Being inspired by the recent granola posts of morecheesemorechocolate and Whitney in Chicago, I was dying to make my own. When I mentioned it to my mom, she was an enthusiastic participant. In fact, she had a granola recipe that she had clipped out of a magazine and was wanting to try. I can’t tell you which magazine, because it was clipped so nicely that it no longer contained any edges where the name of the magazine is usually printed. We also changed several things in the recipe so if you happened to see that very same magazine, you might not recognize it as this recipe.
This is my mom chopping walnuts.
After a little heat and a little stirring they resemble Dippin’ Dots. You know, the ice cream of the future that no one ever bought into.
- 4 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup chopped walnuts
- 1 cup sliced or chopped almonds
- 1/4 cup flax-seed
- 1/2 cup firmly packed brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1/2 cup honey
- 1/2 cup canola oil, plus additional for greasing the pan
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
- Preheat oven to 325F. Lightly oil a large, rimmed baking sheet(I used 2).
- Combine oats, coconut, walnuts, almonds, brown sugar, flax-seed, cinnamon and salt in a large bowl. Stir well.
- Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
- Spread onto prepared baking sheet.
- Bake about 25 minutes, until lightly browned, stirring often(I stirred every 4-6 minutes).
- When it’s lightly browned to your satisfaction, pull the pans out and let them sit on cooling racks for 90 minutes. It’s really hard to let this delicious smelling granola sit there for a whole 90 minutes after it’s filled the house with such a delicious aroma. Granola can be stored in an air tight container for up to one month.