I've been using the same basic granola recipe for years. Like most of my go-tos, this one is open to a lot of improvising. The basics are old-fashioned oats, wheat germ or flax seed, a dry and a liquid sweetener, an oil, and water. Then you add extra ingredients (think dried fruits, nuts, coconut, chocolate chips) to make it yours. This dish does have a lengthy baking time, so I always double the recipe. It keeps for up to two weeks in an airtight container, although it never lasts that long around here.
The granola is still soft when it comes out of the oven, but it crisps up as it cools. Tonight I didn't wait for that to happen. Instead, I scooped some of the fresh-from-the-oven goodness immediately into a bowl.
- 2 cups old-fashioned oats (Do NOT use quick oats! You won't like the result.)
- 1/2 cup wheat germ or ground flax seed
- 2 Tablespoons dark brown sugar (Or light. The recipe isn't picky)
- 1/4 teaspoon salt
- 1 cup extra ingredients (I usually use a cup of raisins and a cup of dried cranberries because we always have them in the house and there's no cutting involved)
- 1/4 cup maple syrup (I've also used honey or molasses with equally good results)
- 3 Tablespoons vegetable or canola oil
- 1 Tb. water (If you want bigger granola clusters, increase the water and squeeze the cereal to form clumps before you put it in the oven.)
- Flavoring, if desired (Most times I add a shake of cinnamon, and sometimes ginger. Citrus zest and/or an extract work well, too.)