As soon as I saw Sylvie’s (from Gourmande in the Kitchen) recipe for granola, I knew I had to try it. I just modified it a little bit, but it’s absolutely amazing!
I’ve tried a dozen granola recipes and never could nail it. But, I will tell you that I am crazy obsessed with Cascadian Farm’s Organic Cinnamon Raisin Granola. Unfortunately, buying that cereal can get pricey. So, homemade granola is just the ticket. I usually have a bowl with half plain old fashioned oats and half of the cinnamon raisin granola with milk. Yum. For any extra treat I’ll even slice a banana on it…or a special treat…strawberries or blueberries.
Yum! I think I’m going to get my bowl of granola. Right now.
adapted from Gourmande in the Kitchen
- 2 1/2 cups old-fashioned oats
- 2 1/2 cups quick cooking oats
- 1 1/2 cups puffed wheat
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 cup natural unsweetened apple sauce (or baby food)
- 1/2 cup honey
- 1/2 cup light brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup sliced or chopped almonds
- 1/2 cup flaxseeds
- 1/2 cup chopped cashews
- 2 cups raisins (or cranberries)
- Place two oven racks on the top and bottom 1/3 of the oven.
- Preheat the oven to 300°.
- Set aside two baking sheets with sides lined with a silpat liner, parchment paper or aluminum foil.
- In a large bowl, combine both oats, puffed wheat, cinnamon and salt.
- In a separate bowl, combine the apple sauce, honey, brown sugar, canola oil and vanilla extract.
- Stir the wet ingredients into the dry ingredients.
- Pour the granola on the baking sheets, splitting evenly between the two baking sheets.
- With your hand, squeeze or pinch the oats together into small/medium clumps leaving space on the baking sheet between the clumps.
- Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).
- While that is in the oven, chop your nuts and combine them in a bowl and set aside.
- With a large spatula flip over the granola and add the nuts to the baking sheet.
- Bake for another 20-30 minutes, until completely dry and golden brown.
- Let the granola cool completely on the baking sheets.
- Once cool, add in the raisins.
- Store in airtight containers and enjoy with milk or on your yogurt!
And just for you. Another photo of the spectacular granola!