We love granola around here! It’s such a good and wholesome snack, handful after handful, with CrUnCh! (Oh, how I love crunch.) It’s really a great way to start your day off right too, in the morning! Throw some in a bowl with a few splashes of cold milk, or load it on top of a serving of yogurt!
Unfortunately, it’s next to impossible to find ‘peanut-safe’ granola at the markets. Added to the allergies now, is cashews and pistachios. Even small amounts of granola are kind of pricey to buy, ready-made, anyway. So, if we want granola (and we do!), it’s up to us to make it homemade. But we don’t mind, because it’s easy and fun to make, and we can make BIG batches.
We have posted another granola recipe here on the blog before, and that one can be found here. There is so many ways to make granola! Experimenting with different ingredients, is half the fun and surprise! Here is the granola recipe we’ve been crunching on this week!
(Note: All C.(cup) measurements are heaping – not level.)
- 4C rolled oats
- 1 1/2 C shredded unsweetened coconut
- 1 C wheat germ
- 1 C chopped *unsalted nuts
- 1/2 C natural bran (We used Fiber One cereal.)
- 2 C raisins
- 1/2 C cooking oil
- 1/2 C honey
- 1/2 tsp. vanilla
(*For allergy safety, we rinsed and dried whole walnuts by the fire, and then shelled them and chopped up fresh.)
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. In a small saucepan, combine oil and honey. Stir over low heat until the honey is melted and it’s warm and blended with the oil enough. (About 5 minutes.) Stir in vanilla. Pour oil mixture over dry ingredients, little by little, mixing to blend well. Spread mixture on two cookie sheets, and bake for for 15-20 minutes until lightly browned, stirring and flipping mixture over about half way through time. Let cool completely. Store in an airtight container. Makes about 12+ cups!