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
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully pour the liquid over the bowl of dry ingredients.
  6. Using a spoon or your hands, mix everything together until all dry ingredients are well coated.
  7. 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.
  8. 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.
  9. 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.
  10. Store in large ziploc bags. Granola can be frozen until needed. Serve with yogurt or milk or sprinkled on… anything!
  11. Makes approximately 10 kg, so 1 kg per large ziploc bag to freeze.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/10/05/smidges-granola/