So maybe I’m biased and maybe I haven’t really tried all that many granola recipes, but that’s only because I LOVE this one, so why should I bother with others? ;oP
I’ve been making this granola recipe for at least a year now, though I’ve taken the summer months off because I didn’t want to heat up the house. Now that it’s cooled off here in Colorado (at least for now), I’ve been craving the granola again, so while Julian napped one day this past week, Ava and I made a big batch.
I actually got my recipe from USA Weekend, but I’ve experimented with ingredients and tweaked it here and there, doubled the recipe (since my family always eats it up in no time flat) and made it my own.
Here’s what I now call the…
Best Granola Ever.
1/3 cup + 1 Tbs. oil, vegetable or canola
2 Tbs. water
1 tsp. ground cinnamon
4 Tbs. molasses
4 Tbs. maple syrup
(Or you can just use 1/2 cup of maple syrup and omit the molasses)
4 cups old-fashioned oats
1 cup wheat germ
4 Tbs. brown sugar
1/2 tsp. salt
4 Tbs. ground flaxseed
2/3 cup coconut
2/3 cup pumpkin seeds (sunflower seeds can be substituted)
2/3 cup almonds (chopped or whole)
Adjust oven racks to middle positions. Preheat to 275 degrees. Coat two metal cookie sheets with cooking spray or oil and set aside.
Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.
Mix oats through almonds in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.
Pour mixture onto two prepared cookie sheets. Working a handful at a time, squeeze granola to form small clumps.
Bake for 30 minutes. Stir and continue to bake until golden brown, about 15 minutes longer.
Let cool. Granola can be stored in an airtight container for up to two weeks. Enjoy!
Makes (roughly) 2 quarts.