Delicious Homemade Granola
Not too long ago we ate Oatmeal for Breakfast almost every day. I am a firm believer in meal planning and I also need to feed my children economically. Breakfast was one of those areas where I would fall drastically behind if I tried to make pancakes, or something else, it just took too long.
I have 2 children who are gluten, dairy and egg free which makes our choices somewhat limited unless I want to make two different meals. I tell you that just doesn't happen. I have considered making our whole family eat that way but again it just is not economical. I will choose recipes as I can that we can all eat. Hence my adaptation of a Delicious Granola Recipe.
16 cups Oatmeal (not quick cooking)
1 3/4 Cups Brown Sugar
1 - 2 Cups Flax
2 Cups Toasted Coconut
2 cups Slivered Almonds
2 cups Sunflower Seeds
1 Cup Raisins
1 Cup Oil
1 1/2 Cups Honey
4 tsp Vanilla
I begin by toasting the coconut (Usually I will buy it in bulk and toast a whole bunch then let it cool and store it in freezer bags to save time later).
Next, I mix the oatmeal, brown sugar, flax, almonds, and sunflower seeds in a large bowl.
In a saucepan combine oil, honey and vanilla until bubbling. Pour Liquid over dry ingredients. Spread loosely in a greased pan (I like the Pampered Chef 9X13 and the Deep lid). Bake at 325 for 24-32 minutes stirring every 8 minutes.
After the oat mixture is cooked add the coconut and raisins. I continue to stir while the mixture cools or you will end up with a hard clump.
This recipe usually lasts my family 2 or 3 days. We enjoy it with yogurt, coconut milk or cows milk.
You could easily half this recipe or substitute wheat germ instead of flax.