Servings: 1/2 gallon or soPrep Time: 15 minutes Cook Time: 30-40 minutes
6 cups rolled oats
1 cup whole almonds
1 cup pepitas
1/2 cups sunflower seeds
1/2 cup sesame seeds – raw or lightly toasted and cooled
2 teaspoons cinnamon
1/4 teaspoon kosher salt
3/4 cups brown rice syrup
1/4 cup honey
In a VERY large bowl (I like my nearly washtub sized stainless steel bowl for this), combine the oats, seeds and nuts. Flaked coconut and/or wheat germ may also be added. (Haven’t tried this yet, but plan to reduce the amount of rolled oats by the amount of coconut when adding coconut, then just add perhaps 1/4 cup wheat germ.) Sprinkle the cinnamon and salt in and toss all the ingredients to combine.
Heat the brown rice syrup and honey in a small saucepan on the stove or in a glass cup in the microwave until it’s warm and runs thinly enough to pour it over the grain and seed mixture. Mix the granola until the syrup is well-integrated. A large spoon or spatula and a folding motion works well to accomplish this.
Spread it out in a large roasting pan and bake at 325 degrees for 30-40 minutes, turning it with a spatula every 10 minutes so that it toasts evenly.
When browned and crunchy, but not burned, let the granola cool briefly. Toss it around with a spatula so that it cools and doesn’t stick. Allow to thoroughly cool then store in a large jar. It should keep 2-3 weeks in an airtight jar.
Recipe may be doubled or trippled, if you have large enough pans!
Categories: Appetizers & Snacks, Beans, Grains & Rice, Cereals, Gift Basket Goodies
Submitted by: pete on January 17, 2011
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