Please find the recipe below. The lessons and reasoning in choosing these ingredients will follow in #2 and if necessary #3.
Glenn’s Granola
2 sets of ingredients: the grain (Dry) and the glue (Wet)
Prep time: 1 hour
The Grain (all raw)
- 8 cups rolled oats
- 1 cup kasha (buckwheat whole oats)
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- 1 cup chopped almonds
- 1 cup chopped (choose) Cashews, pecans, walnuts, and/or macadamia
The Glue
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 Tbs honey
- ¼ cup molasses (unsulfured is better)
- 1 cup oil (I use olive)
- 1.5 tsp salt
- 2 Tbs cinnamon
- 1 Tbs ginger
- 1 Tbs vanilla extract
Preheat oven to 325 degrees F. Mix all the grain ingredients in an over-sized bowl.
Add all the glue ingredients to a sauce pot set on medium. If brown sugar is hardened, press down on chunks as the mixture heats. Stir occasionally. Allow mixture to foam once and immediately turn off heat. Stir. Entire process takes five minutes.
Pour glue into grain mixture and stir until thoroughly coated. Use wire rimmed baking pans or parchment paper on top of cookie sheets. Spread mixture on pan evenly. Place pans in center of oven.
Total Bake Time is 30 minutes. At 15 minute mark, swap places and turn around the pan for even baking. Let granola cool in pan or on paper.
12 servings. Granola will last a week (hah!) in plastic-ware on counter.
Glenn Jacob 