July 2014 --- My usual "home breakfast" is a whole wheat English muffin with peanut butter or a meatless breakfast sandwich (egg and cheese on a whole wheat english muffin). But we're heading to Maine soon and English muffins don't toast well on Condor. I usually buy some granola for the early morning starts, and I'm usually disappointed. Too sweet for my taste.
1 c brown sugar [I use half brown sugar, half maple syrup -
NOTE: have reduced to 1/4 c brown sugar and 1/4 c maple syrup > Perfect sweetness!]
1 t salt [I omit]
½ c canola oil [I use olive oil]
½ c water
1 t vanilla
1 c sunflower seeds [I omit]
Then add:
18 oz oatmeal, not the quick cook kind [I use 21 oz]
7 oz shredded coconut [~2 2/3 c - think this was based on the size of the bag, I use 4 oz]
1 t salt [I omit]
½ c canola oil [I use olive oil]
½ c water
1 t vanilla
1 c sunflower seeds [I omit]
Then add:
18 oz oatmeal, not the quick cook kind [I use 21 oz]
7 oz shredded coconut [~2 2/3 c - think this was based on the size of the bag, I use 4 oz]
1 c wheat germ [I usually omit]
Mix well. Bake at 300-325 degrees F for 45 minutes [My recipe takes two cookie sheets - I actually use a 17" x 12" cookie sheet and a 13" x 9" deeper baking pan - the latter works better for stirring, would use two of those if availabe] then add:
1 c chopped nuts [my favorite is to add 1 c Maple Walnuts after baking - but omit for "plain granola"]
1 c raisins or currants [I usually use dried cranberries - but omit for "plain granola"]
Bake additional 15 minutes. Cool completely in pan before storing in closed container.
August 2014: Big mistake! Instead of halving the recipe, I should have doubled it. We are on our way to Maine and this is my breakfast. So much better than the store bought granolas of previous years. Ed likes it too. It is going to disappear very fast.
June 2015:VARIATION Strawberries are in season and I was looking for a cereal to complement the berries. Often I've chosen a cornflake variant, but this year I used a variation of this recipe. By reduced the sweetness (1/3 c maple syrup and 1/3 c brown sugar) and omitting the nuts and currants, I made a not-so-sweet "plain granola" that went really well with the berries.
Mix well. Bake at 300-325 degrees F for 45 minutes [My recipe takes two cookie sheets - I actually use a 17" x 12" cookie sheet and a 13" x 9" deeper baking pan - the latter works better for stirring, would use two of those if availabe] then add:
1 c chopped nuts [my favorite is to add 1 c Maple Walnuts after baking - but omit for "plain granola"]
1 c raisins or currants [I usually use dried cranberries - but omit for "plain granola"]
Bake additional 15 minutes. Cool completely in pan before storing in closed container.
June 2015:VARIATION Strawberries are in season and I was looking for a cereal to complement the berries. Often I've chosen a cornflake variant, but this year I used a variation of this recipe. By reduced the sweetness (1/3 c maple syrup and 1/3 c brown sugar) and omitting the nuts and currants, I made a not-so-sweet "plain granola" that went really well with the berries.
November 2024: Note recipe above: maple syrup and sugar is further reduced to 1/4 c each and oats increased to 21 oz. My go to breakfast now is plain non fat yogurt topped with 1/2 a cup of "plain granola", a small handfull of chopped walnuts and some pomegranate seeds or dried cranberries.
Reviewed 5/12/17
Revised 12/21/23
Revised 11/21/2024: brown sugar, maple syrup and oat quantities changed
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