This recipe is from my Aunt Tami. My mom made it and I LOVED it. I am not a big breakfast person or cereal eater, but I love this in a bowl with milk. It is also good with icecream and yogurt and berries!
I have made one change to the original recipe -- which is adding Rice Crispies -- it makes the granola just a tad lighter in texture and feel.
12 cups rolled oats (I used quick rolled oats) -- this is exactly the amount in a #10 can)
8 cups of chopped nuts (in this case I did 2 2/3 cup chopped walnuts, 2 2/3 cup chopped pecans, and 2 2/3 cup slivered almonds)
4 cups Rice Krispies (I used a generic brand of puffed rice cereal)
Mix all of these in a very large bowl.
In a small bowl combine the following
1 1/2 cups brown sugar
1 1/2 cups maple syrup (I don't use the REAL maple syrup, just maple flavored breakfast syrup)
1 cup vegetable oil
3 tsp salt
Pour the sauce over the dry ingredients until they are all slightly damp from it. Then spread over jelly roll pans (or 9X13 pans) to place in a 250 degree oven for about one hour and 15 minutes. Take out the pans and stir every 20 minutes or so. When they are crunchy and not wet they are done. The picture is of 2 batches of this recipe.
If you would like to start small-- here is the recipe in small amounts
3 cups oats
2 cups nuts
6 Tbs brown sugar
6 Tbs maple syrup
1/4 cup oil
3/4 tsp salt
1 comment:
This is also my favorite granola recipe by far. I love to have it with fruit and yogurt or just with milk or soymilk. One thing I did with my last batch was not quadruple the oil, but increase the maple syrup liquid. It was so good and it made the granola stick together better. I also use a variety of nuts. The last few times I made it I used pistachios, almonds, pecans and walnuts! I have also been known to add flax, wheat germ, cracked wheat etc. and it turns out great!
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