Harvest Granola with Dried Cranberries and Almonds
Eating homemade granola versus store-bought, (and I mean ANY store-bought,) is about the same as a fast-food hamburger patty vs filet mignon. The easiest thing to make - and so much less expensive than the 6 oz you get at the store. It stores very well, but it will get eaten so fast it almost does not matter!
Servings: 12 cups
Equipment
- Large mixing bowl
- Large baking sheet with raised edges
Ingredients
- How much of each is really a matter of taste. Below is a good guide (but hard to mess up if you change the quantities.)
- Put ingredients in a large bowl in the order listed to help determine how much is the right amount.
- 5-6 c rolled oats
- 2 c sliced almonds
- 1 1/2 c dried cranberries (or any other dried fruit you like)
- ½ c toasted wheat germ
- ¾ c dried milk (can omit if dairy-free)
- ¾ c canola or coconut oil (melted and cooled add more as needed but granola should look slightly oiled)
- ½ c honey (more if you like it very sweet)
- ½ c molasses
- 2 t salt
- 2 t cinnamon
- ½ t allspice
- 1/2 t nutmeg
- 1/2 t cloves (for a harvest tasting granola)
Instructions
- It's nearly impossible to make a mistake. Just do not decide to skip the steps below.
- Preheat oven to 250 degrees with the rack in the middle of the oven.
- Stir all of the ingredients together until all of the oats are touched by all the spices and honey. Taste. Add sweet and spices to taste.
- Spread evenly on a cookie sheet with edges, or a large and shallow casserole dish.
- Cook in the oven, stirring every 15 minutes for about 45-60 minutes, or until toasty brown.
- Remove and spread the out granola on your counter on some parchment paper so it can cool completely.
- ENJOY!