Smidge’s Granola Recipe

Still lots of Autumn “nesting” going on over here in the Smidgen kitchen. The bottomless granola bin ran dry and so it was time to whip up a new batch. Not that this was any trouble, the smell of toasting granola, maple syrup, honey and cinnamon is always heavenly on a Sunday afternoon.

It was also the perfect opportunity to confirm the ingredients and measurements in my recipe and, much to my chagrin, boxed sizes have changed yet again. What I have always loved about this recipe, is that the measurements coincide with entire packages… so it is very easy to shop and very minimal measuring is involved.

Hmmm, the packages contain more product now, so…now we can be charged more than the amount accounts for? Better still, there is the incredible shrinking game, where the entire contents and packaging are reduced in scale so that we don’t realize we are charged the same price, but actually getting much less.

I had to rub my eyes a few times to ensure that the packaging grams were so inaccurate from my last written recipe. If there were enough hours in my day, I’d follow this sort of thing… but there aren’t.

So here is Smidge’s Granola Recipe, aptly renamed, tweaked and photographed (I shudder to look at some of my earlier food photos). I also recommend that you purchase 1 or 2 super-sized metal mixing bowls from a restaurant supply shop if you are determined to make the full batch at one go. I also highly recommend stirring granola into a cup of yogurt… very satisfying!

 

Smidge’s Granola Recipe

Rating: 51

Smidge’s Granola Recipe

Ingredients

1-2 oversized restaurant grade mixing bowls

2.25 kg rolled oats

520 g box of All Bran Flakes

680 g box of Grape Nuts

1 cup All Bran Buds

1 cup Pure Natural Wheat Bran

1 1/2 cups Oat Bran

1 cup wheat germ

4 cups pumpkin seeds (if using salted/roasted then I omit the salt below) from the bulk section of the supermarket

2 cups sunflower seeds (bulk section)

2x 400 g medium unsweetened coconut (baking section)

6x 100 g natural slivered almonds (optional)

3x 100 g chopped pecans (optional)

5x 250 g dried apricots

4x 250 g cups dried cranberries

1 kg of honey

2x 250 g maple syrup (plus ½ cup)

500 ml canola oil

3 cups water

3 tsp vanilla

3 tsp salt (optional)

3 tbsp cinnamon

Instructions

Preheat oven to 350°F.

Spray all roasting pans with a non-stick cooking spray. *This recipe may be halved or quartered for convenience. Just a little extra measuring would be required.

In a large mixing bowl, combine the dry ingredients from the oats to the chopped pecans, inclusive. Dried ingredients can be mixed by hand, in fact I find it easier. Then I transfer some of the ingredients to a second large mixing bowl.

Meanwhile, in a large saucepan, combine the last set of ingredients, beginning with the honey. The amount of cinnamon can be adjusted to taste. Heat for approx. 5-10 minutes.

Carefully pour the liquid over the bowl of dry ingredients.

Using a spoon or your hands, mix everything together until all dry ingredients are well coated.

Divide the mixture into separate roasting pans. This can fill 2 large roasting pans and 3 9×13 cake tins. I tend to bake in batches.

Bake in the oven at for approximately 1 hour or until lightly browned, (to taste). Over-cooking makes a crunchier granola, under-cooking gives a softer, chewier texture. Check and stir every 15 minutes or less to ensure even browning.

Let the granola cool enough to handle. Stir in chopped dried apricots and dried cranberries. Substitute with raisins, dried figs or any dried fruit of your liking.

Store in large ziploc bags. Granola can be frozen until needed. Serve with yogurt or milk or sprinkled on… anything!

