Thursday, August 27, 2009


This is the original recipe. And that jar is probably older than I am. Makes a generous quart or so without the fruit added in for storage.

2 ½ cups uncooked regular or quick cooking rolled oats
½ cup flaked or shredded coconut-unsweetened if possible
½ cup sliced almonds
¼ cup untoasted sunflower seeds
¼ cup honey
¼ cup molasses
4 tablespoons hot water
½ teaspoon ground cinnamon
½ cup raisins
½ cup chopped pitter dates
1 teaspoon vanilla extract

Combine the cereal and nuts in a large bowl. Combine the honey, molasses, hot water and cinnamon in a separate bowl. Pour the liquid over the grain mixture and mix thoroughly until mix is completely coated. Spray a large baking sheet with vegetable spray and spread the mixture evenly. Place in a 325 oven and bake for thirty to thirty five minutes. Stir the mixture every five minutes or so until the cereal starts to turn brown and the mix dries out. Stir in the dried fruit and vanilla the mix will crisp as it dries.

Store in an airtight container for up to two weeks. This is a very crunchy granola.

239 calories per half cup serving following the recipe.

Ok, my variations. You can use any rolled grains. I just got a batch of Bob’s Red Mill Five Grain Mix for the next batch. And mom doesn’t much care for sunflower seeds so I leave those out. I used cashews in one batch because I wanted to make it “now” and didn’t have any almonds. If you aren’t big on nuts you could try using more cereal and skip the nuts entirely; or add the nuts and fruits you want when you serve it.

All honey works just great. For the last batch I made a simple syrup of ¾ cup each brown sugar and water. Boiled it for a few minutes and mixed it in the cereal mixture. It tastes just fine; in fact I can barely tell the difference. And I don’t add the fruit until we actually eat the granola. It stays crisp longer.

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