This summer, I discovered tasty granola at a farmer's market. It was a little pricey. So I learned to make my own. I made granola once a week for a few months. Only a few made the cut. This recipe came from a suggestion in the comments of a friend's status update on her facebook page. That's right - I got it from a friend of a friend.
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup maple syrup or agave
2 Tbsp. vegetable oil, such as canola or safflower
- Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.
- In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
- Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.
- Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container.
- Store in the refrigerator indefinitely.