I love food. And this granola recipe is one of the reasons.
I think I can safely say that MOST of us love food, right? So today, I have a recipe that was from our sweet, special auntie. It is this recipe, (the best homemade granola recipe ever), that was a staple in her kitchen. She loved people in a million different ways, but one of those ways was through her cooking. (My eyes are sweating….she was a SUCH a good egg–actually, a one-in-a-million kind of good egg!)
We spent lots of time at their house growing up. Out on a goat farm, in the mountains, with people we loved…..in other words, out in paradise! We worked hard, played hard, and ate WELL!! The more I think about that, the more I’m amazed! There were 5 of us kids, plus her family, plus who knows who else, and she LOVED feeding us! We didn’t always appreciate all the dishes we had to wash, but we loved to eat, so that was part of it!
Good Things Come to Those Who Wait…
Aunt Shirley’s Granola is one of our favorite’s! It is a VERY versatile granola recipe, and no matter what you put in it, it is ALWAYS amazing! Add or subtract almost any ingredient that you wish! **Remember: if you are adding dried fruit, don’t add it until it’s done baking–(because they become little hard tooth breakers if you bake them with the granola, ask me how I know!)
The old adage, “good things come to those who wait…” applies here. While this wonderful, homemade granola is not “fast food”, once you taste it, you’ll find that it is VERY well worth the time spent, and that the recipe is not nearly big enough! The finished product usually fills 5 1/2 quart jars. I use THIS bowl (paid link) to mix it in. I LOVE my big bowl! It holds 32 cups and even has a lid!
This is my actual recipe….I’ve been using it for years, but in case you can’t read my spectacular handwriting, you can print
I love having my canning shelves full, and I LOVE having several jars of this granola on my shelves….but it does take some time and effort to keep them there, because we eat eat it like there’s no tomorrow!
Eat it at breakfast with a big dollop of cherry yogurt -or any other flavor- on top. Grab a hand full as you go by the jar, mid-morning. Or, have a little snack-sized bowl with milk if you just can’t make it ’til supper, or as a before bed snack……you get the point. Let me know in the comments if you tried it! Love it? Worth the work?
Aunt Shirley’s Granola– Step by Step
PLEASE NOTE: Please don’t make this on humid days….it is harder to get the crunchy effect!
Pre-heat the oven to 325 degrees.
In a LARGE bowl, I use THIS bowl. (paid link) — mix these together, and set aside:
1 Lg (42oz.) can of quick oats–(I use old fashioned also, whatever I have on hand.)
2 cups white (raw) sesame seeds–you can use hulled or un-hulled.
2-3 cups raw sunflower seeds
1 cup slivered almonds
2 cups shredded coconut– (I rarely add this, but it’s up to your taste buds!)
1-2 cups of any other chopped nut you’d like. I added Pepitas this time.
**If you are going to add raisins, or any other dried fruit, add them AFTER it is finished baking, or they become little rock hard tooth breakers!
In a med pan, heat these until warm, and the honey is liquid:
3 cups honey–(I use 2 cups))
2 cups oil–(I use 1 1/3 cups)
1/2 teaspoon salt
1-2 teaspoons of vanilla
Pour over grain/nut mixture in large bowl. Mix WELL. Divide between 3 Sprayed 9″ x 13″ baking dishes, or you can use a couple large baking sheets. I used 2 sheet pans here. (OR, if you don’t have multiple pans, you can bake one pan full, in shifts.) You don’t want the pans very full, so they brown faster.
Bake at 325 degrees. Stir every 10-15 minutes, and rotate pans in oven.
Watch closely towards the end of the baking time. You want the granola to be golden brown, not “crispy” brown! There’s a fine line between perfect and too done!
When golden, take from oven to cooling racks, and let cool, stirring carefully every 15 minutes, until it’s completely cool. The granola will crisp up as it cools.
The finished product!
When COMPLETELY cool, promptly put in airtight jars or containers. Plastic bags work, but are very sub-par. Store in a cool dry place.
ENJOY!
Thanks for coming today! Enjoy your new recipe, and I’ll be anxious to hear how you liked it!
Aunt Shirley’s Granola
Equipment
- 1 LARGE mixing bowl I use a 32 cup Tupperware bowl. This is a BIG recipe. A stock pot would work too.
- 2-3 Baking pans Equivalent to 2-11×15″ baking sheets, or 3-9×13″ pans.
Ingredients
DRY INGREDIENTS
- 15 cups quick or old fashioned Oats–Large container. (42oz.) I use whichever I have on hand.
- 2 cups raw white (hulled) sesame seeds You can use un-hulled if you prefer.
- 2-3 cups raw sunflower seeds
- 1 cup slivered almonds
- 2 cups shredded coconut Optional-up to your taste buds!
- 1-2 cups any other chopped nut or seed–pepitas, flax seed, walnuts, pecans, etc. Versatile-add whatever you choose!
- 1-2 cups ****dried fruit of your choice. DO NOT ADD UNTIL AFTER BAKING!
LIQUID INGREDIENTS
- 3 cups honey I use 2 cups)
- 2 cups oil I use 1 1/3 cups
- 1/2 teaspoon salt
- 1-2 teaspoons vanilla
Instructions
Pre-heat the oven to 325℉.
PLEASE NOTE: Please don’t make this on humid days….it is harder to get the crunchy effect! **If you are going to add raisins, or any other dried fruit, add it the AFTER it is finished baking.
Directions
- In LARGE bowl, combine DRY INGREDIENTS, and set aside.
- In medium pan, heat LIQUID INDREDIENTS until warm, and honey is liquid.
- Pour warmed LIQUID INGREDIENTS over the grain/nut mixture in large bowl. Mix WELL.
- Divide between 3 Sprayed 9″ x 13″ baking dishes, or you can use a couple large baking sheets. (OR, if you don’t have multiple pans, you can bake one pan full, in shifts.) You don’t want the pans very full, so they brown faster.
- Bake at 325 degrees at 10-15 minute intervals. Space your pans evenly in the oven, so the heat can circulate. SET YOUR TIMER! (Ask me how I know….) To stir, take out of oven, and carefully stir, making sure the edges and bottom are scraped and mixed well. Do this every 10-15 minutes, and rotate pans in oven.
- Watch CLOSELY towards the end of the baking time. You want the granola to be golden brown, not “crispy” brown! This is too much precious effort to waste because you were pre-occupied, trust me! ***Different pans bake differently-some are quicker than others.
- When golden, take from oven to cooling racks, and let cool, stirring carefully every 15 minutes, until it’s completely cool. This stirring, after it’s out of the oven, is just to cool it more evenly, and to break it up. The granola will crisp up as it cools.
- OPTIONAL: This is when you would add dried fruit. 1-2 cups ****dried fruit of your choice.
- When COMPLETELY cool, promptly put in airtight jars or containers. Plastic bags work, but are very sub-par, because, for some reason, unknown to me, they don’t keep the humidity out for long term storage, and you end up with tough granola. Store in a cool dry place.
ENJOY!
- If you tried this recipe, please take a moment to scroll down and rate the recipe, and leave a comment. This lets others know how you liked it.
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