This easy granola recipe is not an overly sweet. It's why I like eating it all the time. This best part is the crunch, not chew, CRUNCH. I can hardly hear my kids going on about what happened to SpongeBob while I'm eating it, the crunching drowns out their narratives. Bless their little hearts.
You'll find this recipe makes a lot of granola and it takes 2-hours to bake. It's best to make it before bedtime. You read that correctly, before bed. Leaving the baked granola to slowly cool down in the oven overnight seems to be the magic trick to getting the crunch. It stores well for as long as three to four weeks in glass jars with good lids.
There's something about granola in a big glass jar on the counter. It seems to say, "This is a healthy, happy kitchen. Eat up!"
HERE'S ALL IT TAKES
- 10 cups old fashion oats
- 2 cups other grains (any variety six grain mix)
- 2-4 cups nuts/seeds (mix them up almonds, pumpkin seeds, sunflower seeds )
- 2 cups sugar
- 2 cups whole wheat flour
- 1 tablespoon salt
Stir all the dry ingredients together, then add:
- 1 1/2 cup oil
- 1 3/4 cup water
- 1 large jar almond butter or creamy peanut butter
Heat oven to 250ºF.
Mix well and place on three 9-inch by 13-inch pans. Bake for 1 hour. Stir; bake 1-hour longer. Stir, again.
NEXT, turn OFF the oven and leave granola in there for several hours to cool. Store in air-tight containers. Granola has been known to keep well up to 3 weeks before being completely consumed.