Makes approximately 10 kg, so 1 kg per large ziploc bag to freeze.

http://justasmidgen.com/2011/10/05/smidges-granola/

 

  • Rufus' Food and Spirits Guide - October 5, 2011 - 7:59 am

    I’ve never made granola and like that you use products I can find at my regular grocery.ReplyCancel

  • ceciliag - October 5, 2011 - 8:37 am

    I make my own too but we call it muesli, so i was interested to read your recipe. isn’t it the best! cReplyCancel

    • Just A Smidgen - October 5, 2011 - 9:09 am

      I always wondered about the difference between granola and muesli? Here our muesli is uncooked and milk gets stirred in… and I think left overnight in the fridge? Not sure… I shall have to investigate:) I’d love to see your recipe for it. Have you posted it yet?ReplyCancel

      • Misk Cooks - October 29, 2011 - 2:52 pm

        Please pardon my jumping in here….The one that’s refrigerated overnight is Bircher’s Müesli. There’s a recipe for it on my blog if you’re interested. My understanding is that granola is sweetened but müesli isn’t. You have a lovely blog here, by the way, and I’ve enjoyed reading your posts. Thanks for subscribing to mine, too. :) ReplyCancel

        • Just A Smidgen - October 29, 2011 - 3:04 pm

          Oh, yes, I’ve heard of Bircher’s… would love to have some about now:) A bit peckish here! Thanks for your compliments. I, too, love reading your blog and shall have to find your muesli recipe:)ReplyCancel

  • kathryningrid - October 5, 2011 - 9:46 am

    The version in this household is a “chewy granola bar” version, but grain-free (as I’m finding increasing trouble digesting grains)–so, all nuts and seeds and a little dried fruit. Since it’s a chewy version, it’s uncooked, or rather, refrigerated to set up before cutting into bars. But as with yours, Smidge, I love it crumbled up into some yogurt and drizzled with honey too. The main thing is, it gets me to eat something in the mornings when I’d often be too lazy otherwise, especially because with all of the nutty and fruity treats in them I have to be honest: they’re breakfast candy bars. And I’m all for starting the day with dessert. It sounds like your granola is equally delicious!ReplyCancel

    • Just A Smidgen - October 5, 2011 - 4:25 pm

      That sounds so delicious! Today I ate a gluten free bar made with peanut butter, almonds, flax seed, coconut, honey topped with a layer of chocolate. It’s was a no cook bar and so decadent for gluten free:)ReplyCancel

  • Courtney - October 5, 2011 - 1:15 pm

    I never have, but have always wanted to make my own granola! Thanks for the recipe!!ReplyCancel

  • cityhippyfarmgirl - October 5, 2011 - 7:26 pm

    Yup, we call it muesli as well here, and the milky leave it in the fridge kind is bircher muesli. Love it all in any form. I’m curious, that is a huge batch to make up, how long does that last you?ReplyCancel

    • Just A Smidgen - October 5, 2011 - 9:36 pm

      Bircher Muesli, that sounds so delicious! Well, the cool thing about having a blog, is that I can look back and see when I posted this:) So I made it in March of this year. There are three of us eating it for breakfast, but, of course, not every day, so it does keep well in the freezer:)ReplyCancel

  • thefooddoctor - October 7, 2011 - 2:01 pm

    I make my own granola too but yours is much richer and I love all the ingredients in it… I need to go shopping soon!ReplyCancel

  • J’aime Granola.. ❦ | Barbara Bamber - October 25, 2012 - 12:06 pm

    [...] have been faithful to my Smidge’s Granola recipe for years.. { I could probably fill my entire pantry with the number of bags I’ve [...]ReplyCancel

  • artisticmilestone - November 3, 2012 - 1:35 am

    Hi Barbara, these look healthy and great as Christmas gifts :) Thanx for sharing :) ReplyCancel

  • [...] quite fond of the many varieties of granola that have blossomed in Smidge’s kitchen (“Smidge’s Granola”, and 3 Flavors of Granola) I must defer to this new mountainous [...]ReplyCancel

  • […] tab above you’ll see there’s six other granola flavors to try! A giant batch of Smidge’s Granola was the mainstay for our family for years. It yielded 10 large ziploc bags that we would freeze and […]ReplyCancel

Your email is never published or shared.