I love to cook and try new things, so this month, I thought I'd foray into the world of granola making. I've collected about 20 granola recipes plus 4 granola bar recipes in this cookbook (click Homemade Granola Recipes to get a copy). From what I've learned, the process is generally the same, though there are some that you can microwave instead of bake. If this whets your appetite (in more ways than one!), I encourage you to look around for more combinations! If you'd like to actually see how it's done, here's a video from The Joy of Baking website.

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This is the recipe that the video uses, also from the Joy of Baking website. If you want to see the original recipe on the site, go here.

Homemade Granola Recipe:

3 cups (300 grams) old-fashioned rolled oats (not instant)

3/4 cup (75 grams) sliced or slivered almonds

1/2 cup (45 grams) raw sunflower seeds

1/2 cup (45 grams) raw pumpkin seeds

1/2 tablespoon (5 grams) wheat germ (optional)

1/2 tablespoon ground cinnamon

1/4 teaspoon salt

2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted

1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

Granola Recipe: Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 5 cups.

Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.

Granola Trifles

Here's a video about making granola trifles as a special breakfast treat, from The Joy of Baking website. It came from this page, along with another granola recipe to try, but I can't see why you couldn't use the one above.

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Granola Bars

If you'd like to make granola bars (though not so healthy!), this is a tasty recipe to try, also from The Joy of Baking website. If you 'd like to bookmark the video, you can find the original page here, so you can still have a reference when I take this page down. The recipe is below the video, as well as included in the recipe book.

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S'More Granola Bars:

 

6 tablespoons (3 ounces) (84 grams) unsalted butter, cut into pieces

 

1/4 cup (55 grams) light brown sugar

 

1/3 cup plus 1 tablespoon (80 ml plus 1 tablespoon) pure maple syrup or golden syrup

 

1/2 cup (65 grams) all purpose flour

 

2 cups (190 grams) old fashioned rolled oats

 

1 cup (100 grams) graham cracker crumbs (or crushed digestive biscuits)

 

1/4 cup (25 grams) sweetened or unsweetened coconut (optional)

 

1/2 teaspoon salt

 

1/4 teaspoon ground cinnamon

 

Filling:

 

1 cup (170 grams) semisweet or bittersweet chocolate chips

 

1 1/2 cups (90 grams) mini marshmallows

 

S'More Granola Bars: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or use a non stick vegetable cooking spray) a 9 x 9 inch (23 x 23 cm) square baking pan.

 

Melt the butter, brown sugar, and maple syrup (golden syrup) in a medium sized saucepan, placed over medium heat. Once the sugar has dissolved remove the saucepan from the heat and transfer the mixture to a large heatproof bowl. Stir in the flour, oats, graham cracker crumbs, coconut, salt and ground cinnamon, making sure all the dry ingredients are coated with the butter mixture. Press about half of this mixture onto the bottom of the prepared pan and leave to cool (about 5-10 minutes). Once the mixture has cooled sufficiently, evenly sprinkle with the chocolate chips and marshmallows. Top with the remaining crust mixture. Bake in the preheated oven for about 15 minutes. Remove from the oven and let cool for about 20 minutes. Cut into squares while they are still warm. Can be stored at room temperature for about 7-10 days.

 

Makes about 16 - 2 inch squares.