Mom's Homemade Granola

I decided to make granola today but didn't have all the ingredients to experiment with Debi's new recipe.

So, I just went with the one I've always used. This is my mom's recipe, and I've always liked it. You can certainly improvise if you want by substituting your favorite items in it.

Put dry ingredients in a very large bowl and mix together:
14 c. rolled oats (use mainly whole oats but a few cups of quick won't hurt)
2 c. wheat germ
2 c. oat bran
8 oz. package sliced, unsalted almonds
(If I am out of wheat germ and oat bran, I just use 18 cups of oats; you could also use seeds or whatever else you wanted to try).

In a separate bowl, mix the following together:
1 1/2 cup brown sugar
1 Tablespoon each of salt and vanilla
3/4 cup oil (I use canola)
1 1/4 cup water
1 cup honey or molasses (I use honey)
Almond extract. Amount used depends on how much you like the flavor of it. I have found that 1 Tablespoon gives the granola a hint of flavor, 1 1/2 Tablespoons gives more than a hint, and 2 Tablespoons makes the flavoring pronounced. I tend to stick with 1 and 1/2 Tablespoons.

When the wet ingredients are all mixed together, pour over and mix into the dry ingredients. Spread onto 2 cookie sheets. Bake at about 285. I rotate the pans from top to bottom about every 20-30 minutes and stir the granola each time. Total baking time is about 2 to 2 1/2 hours; You want it golden and a little crunchy but not dark.

Other ideas: I have put about 1 pound of raisins in AFTER baking. I have found that baking the raisins makes them too hard. You could experiment with dried apples, coconut, Craisens, or other nuts and fruits. Debi put Craisens in her batch and I really liked it, so I am going to try that as soon as I buy some!

Update: This is the second time I've made this granola since moving into our new house (thus a different oven). I think it bakes differently in an electric oven than in a gas. I'm almost 2 hours into baking and it's looking almost done and I've just dropped the temp to about 240 degrees. So, if you make this recipe, watch it closely and adjust cooking time and/or temp if you feel it is needed, and stir more frequently as it nears the end.

Homemade Granola

Came across this homemade granola recipe at http://myfoodstoragedeals.blogspot.com/. Made a couple batches last night and it turned out great.

Homemade Granola:

1 c. sliced almonds (you could use any nut you prefer-cashews, walnuts, pecans, etc.)
5 c. oats (quick or old fashioned)
1 c. shredded coconut
1 c. raisins
1/4 c. sesame seeds (optional)
1/4 c. sunflower seeds (optional)
1/2 c. flaxseed (optional--good for you and gives it a nice crunch)
1/2 c. REAL maple syrup (the cheapest place to buy it is at Costco--it is kind of expensive, but well worth it-yum! It will last for a long time, so don't worry about not using it all)
1/2 c. honey
1/3 c. canola oil

Mix ingredients all together until all ingredients are covered in the honey, maple syrup and oil. If you need to add a little more honey you can do that. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. You can also put the granola in a dehydrator for 3-4 hours on medium heat until dry. By not cooking the granola at a high temperature you are keeping all of the nutrients and healthy enzymes in tact--it is the healthiest way to eat your grains. Let granola cool and then store in ziploc bags, Tupperwares or canisters. Will last for several months in your pantry (as long as it is completely dry).

Applesauce Oatmeal Chocolate Chip Cookies

1 Cup Oil
1 Cup Brown Sugar
1 Cup Sugar
3 Eggs
2 Cups Applesauce
4 1/2 Cups flour
3/4 tsp. Salt
1 tsp. Soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Nutmeg
2 1/2 Cups Old Fashioned Oatmeal
12 oz. pkg. Chocolate Chips

Combine all ingredients and mix well. Drop on a greased cookie sheet. Bake for 10 minutes at 350 degrees. The trick to this cookie is not over baking them or under baking them. It is a moist cookie but not doughy.