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Deb's Granola
I often mix 1 tsp vanilla with the honey and love the flavor it adds. I adapted this recipe ever-so-slightly from my neighbor Deb.
- 5 c rolled oats (not instant)
- 4 c chopped nuts and seeds (suggested: sunflower seeds, pecans, walnuts, pumpkin seeds, slivered almonds, flax seeds, cashews)
- 1/2 tsp kosher salt
- 3/4 c – 1 c honey, warmed – or a mixture of honey and maple syrup (with 1 tsp vanilla added as an option)
- 1/4 c vegetable oil (this can be doubled, if you’re not concerned about calories; it will result in a shinier, richer granola)
- 1 c raisins (optional)
- 1/2 c unsweetened flaked coconut (optional)
Mix the oats, nuts and seeds, and salt in a large bowl. Add the honey and oil and mix well.
Spread the mixture on ungreased cookie sheets and bake at 325 degrees for 30-40 minutes, stirring occasionally – until the entire batch is golden brown.
Allow the mixture to cool, stirring from time to time. When it is almost cool, add the raisins and unsweetened coconut and mix well.
The granola keeps well stored in an airtight container in a cool place and may also be frozen.
Recipe brought to you by Deb and BigLittleMeals.com and Andy and Ann.