REBOOT Granola—Cooks and Books #3 with author, Holly Jacobs

Granola again.

I posted this a while back, but had more requests yesterday. I burned my first batch.  #ThingsCanBurnAtTwoHundredDegrees. (I thought I turned off the oven...and obviously didn't.) The second batch turned out fine.  I used local honey from Fred's Fine Fowl. Anyway, here you go again. This recipe is very adaptable.  I used pecans yesterday and some locally sourced honey.  And coconut.  I've been using that a lot in recent batches.  So experiment...and make sure you turn off the oven.

Original Posts

I keep getting requests for this recipe…well, any recipe from me is a rather broad description.  This one in particular can take all kinds of tweaking toward your own personal taste.  I'm including the version I make most often here and some of the easy substitutes.

Anyway, I'm putting it here so it's easy to find in the future!

Holly's Easy Granola

1/2 cup oil
1 cup brown sugar (or honey or maple syrup…real maple syrup)
1/2 cup water
2 tsp vanilla
6 cups oats (I've been using a Bob's Mill multi grain cereal for part of the oats lately & love their thicker cut oats)
1 cup of soy flour & whole wheat flour (I vary the amounts and have never found a problem)
1/2 cup wheat germ
1 TB or more cinnamon
1 cup or more nuts (walnuts, pecans and almonds are my favors…I've been doing more nuts of late)
Place in two greased 9x13 pans and bake about 2 hours at 250, stirring every twenty minutes or so.
I frequently do an hour or so, turn the oven off and leave the granola in it as it cools.  Later in the day I come back and do the other hour or so. 
When I serve it for breakfast, I do a quarter cup or so with about the same amount of yogurt and then fresh fruit or raisins.

Hope you enjoy the recipe reboot!

Holly