Ingredients
- 4 cups oats
- 1/2 cup raisins
- 1/2 cup bran flakes
- 1/2 cup coconut
- 1/4 cup dried cranberries
- 1/4 cup wheat germ
- 1/4 cup cornmeal
- 1/4 cup sunflower seeds
- 1/4 cup walnuts
- 1/4 cup almonds
- 1/4 cup corn oil
- 1/3 cup honey
- 1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F.
In a large baking pan, mix together the oats, raisins, bran, coconut, cranberries, wheat germ, cornmeal, sunflower seeds, walnuts, and almonds. Add the corn oil, honey, and vanilla and mix well. Spread the granola out on the pan in an even layer and bake until the granola is golden brown, about 45 minutes.
Allow the granola to cool, and then serve topped with fresh fruit and milk or yogurt.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 19 reviews
By jboys
California West...
on February 04, 2011
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Crunchy well toasted with rich nutty flavors. Easily chewed but fun and satisfying to eat with milk.
By cjkettler_11596716
NY, NY
on January 22, 2009
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I love this recipe but when I'm too lazy to make granola I like to buy granola at
www.thcrazybaker.com. Still is better than any recipe I've found and I've tried a lot. All natural too.. Good for the weekdays when there is no time to make your own!
By operadiva03_8614463
on January 13, 2009
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I made granola for the first time using this recipe, and it turned out really good! The thing I learned about the first batch though, was if you're going to use a DARK PAN, then use a lower temperature and less time. About 300 degrees should be good. I added the nuts and coconut about 25-30 min into it and then with 10 min left I added the fruits. I also stirred it about every 7-10 min. With the second half of the batch I used a lighter colored baking pan and the granola didn't get so brown, which was a good thing! All in all, a great basic recipe, but keep an eye on temp and time.
Read all 19 reviews