My granola making over the weekend was a success! I loved the way it turned out. A friend of mine has been ranting about this recipe, so I figured for my first home-made granola go, I’d give hers a try. There are a lot of ingredients that go into it, and the trip to Good Earth was a bit daunting with the list of oats, seeds, and “germs” I needed to buy. But it was well worth it. Other than being a bit time consuming, it is really rather simple to make.
It’s everything granola should be, oaty, crunchy, nutty. Not too sweet, but sweet enough. The craisins and coconut add great flavor too.
Great for snacking. I pretty much snacked on granola all day Sunday.
I like it with yogurt.
Brett prefers it covered in cream. (We were out, so he settled for milk this time)
This recipe makes a ton. I had four cookie trays of granola covering my counters. However, you can store it in an air-tight container or zip lock bags for up to 1 month, or you can freeze it.
I made the full batch this time with good intentions of giving at least half of it to friends. Hmmm, we will see about that. I’ve got plenty of freezer space!
Pumpkin Almond Craisin Granola
2 c. wheat bran
2 c. wheat germ
3 c. spelt oats
3 c. rye oats
2 c. oat flakes
3 c. barley oats
6 c. oatmeal, regular
1 c. flax seeds
1 c. sunflower seeds, raw
1 c. pumpkin seeds, raw
1 c. almonds, raw
1 c. craisins
1/2 c. coconut, raw
2 c. brown sugar
1/2 c. honey
2 tbs. olive oil
3 c. skim milk
2 tsp cinnamon
1 tsp vanilla
1 dash salt
Place all dry ingredients in 2 big bowls. Combine altogether-except the craisens, cinnamon, and salt.
In a 2 qt sauce pan add brown sugar, honey, olive oil and a little milk (1/4 cup) and cook on med-high heat to get it all dissolved.
Once dissolved add the cinnamon, salt and the remainder of the milk. You can taste it to see if it is sweet enough and add more brown sugar or cinnamon if desired. Keep stirring for about 10 minutes on medium-high heat until it starts to foam.
Add vanilla extract and take off the burner.
Pour about 1/2 of the syrup into each large bowl and mix well. The syrup should combine well with the dry mix. You don’t want any clumps in the mixture. Separate out, or add more oats to keep it no so clumpy.
Spread out onto 4 greased cookie sheets. Make sure the granola is level so it dries out as it cookies.
Bake at 300 degrees for 25-40 minutes, stirring every 20 minutes. Remove from oven and add craisens to the granola. (If you bake the craisens they will get very hard).
Let granola cool for 10-15 minutes, then place in gallon bags.
recipe from Cory Cluff