I grew up in the Uinta Mountains, and winters there can be cold. Frequently, my mom would make this homemade granola in the afternoons before we got home from school. We’d come home to a warm kitchen and the delicious smell of freshly baked goods.
This was the perfect after-school snack. It was sweet and filling, and fueled me up for chores, homework, or playing in the snow. So I have wonderful memories associated with it.
Times have changed. We raised our children in the desert, but I still made this yummy granola for our family. … and they love it. The good news is that it’s tasty no matter what the weather is doing.
- 1 cup honey
- 1 cup coconut oil (or vegetable oil)
- ½ cup brown sugar
- 2 teaspoons vanilla
- 4 teaspoons cinnamon
- 8 cups rolled oats (quick 1-minute variety)
- 2 cups All Bran cereal
- 1 cup Cream of Wheat hot cereal (2 ½ minute cook time variety)
- Any, all, or none of the following according to preference. (Don’t add more than 10 cups total)
- sliced almonds
- chopped pecans
- chopped walnuts
- sunflower seeds
- sesame seeds
- grated coconut
- raisins
- Any other dried fruit or nuts that you like
- Line 2 baking sheets with parchment paper, and preheat oven to 350 degrees F.
- In a medium-sized sauce pan, over medium heat, warm honey, oil, brown sugar, vanilla, and cinnamon. Stir frequently until all ingredients are dissolved together.
- In a large mixing bowl, combine oats, cereals, and nuts of your choice. (If you’re including raisins or dried fruit in your granola, DON’T add them yet—they go in AFTER it bakes) Mix thoroughly. Drizzle warm honey mixture over dry mixture, and stir until well coated.
- Divide equally between prepared baking pans, and spread evenly. Bake at 350 for 45 minutes, watching and stirring regularly. I stir mine every 10-12 minutes, and rotate the position of the pans in the oven.
- After 45 minutes, the granola should be lightly toasted. Remove from oven and stir in raisins and dried fruit. Spread on a clean surface, and allow to cool completely.
- Store in airtight containers for up to 4 weeks.
- Yields between 12-20 cups depending on how many nuts and dried fruits you add
Line 2 baking sheets with parchment paper, and preheat oven to 350 degrees F.
In a medium-sized sauce pan, over medium heat, warm
1 cup honey
1 cup coconut oil (or vegetable oil)
½ cup brown sugar
2 teaspoons vanilla
4 teaspoons cinnamon
Stir frequently until all ingredients are dissolved together. It will start to get a little foamy.
In a large mixing bowl, combine
8 cups rolled oats (quick 1-minute variety)
2 cups All Bran cereal
1 cup Cream of Wheat hot cereal (2 ½ minute cook time variety)
Then …
Add any, all, or none of the following according to preference. (Don’t add more than 10 cups total)
sliced almonds
chopped pecans
chopped walnuts
sunflower seeds
sesame seeds
grated coconut
(If you’re including raisins or dried fruit in your granola, DON’T add them yet—they go in AFTER it bakes)
Mix thoroughly.
Drizzle warm honey mixture over dry mixture, and stir until all coated.
Divide equally between prepared baking pans, and spread evenly.
Bake at 350 for 45 minutes, watching and stirring regularly. I rotate the position of the pans in the oven, and …
… stir every 10-12 minutes.
After 45 minutes, the granola should be lightly toasted. Remove from oven, and …
… then stir in raisins and dried fruit.
Spread out on a clean surface, and …
… allow to cool completely.
Serve …
… with milk.
Enjoy for a hearty breakfast or snack.
Store in airtight containers for up to 4 weeks.