• Dr. Dawn Harris Sherling

Recipe: Breakfast: Best Granola Ever!

Makes about 15 servings



This granola makes it incredibly easy to avoid commercially made breakfast cereals. If you are also trying to avoid gluten, gluten free oats are readily available in most supermarkets and specialty stores. This recipe makes about 2 large mason jars worth of granola (with some left over for you to enjoy while the granola cools!). Don’t have the exact ingredients called for? Feel free to improvise with your favorite dried fruits and nuts. Almost anything works in this recipe. Just remember to keep the fruit out of the oven and add in at the end when everything else has cooled.


Ingredients

4 cups of old-fashioned rolled oats

1 heaping dry measuring cup of sliced almonds

1 heaping dry measuring cup of pecan pieces or halves

2 packed tablespoons of brown sugar

¼ dry measuring cup of vegetable oil (this is okay to eyeball in the dry measuring cup you already used to reduce dishes later!)

¼ dry measuring cup of maple syrup (real maple syrup is strongly encouraged to keep this additive free)

½ teaspoon salt

¼ teaspoon cinnamon (or more if you like cinnamon)

½ cup raisins

½ cup dried cranberries


1. Preheat oven to 250F. Arrange one rack about 1/3 of the way from the bottom and another rack 1/3 of the way from the top of the oven.

2. Combine oats, almonds, pecans, brown sugar, and cinnamon in a large bowl. Mix well to make sure that brown sugar is evenly distributed. Set aside your measuring cup.

3. Fill measuring cup about ¼ of the way with vegetable oil. Then add about another ¼ cup of maple syrup directly to the oil so that the maple syrup pours out easily.

4. Add the salt to the oil and syrup and give it a few stirs to mix.

5. Pour the wet mixture onto the dry ingredients and mix well so that all of the oats are a little moistened.

6. Spread the granola onto 2 baking sheets.

7. Put one tray on the top rack of over and one tray on the bottom.

8. After about 15 minutes of baking, take one of the trays out and mix around with a fork, then take the other tray out and put the first tray back where the other one was. Mix the granola on the second tray with a fork and replace where the first tray had originally been. Repeat this 2 more times after 15 minute intervals. The granola should feel dried out when you mix with a fork the final time. If you like your granola toastier, leave in another 10-15 minutes.

9. Allow granola to cool and then mix with raisins and cranberries and store in sealed containers. It can last for a week or so, but in my house, it’s usually gone in a few days. Can store in the refrigerator to help it last a few weeks.


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