This does require an oven, but it’s worth it–one batch lasts the two of us almost 2 weeks of wonderful, nutritious, stick-to-your-ribs breakfasts, especially with homemade yogurt (recipe soon) and fresh fruit!
Ingredients I regularly use:
- 1 cannister old-fashioned oats (48 oz–about 15 cups)
- 1-2 cups wheat germ (optional, but highly recommended because it adds so much protein. The best (cheapest) place to buy wheat germ is in bulk at a whole foods store. If you haven’t discovered a good one (like me), you can get it at a regular grocery store…mine is in the cereal aisle by the bran cereals.)
- 1 tsp salt
- 1-1 1/2 cup chopped nuts (I’ve used almonds, walnuts, sunflower seeds, and pecans all with great success)
- 4-6 cups Bran (I’ve used wheat bran or Fiber One Cereal. I’ve also experimented with flake cereals ((i.e. wheaties or cornflakes)) and cheerios to add variety and texture)
- Several generous shakes of cinnamon (~1/2 Tbls)
- One shake of all spice or nutmeg
- 1 1/2 cup oil (I’ve used canola or olive oil)
- 1 1/2 cup honey (honey is easiest to work with here if it is heated slightly in the microwave first)
- 1 tsp vanilla or maple extract (I use vanilla because I have it on hand)
Mix dry ingredients and wet ingredients separately. Pour wet ingredients over dry ingredients, stir to coat. OIL or GREASE (very important step) two 9×13 baking pans, divide granola evenly between them. Bake both together at 350 for 15 the minutes, then turn oven off but leave pans in oven until oven cools. (Baking times may vary slightly–you want it to be lightly browned on top before you turn off the oven. Also, you can use a deeper baking dish ((like a roasting pan)), but you will have to bake it longer and stir half way through). Remove and store in an air tight container (I use my oatmeal canisters). Keeps fresh at least two weeks! Serve with milk or yogurt and fruit, or use as a topping for fruit cobbler.
Optional additions from my original recipe (a Mennonite cookbook we got as a wedding gift) that I don’t usually use, but might be good:
- 2 cups coconut (adds a nice taste, but not much nutritional value)
- 1/2-3/4 cup sesame seeds (I’ve never used)
- 1/2-3/4 cup brewers yeast (Haven’t tried this, either)
- 1/2-3/4 cup ground roasted soybeans (nope)
- 1/2-3/4 cup raw sunflower seeds (my mom does this, and it’s good)
- 1/2-3/4 cup dried fruits (if you use dried fruit, be sure to wait to mix it into the granola until you are stirring it after the first baking. Otherwise, it will burn).
On that note, I’m off to the grocery store to restock my granola and yogurt making supplies. Hopefully I’ve given the clerks enough time to do their markdowns for the morning…! Then this afternoon I may get to head to the pool to help a friend with her two kiddos. Sounds like a good way to beat the heat to me!