Homemade Granola
(no need to can this)
4 cups regular oats (quick cook will work but, I used old fashioned cook)
1/2 cup wheat germ
1 cup coconut flakes (I'm partial to this kind)
1 cup sunflower seeds
1 cup nuts ( I used a combination of walnuts. almonds and pecans)
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup olive oil
1/2 cup honey ( Please save the Honey Bees)
1 teaspoon vanilla
1 cup dried cranberries
Preheat oven to 300 degrees. Combine all ingredients in a large bowl and mix until well blended. Line a large bake sheet with parchment paper and spread the granola evenly across the bake sheet. Place in the oven to bake for 30 minutes, Stir Well every 10 minutes. Remove from oven and cool completely. Break/Crumble and put into an airtight container.
Some recipes instruct to add the fruit after baking. I like mine baked in with everything else. Suit yourself and do it your way.
As for this wonderful canning jar...
I have yet to finish the inside of our newly built pantry. It's still bare wood. That's okay, the old aged look will set in over time.
I will never buy granola again. This is so fresh, wholesome tasting, with no preservatives or additives. I hope you will try making this recipe. Let me know how you like it!
I'm going to try your method of adding the fruit with everything else. I've always waited until after the granola cooled because someone, once (I forget who) told me it would make the granola soggy. Obviously, yours isn't soggy if you can store it in a jar. I am marching to the kitchen RIGHT NOW to make granola...hut two three four...
ReplyDeleteIt's still isn't soggy despite the jar and baked in fruit. The cranberries/raisins have the nice flavor of the honey. It could get soggy over time, actually never considered that might happen. I seriously doubt it lasts for more than a few days anyways :)
ReplyDeleteP.S. Not soggy, now after one week. Not much left but, it is getting a little less crunchy.
ReplyDelete