Our family loves granola, but I don’t like the a) high price in the grocery store, b) ingredients in the mixes and c) the amount of added sugars and d) well…I just don’t like store bought granola. There – I said it. So, several years ago I started compiling various granola recipes in order to come up with ONE that fit
most some of the needs of our family.
After numerous variations on a theme, I have finally come up with a winner, so I thought I would share it with you today.
- ½ cup real maple syrup, or honey. Don't cheat here and use the cheap stuff, you won't like it!
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2-3 teaspoons vanilla
- 3 teaspoons Ceylon cinnamon, or to taste
- 7 cups Old Fashioned or Steel Cut Oats - not quick cooking
- 2 cups coconut
- 3 cups sliced almonds
- 3 cups chopped walnuts
- Optional Add on ingredients:
- 2-3 cups of dried fruit - cranberries, golden raisins, cherries, chopped apricots - in other words whatever strikes your fancy or what you happen to have in your pantry. You could also vary your nut options - try pecans, cashews, sunflower seeds.
- Heat oven to 250 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Mix all dry ingredients together - except the dried fruit which you will add later.
- Whisk together the first 5 ingredients. Pour this over your dry ingredients and mix thoroughly.
- Transfer evenly to the baking sheets, and baking on two levels, stir occasionally. Halfway through swap pans on the oven racks.
- Remove granola from the oven and let cool at least an hour before adding in the dried fruit.
I love to have 1/2 cup of granola with some fresh orange and grapefruit and a tablespoon of yoghurt – for breakfast or a snack. It’s just the right combination when you need a little something to get you going.
Try it…let me know what you think. And by the way…have you ever made your own brown sugar? It’s so easy.
Take 1 cup of regular sugar and add 1 tablespoon of Unsulphured Molasses. Be ready to stir and stir and stir until the molasses is fully mixed into the sugar.
Kept in an airtight container, this will not harden, or at least it hasn’t for me, like the brown sugar that you buy.
You can adjust the amount of molasses you use and have light brown or dark brown sugar. Now, I always make my own.