Her recipe says to leave the cooked granola in the oven overnight. None of the recipes I’ve ever made say to do that so I thought it was a weird instruction, but after making it, I think that little tip is what gives the granola its perfect crunch.
My kids and husband love it. In fact, just today my oldest saw that there was only a small amount left in the container and instructed me that I need to make more today so we wouldn’t run out. He’s been eating it for breakfast and again for an after-school snack every day since I made it a week ago.
- 10 cups Old Fashioned Oats
- 2 cups Almonds, chopped, slivered, sliced whatever you've got
- 1½ cups shredded coconut
- 1 cup sunflower seeds, I used salted
- ¼ cup flax seed mill or wheat germ
- 3 tbsp chia seeds or sesame seeds
- 1 cup honey
- 1 cup oil
- ½-3/4 cup peanut butter
- 1 tsp vanilla
- ½ tsp salt
- Preheat oven to 300 degrees.
- In a large mixing bowl combine oats, and all other mix-ins (almonds, coconut, sunflower seeds, flax seed mill, chia seeds) and mix them until everything is distributed evenly.
- In a saucepan or in the microwave, gently heat the honey, oil, peanut butter, and salt until when stirred the peanut butter dissolves into the other ingredients. This step only takes a couple of minutes. Stir in the vanilla.
- Pour honey mixture over oats mixture and mix until well combined and everything is covered with honey mixture.
- Pour out onto a large cookie sheet and bake at 300 degrees for 40 minutes stirring every 10-15 minutes.
- Turn oven down to 200 and cook for 50-60 more minutes. Stir well and then turn oven off.
- Leave granola in oven for at least 2 hours but preferably overnight.
- Store in an airtight Ziploc bag or container.
I have only tried peanut butter, but I’m sure other nut butters would produce a tasty result. You could also try subbing agave nectar for honey, but because agave nectar is sweeter than honey you will need to adjust the amount.
Keep it Real!!!