Granola
A classic breakfast staple.
source Alton Brown [modified]Ingredients
for about 1212 people- 66 cups rolled oats
- 22 cups almonds, slivered
- 11 cup hazelnuts, halved
- 0.125 cup honey
- 0.25 cup dark brown sugar
- 11 teaspoon vanilla
- 22 tablespoons cinnamon
- 0.125 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.25 cup maple syrup
- 11 cup blueberries, dried
- 11 cup currants, dried
- 0.25 cup vegetable oil
- 0.25 cup walnut oil
- Optional Additions or Alternatives
- 0 cranberries, dried
- 0 coconut, shredded
- 0 flax seeds
- 0 wheat germ
- 0 walnuts, chopped
- 0 crystallized ginger
- 0 cherries, dried
- 0 figs, dried
- 0 apricots, dried
- 0 orange zest
Preparation
- Preheat oven to 275 degrees F. Line 2 baking sheets with Silpat or spray with cooking spray.
- In a large bowl, combine the oats, nuts, and brown sugar, spices.
- In a separate bowl, combine maple syrup, oil, vanilla and salt.
- Combine both mixtures and pour onto 2 sheet pans. Sprinkle the water over the oats and with your fingers squeeze the mixture to form clumps.
- Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Don’t remove from oven until the granola has achieved the desired level of browning.
- Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed while granola is still warm.
- Granola will crisp up after 10 minutes.
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