So, I’ve done two out of three things on my frugal to-do list. Amazing. I should make a list like that more often, apparently, seeing as I’ve now gotten two things done that I’ve been meaning to do for a year or two now. The granola was quite tasty…so far we’ve eaten it plain, as a cereal, and on top of yogurt, and it was good all three ways. I wouldn’t say that it’s terribly crunchy(despite the name)…at least, not as crunchy as a commercial granola, but it does form nice clumps, and isn’t as hard to chew as some granolas.
The recipe I used is available on the Taste of Home site(Crunchy Granola) but I’ll post it here with my modifications(because of course I can’t follow a recipe exactly, ever!)
2/3 cup honey
1/2 cup vegetable oil
1/3 cup packed brown sugar
2 teaspoons vanilla extract
4 cups old-fashioned oats
1 cup sliced almonds
1 cup flaked coconut
1/2 cup sesame seeds
1/2 cup salted sunflower kernels
2 cups raisins
(I left out the sesame seeds and sunflower kernels, and I used a combo of raisins and craisins. Also, I had no sliced almonds, so I chopped some whole ones.).
1)In a small saucepan, combine honey, oil and brown sugar; cook and stir over medium heat until the sugar dissolves. Remove from the heat; add vanilla.
2)In a large bowl, combine the next five ingredients.(note: This does not include the raisins. A scatterbrained cook,who shall remain unnamed, accidentally added the raisins at this point, noticed this in step three, and had to pick them out of the sticky honey/oatmeal mixture.)
3)Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake for 10 minutes.
4)Cool, stirring occasionally. I’d edit this to say that perhaps it should be stirred regularly while cooling. I gave mine a half hearted stir and then left the kitchen to do something else. When I came back, the honey mixture had turned into a substance which held the granola to the baking sheet with a Krazy-glue like tenacity. Witness the vertically-held cookie sheet that is depositing no granola on the floor. With a little perseverance, I did manage to chip it all off of the two baking sheets, but it was no small task. I’m not positive that my lack of stirring was the problem…it could also have been the ungreased cookie sheets(which the recipe did specify). When I make this again, I’ll do some troubleshooting and let you know what worked.
Store in an airtight container. Yield: 10 cups.