20 Jul Simply Homemade Series: Homemade Granola

My husband and I met during our college years and I’ll never forget the first time I visited his dorm room on his college campus. His roommate was from Nebraska (fun fact: my husband went there and helped him out with cattle branding once) and had a 25 gallon barrel next to his bed.  Intrigued, I asked him what was inside and he pulled out a spoon and bowl. “Granola,” he said. “Want some?”

I said sure and tried a bowl of his family’s favorite homemade granola. I was hooked at first bite. This was unlike anything I’d ever tasted from a store! It was moist, full of flavor and fresh, natural ingredients. I think I had at least two bowls full and skipped lunch that day!

Apparently his mother thought a growing young man in college would need a little (or a lot!) of love from home – 25 lbs worth! His roommates (and I!) appreciated the gesture! Well, it’s been over 15 years since I first tasted that delicious granola and I’m still making it.

This is an easy, ready-made breakfast – due to the oil and nuts or seeds (you can choose your add-ins) it really sticks with my kids and doesn’t leave them hungry an hour later like store bought cereals. It is also great with homemade yogurt (see my earlier recipe), as a snack, over ice cream for a treat, and you can even use it to make homemade granola bars.

Homemade Granola:

Makes about five quarts. Heat oven to 350 degrees.

Melt together:
1/2 cup of oil (I use coconut)
1/2 lb butter
2 Tbsp molasses
1 tsp vanilla
1 cup brown sugar
1 cup honey
1/2 tsp salt
Melt until butter is melted
Cool slightly

Mix:
10 cups rolled oats
1/2 cup sesame seeds
1/2 cup chopped nuts (I do at least a cup or more)
2 cups wheat bran cereal or wheat bran (I skip this and add an extra cup of wheat germ and an extra cup of oats)
1 cup wheat germ
1 cup coconut
1 cup sunflower seeds

Stir together with warm mixture
Bake for 20 min stirring every 5 min
Cool. Add 1 cup raisins or other chopped, dried fruit. Store in airtight container.

My first tip: keep a good eye on the granola while it’s baking every 5 minutes or so to make sure it doesn’t burn. You want to turn it over with a spatula regularly until it is golden brown. It won’t be super crunchy but will have a slightly moist (not soggy) texture. I store mine in an air-tight plastic container in the cupboard. It keeps well for several weeks.

My second tip: This stuff is so good it is super easy to eat too much! Trust me, I know from experience. Portion control is key with this one, so remember you can always eat more tomorrow, lol!