Megan's Granola
My daughter and I came up with this recipe and it is absolutely wonderful. Several of my children who typically dont care for granola, loved it. Ive tried many granola recipes and this tops them all. Enjoy!
My daughter and I came up with this recipe and it is absolutely wonderful. Several of my children who typically dont care for granola, loved it. Ive tried many granola recipes and this tops them all. Enjoy!
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons salt
- 1 cup vegetable oil
- 1/2 cup brown sugar
- 8 cups rolled oats
- 1 1/2 cups wheat germ
- 1 1/2 cups oat bran
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped pecans
- 1 cup finely chopped walnuts
- 1/4 cup maple syrup
- 3/4 cup honey
- 2 cups raisins or sweetened dried cranberries
- Carbohydrate 36.6906114336991 g
- Cholesterol 0 mg
- Fat 17.8930880136122 g
- Fiber 5.51630171773995 g
- Protein 7.63413475198666 g
- Saturated Fat 1.72530404281967 g
- Serving Size 1 1 serving (69g)
- Sodium 4.84097500345726 mg
- Sugar 31.1743097159592 g
- Trans Fat 0.988598967062884 g
- Calories 311 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
- Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
- Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
Why is the center of the pan still pale while the edges smell scorched? Uneven spreading causes this exact failure. Oats and nuts must form a single, uniform layer across the parchment or foil lined baking sheets so hot air circulates freely around every grain. Crowding the pan traps moisture, which turns a crisp cereal into a chewy, steamed mess.
Boiling the liquid binder of brown sugar, honey, maple syrup, oil, and spices dissolves the sugar crystals completely. Pouring this hot mixture over the dry oats, wheat germ, oat bran, and seeds ensures every particle receives a thin, glossy coating. Skipping the boil leaves gritty patches and prevents uniform crunch.
Baking at 325 degrees Fahrenheit prevents the high sugar content from burning before the internal moisture evaporates. Stir the mixture exactly once at the ten minute mark to rotate the outer edges inward. Watch for a deep golden color and a fragrant, toasted aroma as visual cues for doneness.
Cooling the baked mixture completely on the pans before adding raisins or cranberries prevents the dried fruit from steaming and releasing unwanted moisture into the clusters. Store the final product in an airtight container to maintain crispness for weeks.
