Heavenly homemade granola….
It’s 10 pm on Friday night. What are you doing? Me? I’m making granola. For reals. Homemade granola. I know, I’m a Party Animal. Woot Woot!
Here’s Heidi’s recipe. It’s a direct quote from Heidi’s post. Any changes I made are marked in Bold Blue.
1/2 box of old-fashioned oats (any kind of whole rolled oats) 1/2 a box was 2 1/2 cups
1/2 box of quick oats I used 2 1/2 cups of this also
(or for the above, divide a box of whole rolled oats in half, and pulse 1/2 of it in a food processor or blender)
2 TBS cinnamon believe it or not I was TOTALLY out of “just cinnamon” I had cinnamon sugar or homemade pumpkin pie spice, so I used the pumpkin pie spice.
1 TBS salt
1 C brown sugar
1 C ground flax (“flaxseed meal,” etc)
1 C ground bran (“wheat bran,” etc – can omit if you need to)
1 C wheat germ
3/4 C melted butter
3/4 C oil I used 1/2 cup canola oil and 1/4 cup of coconut oil
1 C honey I used 1/2 cup of honey and 1/2 cup of pure (and delicious) maple syrup from Maine!
2 TBS vanilla
(NOTE: obviously, this will make a LOT. Be prepared! Add anything in that you like – dried fruit, chocolate chips, almonds… There are some nuts in my photos below.) I added 1 cup of sliced almonds, 1 cup of plump raisins and 1 cup of shredded coconut
Pre-heat your oven to 350°. Do not grease the cookie sheets you’ll use.
Mix the dry ingredients in a LARGE bowl or pot. You can use your hands or anything you like (guess what I use?).
Melt the butter and combine the other wet ingredients into it.
Pour the liquid into the dry ingredients and mix well.
Spread out about two 1-C. measuring cups on a cookie sheet. I tried this on a baking stone once, and it can be a little messy. A lot messy. You may want to use cookie sheets that have a lip all the way around.
Bake the granola at 350° for 10-12 minutes. Remove it from the oven, stir, and cool it to room temperature. Meanwhile, put the next batch in the oven. I over filled one of my pans, so it was very soft. I allowed it to cool and then I rolled it into balls, and placed it in the fridge to fully cool. The rest I allowed to cool and placed in a storage container to be used as cereal, yogurt topping, what ever else I can find to use it for.
When all the granola has completely cooled, store it in a large sealed container…or a lot of little ones. You should have about 20 cups full.