Ann promised folks at our recent knitting weekend that she’d share her famous granola recipe, and since I try and post family recipes on this blog anyway, I had her dictate the recipe to me this evening:
Ann’s Yummy Crunchy Vermont Granola
8 cups Old Fashioned Rolled Oats
1/2 cup oil (canola is good)
1/2 cup honey and/or maple syrup
2 cups assorted seeds and nuts*
*sunflower seeds, pumpkin seeds, walnuts, almonds, cashews, peanuts, sesame seed, all raw, of course!
Preheat oven to 350 degrees F. Get out 3 or 4 cookie sheets
In oversized bowl pour in grains, nuts and seeds. In 1 cup measure, fill halfway with oil, fill rest of way with honey. Pour over nuts and grains. Mix thoroughly. (Note from Ann: this is the longest part of the job.) Ann starts mixing with a spoon and ends up blending with her very washed hands.
When well mixed, spread out thinly onto ungreased cookie sheets. Place in oven, after about 10 minutes when granola starts to color, take out, mix granola up in pans and rotate position of pans in oven. Bake for about half the time again (another 5 minutes) until light golden brown.
Cool in pans, when completely cool store in airtight container. When cool you can add dried fruit to your pleasure. (wild berry mix dried fruit, raisins, cranberries, whatever)
Makes about 3 quarts of granola.