Kitchen Sink Granola

If you like making your own granola, this Kitchen Sink Granola is really handy because there are lots of substitutions you can make, depending on what you happen to have on hand. You definitely need rolled oats and a few other things, but there’s lots of flexibility in this recipe! I’ve been making homemade granola for at least five years now and I really prefer it to store-bought. It’s easy to make and doesn’t really take that much effort. So if you’ve never made your own granola, keep this recipe in mind!

Kitchen Sink Granola

  • Servings: 16-18 cups
  • Difficulty: easy
  • Print

KITCHEN SINK GRANOLA by NancyC                                    Kitchen Sink Granola @ NancyC

Makes 16–18 cups                                                                     

  • 6 cups old-fashioned rolled oats
  • 1 cup sweetened or unsweetened flaked coconut
  • 3/4 cup wheat germ, flaxseed, or chia seeds
  • 2 cups coarsely chopped walnuts, pecans, almonds, cashews, or peanuts (or a mix of any of these)
  • 1 cup raw sunflower kernels or pepitas (hulled sunflower seeds)
  • 2/3 cup olive oil, canola oil, or coconut oil
  • 1 cup honey or pure maple syrup (or 1/2 cup of each)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice (or substitute nutmeg or ginger)
  • 1/2  to 1 teaspoon salt
  • 1 teaspoon pure vanilla extract

Mix-ins after baking:

  • 2 cups of dried fruit, whatever you have on hand (raisins, dried cranberries, dried cherries, chopped dates, chopped prunes, dried banana chips, etc.–you can also substitute your choice of trail mix for some or all of the dried fruit)
  • Optional mix-in after granola has cooled: 1 1/2 cups of dark, semi-sweet, milk, and/or white chocolate chips OR peanut butter chips (if you’re making this for a sweet snack)

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking pan with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, coconut flakes, wheat germ or flaxseed, chopped nuts, and sunflower kernels or pepitas.

In a medium microwave-safe bowl, stir together the oil, honey or maple syrup, cinnamon and allspice, and salt; heat in microwave for 30 to 40 seconds, then stir until well-blended. Stir in the vanilla extract.

Pour this oil/honey mixture over the oat mixture in the large bowl, stirring to coat evenly. Spread mixture in an even layer on the lined 13 x 18″ pan or the two lined 10×15″ pans.

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 15 to 20 minutes. until mixture is golden (you’ll have a total baking time of 35 to 40 minutes). Remove from oven and stir in the dried fruit and/or trail mix (if using the chocolate chips too, wait until granola has cooled before you stir them in). Let granola stand until cooled, then stir again to break any large clumps. Store in an airtight container at room temperature for up to 2 weeks.

Recipe from NancyC | nancy-c.com

In summer months, I like to make granola really early in the morning so the kitchen doesn’t get so hot–something to keep in mind during this very hot summer! Hope you are having a great summer so far!

Sharing at Meal Plan MondayFiesta Friday.

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2 thoughts on “Kitchen Sink Granola

  1. applytofaceblog

    This sounds fabulous.It is something that I have been meaning to do forever!I love the sound of the maple syrup coating and baking into the dry ingredients.Super delicious.Thank you for linking with #FiestaFriday

    Reply

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