Crunchy Granola
What a pleasure, to start your day with a tummy–filling bowl of delicious whole–grain granola! And it’s easy to make your own. Just stir together everything but the dried fruit, and bake till crunchy. Add your favorite fruits once it’s cool.
Read our blog about this granola, with additional photos, at Bakers’ Banter.
7 cups (1 1/2 pounds) rolled oats, uncooked
1 cup (4 ounces) flaked unsweetened coconut (optional, but good)
1 cup (4 ounces) stabilized wheat germ
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1 cup sunflower seeds, raw or toasted
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt
1 cup (11 ounces) pure maple syrup*
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced pineapple, diced apricots, chopped dates, or the mixture of your choice)
*Pure maple syrup (as opposed to maple-flavored cane sugar syrup) makes a MUCH tastier granola. If you use "fake" syrup, be advised you’ll have to use a lot more to get the same degree of sweetness; probably an additional 1/2 cup.
**Our Fruitcake Fruits, 20 ounces of tasty dried apricots, raisins, pineapple, dates, and cranberries, is the perfect size for this recipe.
In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.
Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.
When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.
Yield: about 18 cups, about 4 1/4 pounds granola.
Reviews
01/26/2010
What a terrific and super simple recipe! I am making my second batch right now. Really yummy granola and it is a perfect gift item. I ate my first batch up quickly - I am currently training for the Bataan Memorial Death March Marathon and am using the granola for refueling during my long trail runs. It doesn't bother my stomach at all when I am running and it so delicious! Thank you KAF for all your fabulous recipes!
Best wishes for your training and marathon. We're glad to be part of your quest. Irene @ KAF
01/20/2010
WOW! This is a great recipe and I know that I will continue to make it. To get away from the higher calories while I am trying to lose weight I am carefully measuring out a 3/4 cup serving to go along with Greek yogurt. YUM! It is a treat to look forward to.
01/11/2010
I used 11 cups (2 pounds + 1 - 2 ounces) of old-fashioned oats, with no nuts or wheat germ or coconut. I added 2 tsp. Chinese cassia cinnamon (Penzeys) which made this recipe wonderful! I offer toasted nuts (chopped pecans and sliced almonds from Trader Joe's), unsweetened coconut (which I don't toast - I get it in bulk at the health food store), and dried fruit as add-ins. And it makes a nice gift "kit" with the granola and separate add-ins. And this way, everyone has exactly the granola they like. Everyone raves about this granola, and the crisp texture is something not available in stores. It has kept well, without loosing the crispness.
01/05/2010
Easy to prepare. GREAT tasting. I've made it again & again, because everybody loves it!
11/29/2009
Taste great, easy to do. Done when granola is dry, do not bake longer.
11/14/2009
This has become a mainstay in our home. We have it each morning with yogurt or just grab a handful whenever to satisfy the crunching urge. I love the real maple syrup - an indulgence for sure, but well worth it.
09/30/2009
This is a hearty granola that is not too sweet. My family and I eat it as a cereal with a little milk. Thank you! Dea
09/25/2009
Wonderful, crunchy, chewy granola! How would I vary the recipe to make peanut butter granola??
I would add 1/2 cup of peanut butter with the wet ingredients. Mary @ KAF < /strong>
09/10/2009
I made this granola for our 50 mile mountain bike race participants. They devoured it when they finished the race! Many said that it was the best granola they have ever eaten. Easy to make and great with yogurt! This recipe is a keeper!
09/10/2009
Absolutely delicious. I cut the oil to less than a 1/2 cup, more like 1/3 cup, and it was still delicious. Added flax seed to lower triglycerides, any nuts and dried fruit combination, and it was still the best. GREAT RECIPE!
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