We like granola. And we eat a lot of granola. So we make a lot of granola.
This is our granola recipe, the recipe we’ve made for as long as I remember. To save time, we make three or four batches at a time and freeze the extras in garbage bags. True story. Then we thaw it, add the syrup, and bake. How much easier does it get?
A note about our granola recipe: it really does make a lot. But I’m not splitting it up for you because then it wouldn’t be our granola recipe. It would be a shrunken granola recipe. And we don’t make shrunken granola. Another thing about our granola recipe: it’s not lumpy. Don’t get me wrong, I love lumpy granola, but I also love our granola. Lumpy is just not the way we make our granola.
Hmmmm. Smell that? Doesn’t it make you want to grab and handful to eat on your way to the next room?
15 cups old-fashioned oats
1 cup each wheat bran and wheat germ
1 1/4 cups sunflower seeds
2/3 cup sesame seeds
1 2/3 cup each cashews, chopped pumpkin seeds, and chopped almonds
2 1/2 cups chopped walnuts
Combine these ingredients. Not delicious-looking yet, but you’ll get there.
Now for the confusing part. Get a two-cup measuring cup. Here’s what you’ll need:
Pour in oil right to under 1/2 cup. Pour in maple syrup until it’s between 3/4 and 1 cup. Now add honey to reach 1 1/2 cups. Make sense?
Pour the syrup over the oats and mix well. No lumps. Dump the granola into two or three large pans. Bake at 350 until crispy and brown, stirring well every ten minutes.
Enjoy this granola. It’s good stuff.