Go Back
Print
Delicious homemade granola. Whole grain, GF.

Cheryl's Crunchy Granola

My original granola recipe. Delicious, crunchy, wholesome goodness.

Course Breakfast
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)

Ingredients

Wet Ingredients

  • 1/2 cup brown sugar
  • 3/4 cup honey (sub agave or more maple syrup if you don't do honey)
  • 1/4 cup maple syrup
  • 1 cup neutral flavoured oil (can reduce to 1/2 cup)
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 tbsp vanilla

Dry Ingredients

  • 8 cups rolled oats
  • 1 cup wheat germ (or less, or omit for GF)
  • 1 cup sesame seeds (or less, or omit)
  • 1 cup shredded coconut
  • 3 cups nuts, chopped (any combination of pecans, almonds, walnuts, hazelnuts and/or sunflower seeds)
  • 2 cups dried fruit (any combination of dried cranberries, blueberries, cherries, raisins, apricots, etc.)

Instructions

  1. Place wet ingredients in medium saucepan over medium heat. Stir until sugar has dissolved and mixture is just about to boil.

    Stir dry ingredients (except dried fruit) together in a large bowl. Pour warm wet mixture over the dry, and stir well to combine.

    Divide the granola between two large baking sheets (lined with parchment, if desired). Put two oven racks in the middle of your oven, and bake the granola for 35 minutes on convection, stirring halfway through. If you don't have a convection oven, just rotate the pans (top to bottom) at the halfway point.

    After stirring, sprinkle two cups of dried fruit over the granola (one cup per sheet). Bake for 10 - 12 more minutes. This brief baking period is just enough to dry the fruit slightly (so the granola doesn't get sticky in storage), without burning it.

    Remove granola from oven, stir, and leave to cool. Store in an airtight container.