Years ago when I first lived in Kenya, I learned to make granola from scratch. Back then you could occasionally find muesli in the store which is the German answer to granola. Basically it’s untoasted granola (not my favorite). My recipe is fairly simple, but the process is time consuming because you have to watch it carefully while baking it. It burns easily.
The flavor is so yummy that every time I try some other kind of granola, I just end up wanting more of mine. Recently I took the time to make a batch since I’d been craving it. I’m not disappointed!
Here’s the recipe -
Combine in a large bowl:
2 cups flour
7 cups oats (regular works better than the quick kind)
1 cup coconut
½ cup raw sesame seeds
Blend together separately:
1 cup warm water
1 cup honey
½ cup olive (or canola) oil
1 T. vanilla
1 t. salt
Mix the dry and wet ingredients together well and spread over two large cookie sheets in a single layer. Break up into small pieces as much as possible.
Bake at 350o for 45-60 minutes, stirring often!
Let cool, then stir in:
1 cup craisins
1 cup slivered almonds
I have to confess that I did not come up with this recipe. My friend Laura Jane did. All credit to her.
The flavor is so yummy that every time I try some other kind of granola, I just end up wanting more of mine. Recently I took the time to make a batch since I’d been craving it. I’m not disappointed!
Here’s the recipe -
Combine in a large bowl:
2 cups flour
7 cups oats (regular works better than the quick kind)
1 cup coconut
½ cup raw sesame seeds
Blend together separately:
1 cup warm water
1 cup honey
½ cup olive (or canola) oil
1 T. vanilla
1 t. salt
Mix the dry and wet ingredients together well and spread over two large cookie sheets in a single layer. Break up into small pieces as much as possible.
Bake at 350o for 45-60 minutes, stirring often!
Let cool, then stir in:
1 cup craisins
1 cup slivered almonds
I have to confess that I did not come up with this recipe. My friend Laura Jane did. All credit to her.
1 comment:
I've been wanting granola for the past several months. I planned to make it this morning, then saw your post!!! I love your recipe-but don't have the ingredients. So I'm making Julie Steller's, which is also great.
Post a Comment