Granola was a weekly production item for me at the Inn and my batches were huge with 40+ guests for breakfast each morning. We served it with milk or yogurt, sprinkled it in Lemon Curd Trifles and used it as a crunchy coating on French Toast.
This recipe produces a flavorful and tender granola that was so popular over the years at the Inn that we would sell it by the pound in our gift shop. The baking time is divided between toasting the oats alone and toasting the granola, yielding a lightly toasted texture. I have never been a fan of over-caramelized granolas.
GranolaCourse: BreakfastDifficulty: Easy
12 cups rolled oats (1 large tub)
1 cup honey
1 cup canola oil
1 cup pure Maine maple syrup
1 1/2 Tablespoons pure vanilla extract
2 cups dry milk
3 cups wheat germ
2 cups wheat bran
2 cups oat bran
2 cups sliced almonds
2 cups walnut pieces
4 cups brown sugar
4 cups shredded coconut
1 1/2 cups sesame seeds
1 cup sunflower seeds
2 cups raisins
2 cups dried cranberries
- Preheat oven to 350 degrees.
- Take 2 large cookie sheets and spread out a 1/2 tub of oats on each pan. Level it off and toast the oats for 15 minutes. Stir it midway through.
- Mix honey, maple syrup, oil and vanilla together in a bowl and whisk well.
- Mix the remaining dry ingredients (but raisins and cranberries) together – divide between two large bowls. Add a sheet pan of the toasted oats to each bowl, mix, and stir half of the wet ingredients into each bowl. Mix well.
- Divide one bowl of granola between the two large cookie sheets and bake for 15 minutes longer, stirring occasionally.
- Remove granola from oven and mix in 1/2 the cranberries and raisins.
- Toast the other half of the granola in the same manner and add the remaining cranberries and raisins.
- Cool and store in an airtight container.