My favorite mid-night snack also doubles as one of my favorite breakfast cereals. I love making my own granola because I can alter the sugar content, assuring a balanced combination of whole grains, nuts, dried fruit and other grains. Unlike most store-bought granola, this version contains only whole ingredients and has LESS sugar than a cookie. Something so delicious as this needs to be shared. Enjoy!
- 16 Cups Old-Fashioned Oats
- 1 1/2 Cups Raw Nuts chopped
- 1 Cup Coconut shredded
- 1/2 Cup Ground Flaxseed
- 2 Tablespoons Cinnamon
- 1 Cup Dried Fruit Raisins, Craisins, Mango, Pineapple, etc.
- 1 Cup Water
- 1/2 Cup Canola Oil
- 1 1/4 Cups Honey
- 1/2 Cup Molasses
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- Preheat oven to 325 Degrees F. Lightly grease 3 cookie sheets and set aside.
- In a large mixing bowl, combine oats, nuts, coconut, flaxseed, and cinnamon. Stir to combine.
- In a large saucepan, combine syrup ingredients. Heat on low until sugars are dissolved. Remove from heat and add vanilla.
- Pour syrup over dry ingredients and stir until completely coated. Spread mixture onto cookie sheets.
- Bake 20 to 30 minutes, stirring every 10 minutes. Bake an extra 15 minutes for crunchier texture.
- Immediately after removing from oven, stir in dried fruit and let cool on the counter.
- Store in a cool, dry place in airtight containers. Use within 2 months.