Homemade Granola

I love this recipe—which I’ve adapted just slightly from that Mennonite classic, the More-With-Less Cookbook—because it is so versatile. You can make this granola from what you like and what you have on hand, changing the ingredients from time to time for the sake of variety. Plus, it’s easy and will save you a whole bunch over supermarket granola.

In a large bowl, combine dry ingredients, starting with

• at least 3 cups of rolled oats
  

and adding your choices from the list below to make 7 cups.

• wheat germ
• whole wheat flour
• wheat bran
• wheat grits
• cornmeal
• oat bran
• soy flour, grits, or roasted beans
• grape nuts
• uncooked cereals like cream of wheat or cream of rice, etc.
• sunflower seeds
• sesame seeds
• roasted pumpkin seeds
• dried grated coconut
• dry milk solids
• chopped nuts
• spices—cinnamon, nutmeg, etc.

You get the idea. A trip to your health food store will probably give you other ideas.

In another bowl, combine liquid ingredients from the list below to make one cup total. Adjust the proportions of sweeteners, oil, etc, to your taste.

• honey
• syrup
• molasses
• brown sugar
• oil
• melted butter
• peanut butter
• milk or cream

Pour the blended liquid ingredients over the dry ingredients  and mix together. Bake in large greased baking pans (at least 2 9x13-inch pans) for 30-60 minutes at 300F, stirring often. Exact timing will depend on how deep the granola is in your pans and how brown you like it. For a chunkier cereal, allow it to cool undisturbed. We prefer ours not-so-chunky, so I stir it now and then as it cools.

When cooled, add dried fruit as desired.

• raisins
• dried cranberries
• snipped dried apricots, apples, peaches, pears, etc.
  
• chopped dates.

Youngest son and I like to mix a bunch in vanilla yogurt for breakfast, adding fruit (or not). It is also yummy with rice milk or soy milk.

 

This recipe is posted for tomorrow’s collection of breakfast recipes at Home, but not alone.

Comments

[ellen b]

That sounds wonderful especially with all the choices.
I've never made granola before but I think I'd like to try it...

[Carla Rolfe]

I've always wanted to make granola, but never have. We have a really good bulk food store here, so I think I need to take my list and go in there and give this a try.

[mummymac]

I think with so many options there you have converted us all Rebecca.

Thanks

[Kim in ON]

oh, I like the yougurt idea, too. I should make a batch of this to send back to school with my daughter, and then she can add some yougurt as she likes.

[Candy]

I used to have the More With Less book! Brings back memories.

[Julie]

I make this, too! SO GOOD. In fact, I think I posted it a while back on my blog. Just don't bake it at 350 like I did on accident and smoke out my kitchen. Oops.

[Engracia Enriquez]

My 17 year old daughter is living mainly on granola and yogurt these days!
I'll make sure to have a good supply of this recipe available for her at all times.
So, what is the best temperature to bake it correctly?
I have smoked my kitchen more than once and I don't want to mess up this time.
thanks
Engracia E.

[rebecca]

Oops! I didn't give a temp, did I? I'll correct it right away.

I do mine at 300F, and I do peek at it often so I catch it before it gets too brown.