What is a simple and yummy recipe for homemade granola?

Answer 1

This is my personal favorite. One that I have been making for years. My grown up son just asked me to make him a batch for his birthday!

Honey Nut Granola
2 1/2 cups oats
1/2 c packed brown sugar
1/2 c nuts (I like walnuts, chopped, or almond slices best-or combination)
1/3 c honey
1/3 c melted butter'
1 tsp cinnamon
1 tsp vanilla
1/2 cups total of raisins, dates, coconut
Combine all ingredients except raisins. Bake in greased 9x13 pan or cookie sheet for 25 minutes at 325 stirring occasionally. Check for color and then remove from oven. Let cool just a few minutes and stir in raisins. This should be chunky and crunchy. If you like it less crunchy, don't let it bake as long--remember it will be crunchier when it cools. Put in airtight container. Serve plain, or as a cereal with milk.
Enjoy! Makes abt 6 cups

Answer 2

Mix and Match Granola

4 cups rolled oats, wheat, or barley (any combination)
1/2 cup sunflower seeds or sesame seeds
1/2 cup honey, maple syrup, or a thick syrup made with 1/2 cup brown sugar and 2-3 tablespoons water
1/4 cup canola oil
1 teaspoon vanilla and/or other extract
3/4 cup raisins or other dried fruit (optional)
1/2 cup walnuts (optional)
1/2 teaspoon salt

Directions:

Preheat the oven to 325 degrees.

1. In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside.
2. In another bowl mix the sweetener, oil, and extract together.
3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.
4. Spread the granola in a shallow baking pan. Bake at 325 degrees for ten minutes. Use a spatula and turn the granola on the baking sheet. Place the granola back in the oven and bake for another ten minutes or until fairly dry and starting to brown. Remove the granola from the oven and stir in the fruit.

Tips

1. Granola will become crispier and crunchier as it cools.
2. Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. Freeze for longer storage.

ENJOY!!!

Answer 3

GRANOLA
Active time: 10 min Start to finish: 1 1/4 hr
4 cups old-fashioned rolled oats
2 1/2 cups sliced almonds (1/2 lb)
1 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup honey
1 cup dried cranberries (5 oz)
1 cup golden raisins (5 1/2 oz)



Put oven rack in middle position and preheat oven to 375°F. Line a large shallow baking pan with foil and oil foil.
Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25 to 30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.

Makes about 10 cups.

Answer 4

5 cups rolled oats
1 cup each of chopped almonds, sesame seeds, sunflower seeds, shredded coconut, soy flour, powdered milk (preferably non-instant), and wheat germ.
1 cup warmed honey
1 cup oil, any kind


Preheat the oven to 300 degrees. Combine dry ingredients. Combine honey and oil and drizzle over the dry ingredients tossing and coating. Spread the mixture on 2 cookie sheets and bake for 30 to 45 minutes until golden. Makes up to 12 cups, depending what you add or leave out.

Answer 5

GRANOLA

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.



GRANOLA II

2 bananas, peeled and diced
1 1/4 cups dates, pitted and chopped
1/4 cup packed brown sugar
1/4 cup hot water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
8 cups quick cooking oats
8 ounces dried mixed fruit
8 ounces blanched slivered almonds

DIRECTIONS

Preheat oven to 250 degrees F (120 degrees C).
Puree the bananas and dates in a food processor. Add the brown sugar, hot water, vanilla and cinnamon; mix well.
Pour mixture into a large mixing bowl, add oatmeal and mix well.
Spread onto large baking sheets and bake at 250 degrees F (120 degrees C) for 1 to 1 1/2 hours stirring frequently. Cook longer for crunchier if desired. Once cooled add the dried fruits and nuts, as little or as much as you want, and mix.





GRANOLA III


8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans and walnuts. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon and vanilla. Bring to a boil then pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.