I love granola. But I'm picky. Dad kind of spoiled us a bit by baking homemade granola through most of my growing up. He gave me a taste for granola that has both soft and crunchy, varied texture and sizes of chunks. My recipe is rather different than his, but we still love it. My husband will eat this stuff by the handful for a snack, with yogurt or milk, pretty much any time of day.
Mix dry together in large bowl:
3 1/2 c raw oats
1/2 c baker's bran or wheat germ
2 Tb whole grain wheat flour
1 c semi-crushed nuts
1 Tb cinnamon
1 tsp ground orange peel
1/4 c sesame or flax seeds
1/2 tsp salt
In saucepan, bring to a soft, frothing boil:
1/4 c brown sugar or honey
1/2 c honey
1/2 c honey
1/3 c olive oil
1 tsp vanilla extract
Stir wet into dry. Spread evenly on one baking tray, and pop into a 325F oven for 20 minutes. Once baked, add 1 1/2 cups of dried fruit and stir into the hot granola. Let cool. Store airtight for several weeks. Yields approximately 2 1/2 lbs.
Use a mortar and pestle to bash up whole nuts into irregular sizes for interesting texture.
Granola breakfast topped with natural live yogurt and plum sauce.
Pictured here is a flourless batch, half sized (yes, you can half the recipe), made with chia and sesame seeds, coconut flakes, papaya, cranberries and raisins.