By far my best granola

As I indicated the first time I posted a granola recipe, I have been experimenting with granola. But I haven't been posting those experiments. Probably because I'm lazy. The recipe I am posting today is by far my favorite. I've done several variations of it and it just keeps getting better. This last time, I let it bake for a bit longer, so it ended up crunchier and WOW. It's awesome. But I have to say it was good softer, too. I just love homemade granola.

Here is the basic recipe (with parentheticals explaining exactly how I made it this time), but feel free to modify by putting in different nuts or dried fruits.

Preheat oven: 300.

In a really big bowl, combine:

5 c. rolled oats (old fashioned, not quick)

2-3 c. raw nuts (I put in about 1 3/4 c. chopped walnuts)

1 c. raw sunflower nuts

3/4 c. flax seed (some use sesame seeds here)

In a saucepan, over low-medium heat, combine:

3/4 c. applesauce

1/3 c. maple syrup (or brown rice syrup, or barley malt syrup)

1/4 c. honey

2 T. canola oil

3/4 c. brown sugar

2 t. cinnamon

1 t. ginger

1 t. salt

I let this sauce mixture simmer for a little, while stirring continuously.

Pour the sauce over the oat mixture and stir well.

Spread granola mixture over large cookie sheet. If you don't want to have to do two separate batches, you can use two baking sheets and just rotate them when you take them out to stir the granola. I have done it both ways.

I usually set a timer initially for 10-15 minutes before I take out the pan to stir the mixture for the first time. You can do whatever time allotments you want, as long as your total baking time is about 30-40 minutes-- depending on how brown/crunchy you want yours to be.

After it's done, I put in a bag of dried cranberries.

Store in a big airtight container and enjoy it every morning. My guilty pleasure is putting a little half and half in after I fill my bowl with milk. Creamy goodness.

Cranberry Almond Granola

Well, we are officially out of cold cereal and I've banned myself from the grocery store. Luckily, Megan's granola kick reminded me that I can make a suitable replacement and I happened to have all the makings for this granola in my cupboard. Granola recipes are perfect for experimentation. If I make this one again, I'll try dried cherries and pumpkin seeds.

I modified a recipe from Bon Apetit to make this stuff. Mmmmmm....

2 C old-fashioned oats
2/3 C chopped almonds
1/3 C sweetened flaked coconut
1/3 C ground flax seed
1/3 C whole wheat flour

1/2 C frozen cranberry-raspberry juice concentrate, thawed
1/2 C brown sugar
2 TBS canola oil
1 tsp cinnamon

1 C dried sweetened cranberries


1. Stir together the first list of dry ingredients, set aside.

2. Heat the second list of ingredients over medium heat, stirring frequently until sugar is dissolved and the mix is a light syrup.

3. Pour the juice/brown sugar mix over the dry ingredients and stir until well coated.

4. Bake on a greased cookie sheet in a 300 degree oven for 15 minutes. Stir then add the dried cranberries. Cook for another 8-10 minutes until granola begins to dry.

5. Let cool completely and store in an airtight container.

6. Eat with plain yogurt or by the handful.

Ultimate Fruity Granola (from Taste of Home: Healthy Cooking)

5 c. old-fashioned oats

1 c. sliced almonds

1/2 c. sunflower kernels

1/2 c. ground flaxseed

1/2 c. packed brown sugar

1/4 c. maple syrup

1/4 c. honey

2 T. canola oil

1/2 t. salt

1/2 t. ground cinnamon

1 t. vanilla

1/2 c. dried cranberries

1/2 c. dried banana chips

1/2 c. dried apricots, halved

In a large bowl, combine the oats, almonds, sunflower kernels, and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt, and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from heat; stir in vanilla. Pour over oat mixture and toss to coat.

Transfer to a cookie sheet coated with cooking spray. Bake at 350 for 20-25 minutes, until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

*Notes: My almonds were stale, so I had to leave those out, and it made me sad. But, if any of you don't like almonds, I can tell you it is delicious even without them. Next, I actually put in whole flaxseed, instead of ground, and it's awesome. I think I like it better that way. Also, no banana chips in mine. I do add a handful of raisins usually, just for some extra goodness.

This granola is awesome. I am going to be experimenting with lots of granola recipes, so if any of you have you one love, please share.

Per 1/2 c. serving: 253 calories, 10 g fat (2 g saturated), 0 cholesterol, 86 mg sodium, 38 g carbohydrates, 5 g fiber, 6 g protein. Not too shabby!