making granola

As promised to Louise, here is my almost-well-developed homemade granola recipe.  I make a batch every week or so, and eat it all up quite quickly.


4 cups rolled oats (I like to use a variety of regular, barley & whatever else)

1 cup sunflower seeds

1 cup pumpkin seeds

1-1.5 cups chopped almonds (roughly chopped is fine)

1/2 cup brown sugar

1 teaspoon cinnamon

3/4 cup canola oil

1/2 cup maple syrup

1 cup raisins

1 cup dried coconut flakes

Set oven to 350.  Mix ingredients oats–>cinnamon in a large metal (oven-safe) mixing bowl.  Combine canola oil and maple syrup and then pour over dry mixture.  Stir until all oats/seeds are thoroughly wetted (you can start off with a little less oil/syrup if you don’t want so much, but make sure that nothing in the mixing bowl is dry–I’ve just found that this amount wets everything enough to keep it from burning too easily).  Put your bowl in the oven and set the timer to 1 hour.  Pull out every 10 minutes and stir the granola around so it doesn’t only bake on the top.  After 45-60 minutes depending on how dry the granola has become I’ll turn down the oven temperature to 275 and let bake for another 20 minutes or so.  The key is to get it mostly dried without burning.  You’ll easily smell if any part starts to burn.  Pull it out immediately if it does.

   Let the granola cool down for a while and then add the raisins and coconut flakes.  Then you have yourself a yummy breakfast, snack, or topping for your yogurt.

Enjoy, and if you try it out and learn something different let me know!

Also, do take to heart the fact that I live at an elevation of 6000 feet, so your oven temperatures may be different (or maybe that only applies to cookies and baked items? I’m not sure).

This entry was posted in food.

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