Great Granola

  Unlike Sue’s family, we are not granola eaters. I tried this recipe for Great Granola from the Cheap, Fast, Good cookbook and thought it was something I would eat and make again. The recipe was inexpensive to make, easy to put together and we all ate it.  I did not use the wheat germ, as I cannot have wheat and I would omit the coconut next time, just a personal preference. More dried cranberries and nuts would make up for the bulk of the coconut.

  This is a recipe that could take some changes for your own tastes without spoiling the recipe. We used honey in ours, but I think the maple syrup would be great in it.

Great Granola

Cooking oil spray

½ cup vegetable oil

½ cup pure maple syrup or honey

1 ½ cups lightly packed light brown sugar

6 cups rolled oats (not instant kind)

2 cups chopped walnuts, almonds, or pecans

1 cup wheat germ (optional)

1 cup sweetened shredded coconut

1 cup raisins

1 cup sweetened dried cranberries or cherries (or just use more raisins)

  Preheat oven to 350°. Spray two 17 x 11 inch jelly roll pans with cooking oil spray.

  Combine the oil, maple syrup (or Honey), brown sugar in a 1 quart microwave bowl. Microwave, uncovered, until the sugar starts to melt, about 3 minutes. Remove and stir.

  Combine the oats, nuts, wheat germ (if using), and coconut in a 3 quart or larger bowl. Toss to mix well. Pour the syrup mixture over the oat mixture and stir until well mixed. Spread evenly onto the jelly roll pans.

  Bake for 10 minutes, stir the pans and rotating the pans return to oven. Bake for 8 to 10 minutes more, taking care not to let it get too brown.

  Cool to room temperature, about one hour. Stir in the raisins and cranberries. Store in airtight containers, glass jars work well for about 2 weeks.

  If this is too much for your family, the recipe easily cuts in half. Granola is good sprinkled on breakfast cereal, yogurt or ice cream. We just ate ours plain as a snack.