Sunday, October 23, 2011


A friend of mine shared this recipe for granola with me the other day and I made a half batch tonight. I had to make some alterations based on what I had but it turned out great! It isn't as sweet as regular store bought granola but sweet enough and the light molasses flavor is a great touch. Also some granola forms little clumps when it's baked but this one doesn't. I actually prefer it this way because it's easier to eat! For the nuts I used some pistachios, cashews and almonds that I had, and the fruit was just golden raisins. In any case, it's definitely the best granola I've made. When you make it, feel free to customize it however you want (maybe add flax seeds, sunflower seeds, pumpkin seeds, wheat bran, even mini chocolate chips once it's cooled if you feel so inclined), just keep the amount of dry ingredients pretty much the same.

Quick note: I bought the sesame seeds and unsweetened dried coconut (which is chopped finely) from the bulk bins at the store. It's MUCH cheaper that way- each was only $3 a pound. Also, when the granola is still in the oven it's going to seem soft still even if it's cooked enough. What I do is put a little scoop of it into a bowl and let it cool (this will only take about 5 minutes). If it's crunchy enough, take the whole pan out of the oven. If not, just cook another 15 minutes!


5 C oats
1 C nuts, roughly chopped
1 C wheat germ
4 oz dried coconut
1/2 C sesame seeds
1/2 C brown sugar
3/4 C water
1/3 plus 1 T vegetable oil
1/4 C honey
1/4 C molasses
1 t cinnamon
3/4 t salt
1 1/2 t vanilla extract
1 1/2 C dried fruit

Preheat oven to 300 and line a 13 by 18 jelly roll pan with parchment paper. Stir together oats, nuts, wheat germ, coconut and sesame seeds. In a small saucepan stir together water, oil, honey, molasses, cinnamon and salt. Heat while stirring until sugar dissolves (do not boil). Pour over dry ingredients and stir thoroughly to combine. Spread evenly in pan and bake, stirring every 15 minutes, until granola is golden and crisp. This will take about 1 hour. Let cool and then stir in dried fruit. Store in a covered container for up to 6 months.

Yield: about 20 servings

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