I’ve posted about Granola before but I’ve changed up my recipe a bit and make it in much larger batches now. We’ve switched over completely to Granola and Oatmeal for breakfasts which means we don’t buy any cereal at all anymore. This means I’m making much larger batches as we go through so much more. My kids eat 2-3 bowls a morning. Ouch. Help me once they are teenagers.
My favorite thing about this recipe is how versatile it is. I change the dry ingredients up based on what I have in my pantry and what happens to sound good as I’m making it. As long as I keep the dry ingredients to wet ingredients ratio about the same it always turns out.
16 cups quick oats
3-4 cups ground flax
1 cup oat bran
2-3 cups sliced almonds or other nuts
1 cup canola oil
1 cup maple syrup
1 cup honey
4 tsp. vanilla
Preheat oven to 325 degrees
Mix together all your dry ingredients in a large bowl.
In a saucepan heat up your oil, syrup, honey, and vanilla until it just starts to boil.
Pour your wet ingredients over the dry ingredients and stir until fully combined, breaking up any clumps as you go.
Spread granola over cookie sheets, no more than 1/2 inch thick and bake for 13-15 minutes or until golden brown.
Let cool then remove from pan and store in an airtight container.