I have always had a hard time getting store bought granola when it’s so easy to make. This batch took me no time at all. The ingredients are fairly common but the flavor and crunch is all there. The trick is in the process.
- 8 cups rolled oats
- 2 cups whole almonds (or any nuts of your choice, husbands excluded)
- 2 cups coconut flakes, unsweetened (if large flakes, children excluded, put in the oven with your oats and nuts)
- 1/3 cup all purpose flour
- 1/2 cup wheat germ
- 1/2 cup flax seed
- 2 tsp cinnamon
- 1 cup butter
- 1 1/2 cup coconut oil
- 1 cup sugar
- 1 cup honey
- 1 1/2 cup raisins
Toast the oats and almonds in a 350 F. oven for about 15 minutes, ’till the oats start to golden, stir occasionally. I usually have two big cake pans in the oven. The tall sides help me to not worry about dumpage when stirring. Place the coconut, flour, wheat germ, flax seeds and cinnamon in a bowl and set aside. While the oats and nuts are toasting, put the butter, coconut oil, sugar, and honey in a pan to boil. Turn on medium high heat, stirring until it comes to a boil. Boil for a minute without stirring. Pull off the burner and stir your raisins in.
Once your oats have toasted (don’t wait for all of them to toast, just the first sign of golden color) pour in the rest of the dry ingredients and your sugar/oil combo. Stir to combine and put back in the oven for another 5-10 minutes. Watch the color to make sure it doesn’t get too dark. When it looks good, place on the counter and don’t stir. Letting it sit ’till warm will help the oats to clump up. Give it a light stir when it’s warm to break the granola off the bottom of the pan and to break up any big clumps. Now, let it sit ’till completely cool and your granola will be nice and chunky. Put in airtight containers and it will keep for a few months. However, I make this a part of my monthly baking.
It also makes for a fantastic “out of the box” gift!