This month’s recipe is a great nutritious snack or breakfast item. It is a recipe for homemade granola. My family loves to eat it with yogurt or as a snack.
This recipe is from our cousin Amy. A few months ago, I emailed her to see if she had a recipe for granola. She came through and sent me this one. I am always impressed with the results. I am posting our adapted recipe. The original makes two cookie sheets of granola and that is too much for our family so I halved it.
I have made this granola a few times; the following are some things we have added: pecans, raisins and craisins. You can add your favorite nuts, seeds, and dried fruits to make it your own; just experiment with the amounts to find what works for you. We have also substituted karo syrup in place of the maple syrup.
I hope you enjoy this delicious granola. Thanks for the recipe Amy, we love it!
In a large bowl, combine:
4 C. Oats
1 C. Nuts (whole almonds are great; use any kind you like)
1 and ½ c. Coconut
1/2 c. Whole wheat flour or wheat germ (white flour is fine, or gluten free flour)
1/2 c. Ground flax seed, optional
½ c. whole pecans
1/2 c. (one small box each) raisins and craisins
In a saucepan, heat till smooth and warmed through:
1/2 C. Honey
¾ C. Brown sugar
¼ C. Milk
¼ tsp. salt
1/8 c. Real maple syrup, optional (We like karo syrup)
Pour liquid mixture over dry ingredients and stir till thoroughly mixed and wet.
Bake on 1 large cookie sheet, ungreased at 225 degrees for 40 minutes, stirring and switching racks after 20 minutes. If you like crunchier granola, bake for another 15 minutes. It will not be crunchy until it cools.
Let cool and serve. Great in yogurt or topped with milk.