Man, oh man. I just love homemade granola! I’m not sure who invented it, but God bless you brother! I love the crunchiness of it. I like how it has just e. Let me show you how to make your own granola and you’ll never look back!
For this particular batch of granola, I used oats, raisins, dried cranberries but you can use any type of dried fruit you’d like. Apples, apricots, dates, dried blueberries or cherries – they’d all be delicious!
If you can find a good, all natural maple extract with no artificial ingredients, that is also a great addition. It makes me want waffles, pancakes, and french toast. Plus, it makes your house smell divine. Inhale the maple extract, but don’t drink it. It doesn’t taste as good as it smells. Why the heck is that anyway? It’s like some kind of cruel joke…
One important note – you can should always use a non-stick cookie sheet or a cake pan for this! I love USA Pan Bakeware for this because nothing sticks to those pans! And we all know, there is nothing worse than making a huge batch of something and having half of it stick to the pan.
This is a great make-ahead breakfast!
It will keep for a long time and as you can see, it’s easy to make a huge batch. When it’s time to enjoy this yummy homemade granola, you’ve got options too! You can eat it plain (like my kids), with milk (like Barry), or in yogurt (like the normal person – me). Talk about tasty!
- 8 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1 – 1 1/2 cups packed sucanat or brown sugar
- 1/2 cup water
- teaspoon salt
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- Milk or yogurt
- In a large bowl, combine the oats, raisins, apricots and cranberries; set aside.
- In a small saucepan, combine the brown sugar, water and salt. Cook and stir over medium heat for 3-4 minutes or until brown sugar is dissolved.
- Remove from the heat; stir in maple flavoring and vanilla. Pour over oat mixture; stir to coat.
- Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
- Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes.
- Cool completely on wire racks. Store in an airtight container. Serve with milk or yogurt.
Yield: 9 cups.