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Granola

 

 


 

College Cooking Tips

Granola

Modified from a wonderful cookbook,  More with Less.

Single Recipe & (Double recipe)

In a large bowl mix:

  • 4 cups rolled oats  (8 cups)
  • 1/2 cup shredded or flaked coconut   (1 cup)
  • 1 cup chopped nuts, you choose which nut or nuts   (2 cups)
  • 1/2 cup seeds- sesame or pumpkin or sunflower(might be a good idea to get the kind without the shell!)  (1 cup)
  • 1/2 tsp. salt   (1 tsp.)
  • 2 tsp. cinnamon (4 tsp.)

 

Combine in a separate bowl:

  • 1/4 cup honey   (1/2 cup)
  • 1/4 cup maple syrup   (1/2 cup)
  • 1/3 cup light flavored oil   (2/3 cups)
  • 1 tsp. vanilla  (1 Tbs.)

Mix the dry ingredients thoroughly with the liquid ingredients:

Spread on a large greased cookie sheet with edges. 

If you’re doubling the recipe…which we recommend, and you only have 1 cookie sheet simply divide the mixture in half and cook it in two separate batches. USE YOUR TIMER or you’ll burn it.

When you’re done you’ll have several weeks of breakfast options that will fit in 2 gal. ziplock bags quite comfortably.

(2 cookie sheets for doubled recipe)

Bake 15 minutes at 350 degrees.

Remove granola and stir.

Return to the oven for 5-10 minutes.

Keep an eye on the granola so it doesn’t burn.

Remove from the oven and stir in 1-1/2 cups craisins  (3 cups) or other dried fruit.

Cool, then store in a tightly sealed container.

 

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