California Granola
This is truly a premium granola recipe! There is nothing skimpy or tasteless in this hearty batch. This recipe makes a large batch so you may want to make it to share with friends--but once you taste it you may have a hard time sharing!
The past year I've had to constantly keep a batch of homemade granola handy--it's my new can't-do-without necessity. We eat it as breakfast cereal (I like to mix it half and half with a plain flake cereal) or spoon it over yogurt. So good!
My mother recently shared this new recipe with me--it was passed along to her from her sister. Here is the recipe and her notes:
California Granola
The past year I've had to constantly keep a batch of homemade granola handy--it's my new can't-do-without necessity. We eat it as breakfast cereal (I like to mix it half and half with a plain flake cereal) or spoon it over yogurt. So good!
My mother recently shared this new recipe with me--it was passed along to her from her sister. Here is the recipe and her notes:
Mix in very large bowl:
15 c. old fashioned oats
6 cups nuts
1 1/2 c. brown sugar
1 TB. cinnamon
1 1/2 tsp. nutmeg
zest from 2 oranges
Mix together and then pour over dry ingredients:
3 c. butter, melted
1 c. maple syrup (or Log Cabin)
Stir until well coated or put food service gloves on hands
and mix. Spread in thin layers on cookie sheets with rims or large baking pans.
You may need 4 pans and cook it in a couple of batches. I like to bake it on
parchment lined cookie sheets.
Bake at 325 until golden brown, stirring every 10
minutes. Takes about 40 minutes but watch carefully so it doesn't get too dark.
When cool, add golden raisins and dried cranberries to
taste.
Nuts: if this seems like too many nuts, use fewer. I use
2 c. cashews (added after baking so they don't burn), 1 c. pecans, and 3 c.
sliced almonds.
Coconut is also good in this.
Follow these links to find some more of our favorite granola recipes:
I made a half recipe of this today. Instead of using 1 1/2 cups of butter, I reduced it to just 1 cup and it worked great. I also added 1 1/4 tsp of salt, because my butter was unsalted.
ReplyDelete