← Back to Search Results
baking
Granola

Photo by:
Comments: 0
 

Recipe

If you think that your own granola will be just the same as what you can buy, you have to try this recipe. The gain in fresh flavor is tremendous and the cost is about a third of store-bought granola.

Yield: about five cups

Ingredients

  • 4 cups mixed flakes (oats, rye, barley, wheat, rice)
  • Salt to taste
  • 1 teaspoon nutmeg
  • ½ cup honey
  • ½ cup (l stick) butter, melted
  • 1 cup roughly chopped walnuts

Directions

Put the flakes in a large bowl and sprinkle with a little salt and the nutmeg. In a small bowl, stir the honey into the butter and blend well. Pour the honey syrup over the flakes and toss until they are well coated.

Spread the mixture on foil in a single layer on a baking sheet. Bake in a preheated 300°F oven for about 20 to 30 minutes, or until the flakes begin to look golden, turning the cereal every 10 minutes with a spoon or a spatula. Be careful not to overbake. The flakes will seem a little sticky when done, but they will crisp as they cool. Stir in the walnuts after baking. Store the granola in plastic bags or an airtight container. Use within a month or store in the freezer.


© 1987 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/2 cup and on 1/8 teaspoon added salt per serving.

453kcal (23%)
49mg (5%)
0mg (0%)
78mcg RAE (3%)
332mg
130mg
12g
14g
7g
57g
24mg (8%)
294mg (12%)
7g (37%)
21g (33%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
food-to-live-by Food to Live By
by Myra Goodman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?