I love granola and am tempted to buy it almost every time I shop. But when I read the list of ingredients, there’s nothing too exotic that it should cost so much. I used the content analysis on some premium granola packaging and made up my own recipe. (My friend Sandy Foreman had given me one that used a different technique that works better than others I have tried, too.)
I made this recipe gluten free, (without the wheat) but ordinarily I’ll add whole wheat flour.
Dump into large container like a mixing bowl or roasting pan:
1 large box of old fashioned oats, 2 lbs 10oz size.
2 cups whole wheat flour
or 1 cup wheat germ
Add any or all of the following:
1 generous handful of dried apples, (about a cup)
1 generous handful of dried bananas (break into smaller pieces)
1 cup chopped almonds and/or peanuts, I used toasted almonds.
1 cup raisins or date pieces
1 cup shredded coconut
In a small sauce pan, mix on medium heat:
1 cup sugar
1 cup corn syrup
1/4 cup honey if desired. (Commercial brands use mostly corn syrup and add a little dab of honey so they can call it “honey and nut.” I didn’t use any because it doesn’t need it. I like it fine, but I save it for a time when I can actually taste it. Honey and corn syrup are almost identical as far as the way they are digested, including negative aspects. Here’s a link that discusses it. http://goaskalice.columbia.edu/honey-vs-sugar-151-which-healthier.)
1/2 cup oil
1 Tablespoon cinnamon
1 teaspoon vanilla
1 teaspoon salt
optional: 1/2 cup peanut butter
Bring to a bubbling boil, stirring for one minute.
Pour over oatmeal mixture and mix well.
Heat oven to 285 Farenheit
Toast for 60 minutes, stirring every twenty minutes. If it looks done before that, pull it out earlier.
I store this in the oatmeal box or any container with a tight-fitting lid.