Granola (adapted for our family from Tammy’s Recipes)

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10 cups
6 c rolled oats
1/2 c brown sugar (or better yet, maple sugar…slightly less is necessary)
3/4 c wheat germ
1/2 c flaked coconut
1/4 c sesame seeds (skip most of the time)
1 c chopped walnuts, almonds, pecans, golden flax seeds, or raw sunflower seeds (I use walnuts or almonds and sunflower seeds, chia seeds, and ground flax and I use more than a cup total…probably closer to 2 cups total)
1/2 c nonfat dry milk
2/3 c honey (or better yet, maple syrup, use same amount)
2/3 c vegetable oil (I prefer canola oil…it is healthier)
2 T water (I just use milk instead of water here and if things seem too dry because of added nuts etc, add another one tablespoon)
1 1/2 t vanilla (not necessary if you are going for maple flavor, but add equal amount of milk instead)
1 c raisins (Don’t add until serving)
1. In a large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, sunflower seeds, and nonfat dry milk (in other words, all the dry stuff).
2. Combine honey, oil, water, and vanilla (all the wet stuff). Add to oat mixture and mix thoroughly.
3. Turn into two large shallow greased baking pans or cookie sheets. Heat in 300 degree oven for 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cool for 15 minutes after removing from the oven and then stir again. Store in tightly sealed container. Add raisins before serving, or not at all.

Additional Notes:
Granola will be “wet” even when it is done baking. It doesn’t dry out or become crispy until it is cooling. So don’t worry if it looks like it didn’t turn out!
If stored in a sealed container or bag, away from sunlight or humidity, your granola will last a number of weeks. Granola may also be frozen for longer storage.
This recipe can be totally adapted using different nuts and seeds.

I usually double this recipe because it goes over really well.  Also, this is a hearty breakfast and will keep an adult satisfied until lunch!


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