Granola (Deanna’s)
Description
This recipe started out as one from Mom but has since morphed considerably into the granola that Brock and the girls (and I) love. Obviously many different ingredients can be substituted, but this is the recipe that we enjoy the most. I always double it when I make it, mixing it in separate bowls and cooking it in 2, 9x 13 pans that I rotate each time I remove them to stir it. If I can’t find raw seeds, then I buy the roasted kind and add them at the end after the rest of the granola is cooked. Also, some of the recipe is written using grams as a guideline simply because those are the packages that I buy and then I don’t bother measuring – it’s just how I do it.
Ingredients
Granola (Deanna’s)
2 1/2 c. EACH quick oats AND large flake oats
1/3 c. wheat germ
1/4 c. skim milk powder (optional if you need your granola lactose-free)
1/4 c. EACH flour AND flax meal
3/4 c. coconut
200 g. EACH slivered almonds, sliced almonds AND raw sunflower seeds
1 c. raw pumpkin seeds AND 2 T. brown sugar
1 t. cinnamon AND 1/2 t. salt
Combine all of the ingredients in a large mixing bowl, I find that using salad tongs works the best for mixing the granola throughout cooking as well. Next, pour over the top of the mixture;
250 g. liquid honey (because I always double it, I use half of a 500 g. container)
2/3 c. canola oil
Carefully mix as best as you can, again using salad tongs. It won’t be completely blended and that’s okay, it gets stirred throughout cooking and as the honey melts it will all come together.
Preheat oven to 325 and pour granola mixture into a greased 9 x 13 pan – I use the ‘convection’ setting for granola.
1. Cook for 20 minutes, remove and stir carefully, always being sure to get the bottom edges and corners of the pan. Again, I always double the recipe so I also rotate the pans and change sides of the oven each time I remove the pans to stir. Reduce heat to 300 – still using convection.
2. At 300, cook for 20 minutes and then remove to stir – the oven should stay at 300 until the granola is done.
3. Cook for 15 minutes, then stir.
4. Cook for 15 minutes, then stir.
5. Cook for 15 minutes, then stir – everyone’s oven is a little different, watch it carefully for the last couple of segments until you know how brown it will get in your oven.
Add; 3/4 c. EACH raisins AND dried cranberries
Instructions
Stir carefully – the pans will be very full! The granola needs to be cooled completely before storing it in an airtight container – I usually leave it out overnight. Also, it’s very important to continue to stir it at intervals as it’s cooling, if you don’t, it will cool and harden into one large mass.
Definitely a breakfast treat, we usually stretch it out with bran buds or some other boring fibre-filled cereal and then top with whatever fruit is around. Enjoy – once you try it, you’ll have it for breakfast regularly for many years to come.
- Category: Breakfast, Granola
