I SO had a granola recipe—the "how-to’s” of the best homemade granola I've ever tasted—but it had escaped me. Recently I've wished to have it back and began thinking of which file might be bearing it, but I didn't have the first clue about where to turn.
Fortunately that very day we were headed up across the Red River to Ardmore for Hubby's follow-up eye exam for his emergency eye surgery that he undergone around Christmas time, so we dropped into the building of the Chickasaw Nutrition Services, the source of so many of my recipes posted on this blog. Of course the folks there efficiently had "Homemade Granola" file and cheerfully produced another copy of it for me.
Now I not only could email it to my friend, I could mix up a big batch for this past weekend’s breakfasts and reprint it in my blog. Total delight!
These recipe instructions call for a cup of pecans, which, as I've mentioned, we have amply stored away from our last year's pecan crop. The recipe called for 3/4 cup raisins, but I divided it to put in half dried cranberries with half of the regular raisins. I loved the way the cranberries flavored the oatmeal mixture. In serving it, I topped it all with blueberries from the deepfreeze. What a wonderful Saturday-morning treat!
In an airtight container I stored the rest of the mixture, which makes 16 1/2-cup servings. We are loving it. I know you will, too.
3/4 cup brown sugar
1/3 cup canola oil
1/3 cup honey
1/2 cup dry milk
3/4 teaspoon cinnamon
5 cups oatmeal
1/2 cup raisins
pinch of salt (or salt substitute)
1 cup pecans, chopped
Mix brown sugar, oil, and honey in a saucepan. Heat until sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture; mix well. Bake at 375 degrees for 10-15 minutes. Let cool in pan. Store in airtight container. Serve with skim milk; fruit optional.