Thursday, October 4, 2007

Granola

Here's my favorite granola recipe. I modeled it after the Big Sky Bread Co. granola that you can sometimes buy around here - and pay a fortune for!

6 - 8 c. rolled oats
1 - 1 1/2 c. almonds - broken a bit if you like
1/2 c. pumpkin seeds or pepitas
1/4 c. sunflower seeds
1/4 c. sesame seeds
1/4 c. ground flax seeds
2/3 c. honey
1/2 c. oil - use best quality, your choice
1/8-1/2 c. brown sugar
2 tsp. real vanilla
1/2 - 1 tsp. sea salt

Combine oats, nuts and seeds in a large bowl. Mix remaining ingredients and pour over oats, nuts, and seeds. Spread in a larg baking pan.

Bake at 300*F. for 30 minutes, stirring half way through. Or bake at 350*F. for 15 min. stirring every 5 minutes. If you prefer it dark and crispy you may have to bake it longer. It does crisp up a bit as it cools.

Enjoy!

7 comments:

Jessie said...

Mmmm I do love your granola.
Gonna have to try out this recipe. :]

Anonymous said...

Good stuff! Pretty darn close to the original, but this won't break my bank account! Thanks for sharing!

Anonymous said...

Well I tried this because I love the Big Sky variety and really am convinced I can make my own. I followed the recipe to the letter and ended up with something more like loose toasted oats than what I hoped for. It definitely needs some tweaking with less oats and more binder to get the crispy sheets like the original.

Lisac said...

I made it as well and tasted great (sesame seeds did it). However oats were too loose. I'm going to try grinding and/or wetting the oats a bit before mixing with wet ingredients.

Lisac said...
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Lisac said...
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Anonymous said...

I LOVE big sky granola and haven't been able to find it anywhere near me, plus it's a bit pricey. This recipe was spot on as far as the flavors. To keep the granola from falling apart, I wet the seven cups of oats I used with just half a cup of hot water before I mixed the other ingredients. I also used a full cup of honey, and used a half cup of melted coconut oil as my oil. Coconut oil solidifies at room temperature or cooler so that I think that helped to hold the granola together once fully cooled. I definitely wanted my granola to come out more as bars or chunks than loose granola like the kind they often sell in stores near me. I lined the pan I used with parchment paper and instead of stirring once, packed the granola down hard with a spatula once during the time it was baking. I would toast the nuts and seeds before mixing them if you plan to do this so you won't have to stir it to get it evenly cooked. I removed the granola in parchment paper from the pan as soon as it was done and put it in the fridge for a while. Overall it came out pretty well. Thank you so much for this recipe, I know I'm a bit late on it but I'm so happy to have something similar to my favorite granola.