Mom’s Granola Recipe
Note: For a gluten-free version, be sure to use certified gluten-free rolled oats and oat bran and omit the wheat bran. You can also add quinoa flakes, if desired.
Mom’s Granola Makes 18 cups or more
6 cups rolled oats
2-½ cups raw sunflower seeds
1 cup sesame seeds
2 cups wheat bran
1 cup oat bran
1 cup walnuts
2 cups chopped almonds
2 cups chopped pecans
1/2 cup vegetable oil (I use either light olive or coconut oil)
1 and 1/2 cups maple syrup or honey
4 or more cups dried fruit, such as raisins, currants, cut-up apricots, dates, prunes, papaya chunks, or blueberries
1-3 tsp. (or more) cinnamon or other spices to taste (optional)
1) In a large bowl, mix nuts and grains. Mix in oil and syrup (or honey). Toss well to coat the dry ingredients, using two wooden spoons.
2) Put the mixture into two 11 X 17" glass or metal baking pans, or you can use a couple of cookie sheets. Using a wooden spoon, spread the mixture out in a single layer. If you have a smaller oven, of course you’ll need smaller pans.
3) Bake for 15 minutes at 350º F. Stir the granola in from the edges and reduce heat to 325º F. Bake 30 minutes more, stirring every 10 minutes. Be careful not to let the granola burn. Remove the pans from the oven.
4) Dump the granola back into the bowl, and add at least 4 cups of your favorite dried fruit, along with any spices you are using.
5) Cool the granola, and store it in air tight jars or bags. The granola will keep several weeks in glass jars, or longer if you freeze it.
Serve topped with your favorite cereal beverage or yogurt. You can add some fresh fruit, too, if desired. Granola is easier to digest if you soak it first so that it’s relatively soft. Granola is also a great topping for ice cream or other frozen desserts.
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