1/3 cup honey
1/4 cup maple syrup
1/3 cup canola oil
2 Tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats (not the quick or minute kind!)
1 cup chopped almonds
1/2 cup raisins, coarsely chopped (I use the golden kind)
1/4 cup sesame seeds (to save money here buy in bulk at Costco or an Asian food mart)
1/2 cup dried fruit, coarsely chopped (I usually use date pieces and/or pineapple pieces and/or craisins)
1 9X12 Pyrex baking dish
Preheat the oven to 350 degrees F. In a big bowl, combine your dry ingredients except for the raisins and dried fruit. In another bowl, combine the wet ingredients. Pour the wet ingredients over the dry, mixing well. Pour mixture into baking dish, and bake in oven for 10 minutes. After 10 minutes, stir the granola well. Do this twice more, for a total of 30 minutes cooking time. Make sure to mix those corners in well, that’s where the granola start to get crispy while baking. Cool on the stove top and then transfer to a sealed container – lasts for weeks, if not months. Eat plain as a snack or with milk or yogurt!
1. This is my BF’s granola recipe, modified slightly. She gave it to me after I practically ate all her granola on a trip once.
2. This granola is highly modifiable. The original recipe called for a 1/2 cup of shredded coconut, but W really doesn’t like the texture of coconut, so I don’t add it. Actually, once I did but didn’t tell him and he still noticed/complained. So I believe him. 😉 You could add more dried fruit, other nuts, chocolate chips (which I sometimes do – make sure to do it after it has almost cooled, and then stir them in – they make “clusters”!). Sky’s the limit!
3. I usually double the batch. Makes a LOT of granola. Make sure you have a GIANT bowl…8 cups of oats is no laughing matter.
4. One 1/2-cup serving comes out to ~250 calories – I plotted out the ingredient calories once (it’s on my original recipe sheet).