Simple Walnut Granola
A simple granola recipe given to me by my good friend when we were only 8 or 9 years old. I'm 27 now and have been making it ever since for me and my own children! Mom's favorite, kids' favorite! I always omit the raisins - I feel it makes the recipe too sweet.
A simple granola recipe given to me by my good friend when we were only 8 or 9 years old. I'm 27 now and have been making it ever since for me and my own children! Mom's favorite, kids' favorite! I always omit the raisins - I feel it makes the recipe too sweet.
- Carbohydrate 37.819136818714 g
- Cholesterol 0 mg
- Fat 14.3785907051795 g
- Fiber 5.35266532312037 g
- Protein 7.61243145989779 g
- Saturated Fat 2.1272733418277 g
- Serving Size 1 1 Serving (73g)
- Sodium 384.233166990674 mg
- Sugar 32.4664714955936 g
- Trans Fat 0.684779597555718 g
- Calories 300 calories
Step-by-step
- Combine first four ingredients in a large mixing bowl (flour, oats, wheat germ, coconut).
- Then blend together separately all the rest of the ingredients except the walnuts/raisins.
- Add the blended liquids to the dry ingredients and mix well. Add the walnuts and/or raisins and mix in.
- Spread finished product out on 2 greased cookie sheets and bake 1 hr at 250 degrees F or until dry and golden.
- Store in covered containers. Makes 2 1/2 to 3 quarts at 1 cup per serving (less for children). Very filling! Lasts a long time if kept in a cool, dry place.
Should the wet binder be whisked into the grains before or after the oil is emulsified into the honey? Achieving a uniform cluster structure in baked breakfast cereals depends entirely on how the liquid fats and sugars interact with the dry starches before they ever touch the oven heat.
- Bake the mixture at a low 250 degrees Fahrenheit for a full hour to dehydrate the oats thoroughly without scorching the honey and sugars, which burn easily at higher thresholds.
- Distribute the batter evenly across two greased cookie sheets to prevent dense mounds from retaining moisture in the center.
- Monitor the batches for a dry and golden visual cue, signaling that the starches have fully set and the moisture has evaporated.
- Store the finished product in tightly covered containers in a cool, dry place to maintain crispness over extended periods.
- Adjust the batch yield proportionally if dividing the ingredients for smaller households, keeping the ratio of oil and honey consistent relative to the dry oats.
Thorough mixing ensures the whole-wheat flour coats every rolled oat and wheat germ flake evenly, preventing powdery pockets from forming during baking. Storing the completely cooled mixture properly guarantees lasting texture and prevents staleness.
