February 23, 2010


Last Christmas, my mom wrapped up a jar of granola and put it under the tree. It was some good granola, so I asked for the recipe. It comes via my aunt, Terese Honel Bailey, who compiled the recipe from several. Thanks Aunt Terese! Granola recipes are very flexible; you can swap out the nuts, or add dried fruit such as cranberries, raisins, or apple pieces after baking. I recently saw a recipe for granola with pistachios and apricots--sounds good! Store in a dry place. Mix into plain yogurt, with milk, or leave on the table and watch it disappear. You can halve the recipe if you don't have two 9"x13" pans or don't want so much granola (but that won't happen).

Dry Ingredients:
8 cups old fashioned (rolled) oats
1 c. almonds (whole or pieces)
1 c. walnuts (whole or pieces)

Wet Ingredients:
1 c. walnut oil
1 cup honey
1 tsp vanilla
½ tsp cinnamon
½ tsp salt

Preheat oven to 350º degrees. Mix the oats and nuts. Warm up the wet ingredients and mix well, then pour over the oats and nuts. Spread out on two 9"x13" pans.

Bake at 350º for 15 minutes.  Mix it up and bake at 250º for 15 minutes.

Note: Stir to determine doneness; granola should look sort of dry or at least not have any wet spots. It dries more as it cools. If you bake a bit too long, it will cool and harden into one large chunk; just chop it all up.

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