oats                                        1 tsp. cinnamon
1 c. flaked coconut                         1 tsp. salt
1 c. chopped pecans                      1 tsp. vanilla
1/2 c. unsalted sunflower seeds       1/2 c. vegetable oil
1 c. raisins                                     1/2 c. water
1/2 c. wheat germ                           2 tbsp. honey     
1/2 c. brown sugar                          1 c. chopped raisins□   □   □   □   □   □   

Preheat oven to 300 degrees. Lightly grease cake pan. Combine dry ingredients, except fruit and wet ingredients in separate bowls. Pour wet over dry and mix thoroughly. Bake for 1 hour, stirring every 15 minutes. Last 15 minutes add fruit. Cool. Store in airtight container.□   

HOMEMADE GRANOLA

4 c. uncooked oatmeal (quick type)       1/4 c. sugar or Sugar substitute to equal
1 c. chopped peanuts (no skins)            1/3 c. vegetable oil
1/2 c. Grape Nuts                                 1/2 c. wheat germ
1/2 c. bran                                           1/2 c. raisins□   □   □   

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Spread the oatmeal on a cookie sheet and heat in a 350 degree oven for 10 minutes. Combine all but the last 2 ingredients. Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to brown evenly. Allow mixture cool in the oven. Add wheat germ and raisins. Refrigerate in glass jars or plastic containers. (Granulated sugar substitute was more acceptable than liquid sugar substitute in this product.) Yield: 6 1/2 cups (26 servings). Serving size: 1/4 cup.