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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Spun my own version after browsing dozens of recipes for granola. Am still tweaking the fine details, but the flavor came out fantastic on first try; well worth another go. The recipe is flexible - mix and match ingredients to your heart's content. Happy crunching! Ingredients:
5 1/2 cups rolled oats, not instant |
1 cup steel cut oats |
1 cup wheat bran |
2/3 cup oat bran |
2/3 cup flax seed, golden |
1/3 cup sunflower seeds |
1/2 cup amaranth |
1 cup wheat germ, raw |
1 cup textured vegetable protein, flakes |
1 1/2 cups almonds, sliced |
1/2 cup vegetable oil |
1/2 cup sorghum |
2 -3 tablespoons clover honey |
2 tablespoons walnut syrup (or other desired flavor) |
1/4 cup splenda granular |
3 teaspoons vanilla |
1 cinnamon stick, broken into pieces |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
nonstick cooking spray |
dried fruit (optional) |
Directions:
1. Preheat oven to 300 degrees.
2. Combine Dry Ingredients in a large bowl.
3. Heat Syrup Ingredients in a small saucepan over medium-low heat, stirring, until smooth. Reduce heat to low.
4. Add syrup mixture to dry granola, about 1/4 - 1/2 cup at a time, mixing granola to coat evenly.
5. Lightly spray two cookie sheets with nonstick cooking spray. Divide granola-syrup mixture in two and spread each half on a cookie sheet, making sure the granola makes an even layer that reaches all the way to edges.
6. Bake at 300 degrees for 30-45 minutes, stirring every 10-15 minutes to prevent burning. Remove from oven & cool on wire racks.
7. For a small crumble texture, stir granola periodically while cooling; for clusters, allow to cool completely before gently breaking granola.
8. When completely cool, mix in any desired fruits and store in an airtight container (or add fruits/other toppings when serving). NOTE: remove any cinnamon stick pieces before serving.
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