Granola
I love this granola recipe from my Aunt Lynne. It is great with milk for breakfast and travels well for camping or hiking.
I love this granola recipe from my Aunt Lynne. It is great with milk for breakfast and travels well for camping or hiking.
- Carbohydrate 588.545383617448 g
- Cholesterol 12 mg
- Fat 261.044957298869 g
- Fiber 53.182285017707 g
- Protein 101.818745001624 g
- Saturated Fat 31.781689217145 g
- Serving Size 1 1 Serving (1090g)
- Sodium 705.490666754393 mg
- Sugar 535.363098599741 g
- Trans Fat 14.6739101946849 g
- Calories 5013 calories
Step-by-step
- In a VERY large bowl, combine oats, cornflakes/wheaties, coconut, powdered milk, cinnamon, and brown sugar (I also add sliced almonds)
- Mix remaining ingredients in a seperate bowl (I replace half the water with maple syrup) and stir well.
- Pour over dry ingredients and stir until moistened.
- Place on 3 jelly roll pans.
- Bake each for 20 minutes at 325 degrees, stirring halfway through.
- Remove from oven and sprinkle with raisins and/or cranberries.
Where should all this volume go once it leaves the mixing bowl? Large batches require intentional space management in the kitchen. When dealing with high-capacity mixtures containing oats, flakes, and sugars, crowding the baking surface prevents proper moisture evaporation. Spreading the mixture across three separate jelly roll pans ensures that hot air circulates freely around every grain, allowing starches to toast evenly rather than steam.
Managing Moisture and Heat Distribution
Oven temperature accuracy dictates the success of toasted grain mixtures. Set the dial to 325 degrees Fahrenheit and use multiple oven racks if necessary, rotating the pans between top and bottom positions halfway through the process. Stirring the contents at the ten-minute mark redistributes the outer edges, which naturally brown faster than the center. Watch for a light golden hue and a dry, fragrant aroma rather than relying solely on the timer, because sugar content can shift browning rates rapidly during the final minutes of heat exposure.
- Reduce liquid components proportionally if cutting the batch size in half to prevent a soggy texture.
- Store cooled baked grains in airtight glass containers to maintain crispness for up to four weeks.
- Add dried fruit only after the pans emerge from the oven to prevent scorching the sugars in the fruit.
