“This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.” ~Fine Cooking
I make a batch of this about once a month for my husband’s weekday breakfast of strawberry yogurt, granola, and banana. I’d get sick of having the same breakfast every day, but he likes it, so I had to find a good home-made recipe to keep us from going broke having to buy good granola from the store. He likes this one best, and it adapts well to different kinds of fruits and nuts. I’ve added flax seeds to original recipe, which I reflect below, to up the nutritional content. I’ve also amended the cooking time to shorten it. The first time I made this, I followed the directions to the letter and ended up with burnt granola. So, I do 12 minutes, switch the pans, bake for another 12 minutes, and let cool in the pan. It works out perfectly with our oven.
Yields 9 to 10 cups.
- Vegetable oil spray
- 4 cups old-fashioned (not quick-cooking) rolled oats
- 1 cup oat bran
- 2 cups whole almonds, coarsely chopped
- 3/4 cup vegetable oil
- 3/4 cup honey
- 1 Tbs. pure vanilla extract
- 1/2 tsp. pure almond extract
1 cup nonfat dry milk powder
1 cup flax seed divided, ½ cup whole & ½ cup ground
- 1/2 tsp. table salt
- 1 cup dried fruit: blueberries, raisins, cranberries, cherries, pineapple, etc.
- Position racks in the upper and lower thirds of the oven and heat the oven to 325°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder ground and whole flax seeds, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
- Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 12 min., stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 12 min.; don’t overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.