Vermont Maple Granola
And you thought store-bought granola was tasty? Wait'll you try your own fresh, homemade version!
7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 cup Baker's Special Dry Milk
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup maple syrup
1 tablespoon vanilla extract
1 cup raisins
additional dried fruit/nuts as desired
In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup, and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined.
Spread granola on a couple of large, lightly greased baking sheets. Bake in a preheated 250°F oven for 2 hours, tossing and stirring mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.
Reviews
01/24/2009
Easy to make and really delicious! Before trying this recipe, I had never attempted making homemade granola but my husband and I both found it to be far superior to any commercially-prepared cereal. It does make a LOT, but it keeps well.
01/05/2009
Similar but inferior to the marvelous Maple Granola recipe in King Arthur Flour's Whole Grain Baking cookbook. I much prefer the cookbook's granola (which includes golden raisins, dried apricots, and cranberries—but doesn't require dry milk or toasting the coconut flakes in advance). Still, anyone on a high-fiber diet cannot go wrong with the expertly crafted King Arthur Flour whole grains recipes.
07/19/2009
So easy to make and much better than my husband and I even thought it would be and we were quite excited about this recipe.
10/20/2009
This is a great recipe for granola. However, I found the baking time to be way off. It was well toasted after 1 hr -- and I had to reduce the temp again and tried to continue going the extra hour but had to take it out of the oven - otherwise it would have been "toast". Does KAF really think 2 hrs @250F is the right time?
Yes, 2 hours is the time that worked best for us. But please remember, every oven will perform differently. This may just be one of those variations. Frank @ KAF.
01/03/2010
I commented earlier about the oven temp -- I made this granola again and "put my glasses on" to be sure I set it at 250F - and it came out perfect -- Sorry for the previous message about the oven temp being wrong - Again - KAF was right!!! Thanks for the great recipes and for being in Vermont!!!!
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