Submitted by Kathy Parnay
This recipe makes a ton of granola, but you will be surprised at how quickly it will disappear. We always have it on hand. Lightly sweet with a chewy/crunchy consistency, a bowl of granola with soy milk makes a great morning breakfast or an afternoon snack sprinkled on top of coconut or soy yogurt. Store in a sealed container for up to three weeks in your pantry.
- 27 cups of raw oats
- 2 cups raw buckwheat groats
- 4 cups raw nuts (I use 1 cup each of chopped almonds, sunflower seeds, pumpkin seeds and chopped pecans)
- 2 cups dried fruit (I use 1 cup raisins and 1 cup cherries)
- 1 cup maple syrup
- 1/4 cup of cinnamon
- 2 Tbs nutmeg
- You’ll need two very large bowls, 1 medium sized bowl, and four baking sheets. Preheat your oven to 375°.
- In the first bowl, pour the oats and mix in the maple syrup, cinnamon, and nutmeg.
- In the second bowl, combine the buckwheat groats and raw nuts.
- Int he third bowl, combine dried fruit.
- In each pan, combine 5 cups of oats and 1 cup of nut mixture.
- Bake in oven for approximately 15 minutes, rotating pans every 5 minutes. The granola will become slightly toasted. Watch the pans carefully as you do not want the granola to burn.
- Once you pull the pans out of the oven, sprinkle with 1/2 cup of dried fruit and let cool.
- Store in a sealed container for up to three weeks in your pantry.
This recipe is very versatile. You can make as much or as little as you like and add or delete items that fit your preference. Every so often I change it up by adding different dried fruit or nuts. Have fun creating your own version!