We love granola in this house! Either for breakfast or just for a snack, or for lunch! 😉 It is QUITE popular and I feel like it’s always on my to do list to make it again! I love making my own because I can alter it however I like. You can change up the ingredients depending on what sounds good to you at that moment. This was especially helpful for when I was prego and picky! 😉

Sometimes the kids eat it with milk for breakfast, but most often their favorite lunch is plain yogurt, granola with fresh fruit. They can’t seem to get enough of it. Most days if I ask what they’d like to eat it’s “yogurt and ganona”! I guess I can’t really complain! At least it’s a healthy option! I’m glad I’m not making mac n’ cheese or PB&J every other day!

With this recipe I’ve included the original version which is from a dear friend of mine that I grew up with. Her mother used to make this and it was always such a treat when I would go visit her. My mom never used to make it or buy it! Also, since we are now using steel cut oats instead of the rolled oats it took some testing to figure out what worked best. It still turns out a bit more chewy then the rolled oats version, but tasty and the boys don’t seem to mind!

Test it out and let me know what you think, or how you changed the recipe! Maybe it will give me some new ideas of what to add!

“Big Batch” Granola – Original Version
9 cups rolled oats
6 cups dry ingredients: 1 ½ cups wheat germ, 1 ½ cups raisins, 1 ½ cups whole wheat flour, 1 ½ cups coconut

Other dry ingredients may be substituted for a total of 6 cups such as sesame seeds, nuts, dried apricots, flax seed, etc. sometimes I even use old stale cereal or wheat flakes or chex instead of wheat germ.

Combine separately and pour over oats and dry ingredients:
1 ½ cups oil
1 ½ cups honey
1 ½ TBSP cinnamon
1 ½ TBSP salt
1 TBSP vanilla
½ cup water

Mix well. Bake in a large roasting pan at 300 degrees for 60 minutes; stirring and rotating every 15 minutes.

Or use several smaller pans and trays. Stir often, scraping the sides. Bake until slightly brown.

“Big Batch” Granola – Gluten free Version

9 cups steel cut oats
6 cups dry ingredients: 1 cup coconut flour, 1½ cups raisins, 1 cup flax seed, 1 ½ cups unsweetened shredded coconut, 1 cup sunflower seeds,

Other dry ingredients may be substituted for a total of 6 cups such as sesame seeds, nuts, dried apricots, flax seed,

Combine separately and pour over oats and dry ingredients:
1 ½ cups coconut oil
1 ½ cups raw local honey
1 ½ TBSP cinnamon
1 ½ TBSP sea salt
1 TBSP vanilla
2 cups water

Because the steel cut oats take longer to cook, I recommend soaking them over night. So mix all ingredients together and let it soak 12-24 hours before cooking. It helps to soften the oats and helps them cook and before burning!

Bake in a large roasting pan at 300 degrees for 60 minutes; stirring and rotating every 15 minutes.

Or use several smaller pans and trays. Stir often, scraping the sides. Bake until slightly brown.

For a dry mixture, air dry thoroughly (it takes hours). For a moist mixture, store while slightly warm and damp. I personally like it moist and chewy so I put it in air tight containers soon after pulling it out of the oven.

6.21.11 – Modifications were made to the recipe.  Click here to view.