Granola Recipe

Granola--Ready for the oven
Granola--Ready for the oven

This recipe gives me away as a sloppy cook.  I am not much for measuring.  I had to go make granola and measure so I could pass this along.  This is foolproof.  The exact measurements are unimportant.

Put enough raw, thick cut rolled oats to fill a 9×13 cake pan. It’s about 3 pounds of oats.

Now pour 1 1/2 cups honey or agave nectar with 1 cup canola oil.  Heat in microwave for 2 minutes–just to warm enough so they can be mixed together.

Pour this over the oats and stir until they are all covered. 

Add nuts of choice.  Stir again. Personal favorite-almonds, they are a true Superfood!

Bake, without cover, in the oven at 280 degrees for about an hour.  You are slowly toasting the grain and nuts.  You also want to roast long enough to dry it out to the point where it no longer sticks to itself.   Stir a couple of times while in the oven.  You can now turn off the oven and let the granola cool inside there overnight or pull it out and cool on the stove-top. 

When cool stir in your choice of dried fruit.  Stores well. 

When we eat it, we shake on a combo of ground flax seeds and chia seeds out of a shaker I keep in the fridge.  Great with milk or yogurt.  Grind your own flax seeds in small batches, MUCH more nutritious.

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