Thursday, October 13, 2011
I made a huge batch of granola last week, after my youngest son saw a similar recipe on television and was intrigued. I loved the idea because you can control sugar and fat in homemade granola, a product that is notoriously high in both in store-bought versions. And it made the house smell like childhood! The aroma was a cross between oatmeal cookies and pecan pie -- yum!
What you'll need:
3 cups quick-cooking oats
1/2 cup coconut
1 cup of nuts (I used a combination of pecans and sliced almonds)
1/2 cup sunflower seeds
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
2-3 tablespoons of honey
1/2 cup of raisins
I had my best helper on hand for mixing and stirring.
Blend all the ingredients in a large bowl, except for the raisins.
Use two sheet pans and spray them lightly with non-stick spray. Divide the granola between the pans and bake for an hour to 75 minutes at 300 degrees. Stir every 15 minutes. (Yes, like making Chex Mix!)
Here's what it looks like after baking...
Let the granola cool completely, then add the raisins.
This recipe makes about 5 cups of granola, or about 10 half-cup servings. Miles enjoyed this with milk, but it could also be added to fruit or yogurt. Adjust the ingredients to your liking -- you could add dates, currants, white raisins or other ingredients. Enjoy!