The defining feature of granola is really only the rolled oats baked with some sort of sweet binding agent. You could use molasses or a mixture of brown sugar and vegetable oil, but I like honey. I also go for the whole almonds and a lot of seeds!
There's a lot of room to make this recipe your own so go nuts! (Ha ha ha. Granola humor...)
Note: I tried using regular rolled oats instead of the extra thick kind I normally use, and the granola just wasn't as good. It got mushy quickly in milk. For best results, use thick oats!
- 2 cups Bob's Red Mill extra thick rolled oats
- 1 cup of raw almonds
- 2/3 cup of nuts & seeds (e.g. sunflower seeds, sesame seeds, flaxseeds)
- 1/3 cup wheat bran
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raw pecans
- 1 cup dried fruit (e.g. raisins, dried apricots, dried blueberries)
Preheat oven to 325º.
In a large bowl, combine everything except for the coconut flakes, pecans, and fruit. Stir until thoroughly mixed.
Spread into a large jelly roll pan or cookie sheet with a high lip.
Bake for 10 minutes. Stir. Bake for 10 more minutes.
Stir in coconut flakes and pecans. (These items are too delicate to be added at the beginning). Bake for 5 minutes.
Mix in dried fruit. Cool.