Prep 10 mins
Cook 45 mins
From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.
- 3 cups old fashioned oats
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup packed golden brown sugar
- 1⁄2 cup sliced almonds
- 1⁄2 cup chopped walnuts
- 1⁄2 cup dry nonfat dry milk powder
- 1⁄4 cup shelled unsalted sunflower seeds
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 1⁄2 cup water
- 1⁄4 cup honey
- 3⁄4 teaspoon vanilla extract
- 3⁄4 teaspoon maple extract
- Preheat oven to 300°F
- Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan.
- In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract to blend.
- Add to dry ingredients in pan and stir to coat well.
- Bake until granola is golden and crunchy, stirring frequently, about 45 minutes.
- Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.).
Delicious granola! This is the first granola recipe that I have tried with the larger chunks in it, and I love that! I added in 1/2 cup each of craisins, raisins, and subbed pecans for walnuts. This will be a lot more than 6-8 servings for me, probably closer to 30 when eaten as a mid-afternoon snack. Thanks so much for sharing, swissms! Made for Holiday tag.