07 June 2013

Saturday Brunch: Granola



We eat this granola practically everyday. But on the weekends, we like to spice it up a bit.  I'm going to try somthing tropical this weekend,  papaya or mango with a couple scoops of  Stony Field Farms Banilla Yogurt!

Here's the basic recipe:
6 Cups old fashioned rolled oats (not quick)
1 Cup nuts
1 Cup raisins
1/4 cup of wheat germ
1/8 cup Cinnamon (or more, I love cinnamon)
1/4 Cup water
1Tsp banana extract (if you have vanilla, use that)
2/3 Cup brown sugar
1/4 Tsp salt

Here's what you do:
Pre-heat your oven to 350 degrees.

Simmer the water, sugar, salt, and extract in a saucepan until the sugar dissolves. Remove this from heat. In a large mixing bowl, add the remaining dry ingredients and stir until all is evenly mixed up. Then add your slightly cooled liquid to the dry ingredients--in 2 portions--and stir until all the oats are coated. If you think the mixture is well coated, mix for another minute to be sure.

Lightly grease a large baking pan with cooking spray and fill it with your oat mixture. Bake for 30 minutes, stirring your granola every 10 minutes (this is VERY important. At the 30 minute mark, stir your granola once more and turn off the heat. Let your granola cool for 30 minutes to a hour-- I leave it in the oven for this, but it's not necessary.

Scoop and enjoy!

P.S. This will last for 3-4 weeks in the fridge, I guess. It has never lasted that long in our house. We generally make a batch once a week.