Today I thought I would share the recipe for my family’s favorite homemade granola. I was planning on also posting my recipe for homemade yogurt along with this post, but, well, life is busy, (especially with working at camp) so that’s not going to happen today….. (I am still planning on doing the yogurt recipe post *hopefully* sometime soon.)
Be warned, this makes a pretty large batch of granola. As I’ve said before in some of my previous recipe posts, if you don’t have a large family like mine who loves to eat, I would suggest halving this recipe. 🙂
Granola (original recipe)
10 Cups Old Fashioned Oats
1 1/2 Cups Flax Seed
1 1/2 Cups Wheat Germ
2 Tsp. Salt
1 Cup Honey (or Blue Agave)
1 Cup Oil (Olive, Coconut, or Vegetable)
Preheat oven to 350. In a large bowl, combine the oatmeal, flax seed, wheat germ, and salt. Stir in the agave, honey, and oil. Mix thoroughly until all of the oatmeal mixture has been coated. Cover two large cookie sheets with parchment paper. Spread half of the granola onto each pan. Bake for 15 minutes.
2 Heaping Cups Shredded Coconut
2 Cups Dried Papaya (bite size pieces)
2 Cups Dried Dates (bite size pieces)
2 Cups Raisins (Golden is my family’s preference.)
Remove from the oven. Add 1 heaping cup of shredded coconut to each pan. Stir. Bake for 7 minutes. Stir again and then bake for a final 7 minutes. (Or until golden brown) Let cool on cookie sheet. To each sheet pan, stir in 1 cup of dried papaya, dried dates, and raisins. (Do NOT bake these ingredients with the granola. They will burn and lose their flavor.) Keep in mind that even if you don’t add the optional ingredients, the granola will still need the extra 14 minutes of bake time. (Or until golden brown) When fully cooled, store in a large airtight container. Enjoy!