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Granola

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When you make your own granola, not only do you save money and know exactly how fresh it is, but, best of all, you also custom blend it. If any of the following ingredients aren’t personal favorites or if you have a hard time locating them, then don’t bother. It won’t matter a bit. Make sure to store the granola in the refrigerator where it will keep for several months.

Yield: Approximately 20 servings, about 12 cups
Prep time: &Nbsp;25 Minutes<Br />
Cooking time: &Nbsp;30 Minutes

Ingredients

  • 2 cups rolled oats
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • ½ cup wheat germ
  • ¼ cup bran flakes
  • 1 cup Grape Nuts cereal
  • ½ cup slivered almonds
  • ½ cup cashews
  • 1 cup raisins
  • 1 cup coarsely chopped dried apples
  • ½ cup coarsely chopped dried apricots
  • ½ cup maple syrup
  • ¼ cup molasses
  • ¼ cup brown sugar
  • ½ cup safflower oil, corn oil, or canola oil
  • ½ cup water

Directions

Preheat the oven to 325°F. with the rack in the center position. Place all the ingredients in a large mixing bowl and with your hands or 2 large spoons mix them well. Spread the granola in a large, shallow baking pan; the layer should not be deeper than 1 inch. You may have to bake the granola in several batches. Bake for 30 minutes, stirring occasionally. Let the granola cool completely before storing it in a closed container.

Notes

Many of the ingredients can be found in a health food store.

Can be made ahead? Yes. Store in a covered container in the refrigerator for 2 to 3 months.

Can be frozen? No.

Can be doubled? Aren’t you making enough already?

Good for leftovers? Great as a snack, with yogurt on top.


© 1992 Lora Brody
 

Nutritional Information

Nutrients per serving (% daily value)

356kcal (18%)
119mg (12%)
1mg (1%)
45mcg RAE (2%)
488mg
117mg
9g
20g
6g
45g
0mg (0%)
46mg (2%)
2g (10%)
18g (27%)
6mg (32%)
 

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