This granola is one of my staples for warding off a munchy attack. This granola turns out crunchy, yet soft and easy to chew. Your kids will love this!
The recipe makes about 12 cups granola. That’s enough to last me about 6 weeks. Once cooled I store it in one quart freezer bags in the freezer.
Basic Honey Granola
6 cups old-fashioned rolled oats (1 small container)
2 teaspoons kosher salt (I use finely ground sea salt) Omit if you are on a low-salt diet
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cup honey
1 cup packed dark brown sugar
2 teaspoons vanilla
1 1/4 cups oil (vegetable, peanut, or olive)
Add-ins before baking: Add in what you like up to a total of 6 cups of nuts and seeds.
2 cups nuts I like Planters Dry Roasted because the honey/brown sugar mixture sticks well to dry roasted. You can also use shelled roasted peanuts (Unsalted for low salt diets), baking almonds, slivered almonds, or 1 can of Planters Redskin Peanuts
2 cups hulled raw pumpkin seeds (Pepitas)
2-3 cups raw sunflower seeds (shelled)
Add-ins after baking: Add in what you like up to a total of 3 cups of dried fruit.
1 package dried cherries or cranberries, (I like the pomgranite flavored)
1 cup raisins, currants or dried dates
Heat the oven to 275°F. If your oven tends to run hot, reduce this to 250. (Many recipes want you to use a higher temp, say 325 degrees but you risk the chance of burning your granola or having it come out too hard to eat.)
Line a large baking sheet or three with parchment paper.
In a large bowl, combine oats, peanuts, pumpkin seeds, wheat germ, salt, cinnamon, and ginger. If your bowl is not big enough split the mixture at this point and put half of each ingredient in each bowl.
In a small saucepan, mix the honey and brown sugar. Bring to a simmer over medium heat, stirring constantly. (You are just mixing the honey and brown sugar here into a glaze. Don’t boil it for more than 60 seconds or it will get to hard to work with.) (Like peanut brittle)
Turn off the heat and when the mixture quits bubbling stir in the vanilla. If you are using peanut butter stir in the PB at this point until it’s melted and smooth.
Pour over the oat mixture. Pour in the oil, and stir thoroughly. The mixture will be chunky and rough.
Spread the oat mixture evenly on the prepared baking sheet(s) and bake for 60 minutes, stirring three times while baking. I set the stove timer to 20 minutes. I take it out of the oven each time and pour it into a mixing bowl, stir it with a large spoon and then put it back on the sheet.
When you take it out of the oven for the last time leave it on the baking sheet until the pan is cool enough to handle with your bare hands. Then, transfer the granola to a large bowl and add the cherries, cranberries, rasins and dates, tossing to combine.
I store it in the freezer in Zip-Lock bags. When I need some, I store that package in the frig for up to two weeks. It will keep for up to three days non-refrigerated.
Additional Flavors & Add-Ins:
Honey and Peanut Butter Granola (My Favorite!)
• 1 1/2 cups peanut butter, natural smooth or chunky. After you simmer the honey/brown sugar mixture add the peanut butter to it and mix until it’s smooth. Pour over the oat mixture and mix well before adding the oil to the mix.
• Chocolate and PB: 1/2 cup chocolate chips, after the granola has completely cooled.
• Flax Seeds. 1 cup of Dark Flax seeds is very good in this Granola but they are really small and will get in your teeth. I don’t recommend using them for small kids.
• Tropical PB: 1 cup unsweetened coconut, added before baking, plus 1/2 cup each dried pineapple and banana chips added after baking.
• 1/2 cup dried cranberries and 1/2 cup raisins added after baking, instead of the dates.
• 1 cup wheat germ (A lot of granola recipes use this but I don’t use it-too much gas)
• 1 cup powered milk
• 2 cups Cheerios
• Nutella Granola – I am making a separate recipe for this wonderful snack