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| image from here |
I have a recipe for granola that I love,
and another friend just asked for, so here it is:
Karen's Amazing Granola
10 c. rolled oats
2 c. whole wheat flour
2 c. wheat germ
2 c. shredded coconut
2 c. chopped pecans or almonds
1/2 T. salt
4 T. vanilla
1/2 c. water
3/4 c. canola or coconut oil
2 c. honey
Mix dry and wet ingredients separately, then together. Spread in 2 large shallow pans or cookie sheets. Bake at 250°, rotating and stirring every 30 minutes until almost dry, for about 2 hours. (I turned off the heat and left the pans in the oven to dry overnight and the next day. It may make a difference how the local humidity is.) Cool and store tightly covered, or in the refrigerator. The refrigerator has worked well for me and kept it crunchy! Next time I may add ground flax, etc--You know me! But it's yummy as is!
Note: Steph said she was adding some dried fruit and changing the name from Katie's (Karen's friend) to Karen's Amazing Granola
10 c. rolled oats
2 c. whole wheat flour
2 c. wheat germ
2 c. shredded coconut
2 c. chopped pecans or almonds
1/2 T. salt
4 T. vanilla
1/2 c. water
3/4 c. canola or coconut oil
2 c. honey
Mix dry and wet ingredients separately, then together. Spread in 2 large shallow pans or cookie sheets. Bake at 250°, rotating and stirring every 30 minutes until almost dry, for about 2 hours. (I turned off the heat and left the pans in the oven to dry overnight and the next day. It may make a difference how the local humidity is.) Cool and store tightly covered, or in the refrigerator. The refrigerator has worked well for me and kept it crunchy! Next time I may add ground flax, etc--You know me! But it's yummy as is!
Note: Steph said she was adding some dried fruit and changing the name from Katie's (Karen's friend) to Karen's Amazing Granola
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