Well, I got a second granola wind. I decided to change it up just a bit from the last version.
There were no complaints made by my husband….a very good sign.
The nice thing about this awesome recipe is that you can substitute any dried fruits that you’d like in your granola, as well as any kind of nuts. These are what I had on hand and it turned out quite delicious!
Homemade Granola: Variation 2
originally adapted from Gourmande in the Kitchen
adapted from Chocolate & Carrots
- 2 1/2 cups old-fashioned oats
- 2 1/2 cups quick cooking oats
- 2 cups brown rice crisp
- 1 tablespoon ground cinnamon
- 1 cup natural unsweetened apple sauce (or baby food)
- 1/2 cup honey
- 1/2 cup light or dark brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 cup chopped unsalted pecans
- 1/2 cup sliced unsalted almonds
- 1/2 cup flaxseeds
- 1/2 cup unsalted pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup unsalted sunflower seeds
- 1 cup raisins
- 1 cup 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 hands, squeeze or pinch the oats together into medium/large 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, cut the larger clumps in half and add the nuts to the baking sheet.
- Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite.
- Bake for a final 20-30 minutes, until completely dry and golden brown.
- Let the granola cool completely on the baking sheets.
- Once cool, add in the raisins and cranberries.
- Store in airtight containers and enjoy with milk, on your yogurt, ice cream or in your pancakes!