Emily Franklin's Granola


from the book "Too Many Cooks: Kitchen Adventures with 1 Mom, 4 kids and 102 Recipes."

"This takes all of twenty minutes to make.  I make a large batch and store it in an airtight container (or an oversize Ziploc).  Funnily enough, becuase I introduced this at night, I rarely servei it at breakfast.  Sometimes it's a quick weekend lunch.  Other times, a cool a summer dinner.  For housewarming or holidays, I sift the cooled granola into canning jars, add some chopped-up dried fruit (see below) and tie with a bow for an easy gift."

Measure Oil First -- this way the honey will slide out easily and make for simple cleanup.

  • 3/4 C canola oil
  • 3/4 C honey
  • big splash vanilla extract
  • 1 tsp. brown sugar
  • 51/2 C rolled oats (not the quick-cooking ones)
  • 3 C bran buds ((Grape-Nuts)
  • Handfuls of dried fruit (golden & dried raisins, cranberries, blueberries, chopped apricots, dates, etc), optional
  • fruit for layering (bananas, apples, grapes, cantaloupe, honeydew), optional

Preheat over to 300F. 

Heat oil, honey, and vanilla for about 1 minute in the micorwave or 2 minutes on the stovetop.  In large bowl, mix warm ingredients and add in dry (except for dried fruit).  Stir gently until combined. 

Pour onto a parchment-lined cookie sheet and spread into one layer.  bake for about 25 minutes, shifting/mixing granola a few times.  If you need to leave, turn off the ovena nd it will be fine.  If you're home, take it out.  You can't mess it up unless you burn it, which I have certainly done both on and off the boat. 

Let granola cool completely before testing or doing anything else to it.  The crunch comes only upon cooldown. 

Once cool, add dried fruit if desired or mix into plain yogurt for a healthy lunch.  Feel free ot add toasted almonds or sunflower seeds if you like.


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