Somehow as a small child I developed a taste for raw oatmeal. I would ask for a cup of the flakes before going outside to play. When granola became popular in the 60’s and 70’s as a trendy snack I was all for it. Not long ago I saw a recipe for granola that got me to thinking of trying my hand at a tasty mixture. Here’s my take on everyone’s favorite food for breakfast or snacks.
Ann’s GranolaCourse: Breakfast
5-6 cups raw oats
1 cup sliced almonds
1/3 cup brown sugar, lightly packed
1/4 cup vegetable oil
1/4 – 1/3 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
3/4 cup dried raisins
3/4 cup dried cranberries
- Preheat oven to 300 degrees.
- In a large bowl combine oats, almonds, brown sugar.
- In a smaller bowl whisk together the vegetable oil, honey, maple syrup, cinnamon, nutmeg, and salt. Micro-cook about a minute. Pour over the oat mixture and toss to coat oats.
- Spread evenly on a large (15”x10”) baking dish. Bake at 300 degrees about 30 minutes, stirring twice during that time to evenly brown the oats.
- Remove from oven and allow to come to room temperatures before combining the oat mixture with the raisins and cranberries. Mix well with your hands to loosen the raisins and cranberries.
- Store in an airtight container. Makes about 8 cups (2 lbs.) of granola.
8 1-cup servings