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KING ARTHUR'S CRUNCHY GRANOLA Recipe

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This recipe for KING ARTHUR'S CRUNCHY GRANOLA is from The HARMSEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 cups rolled oats, old-fashioned or quick cooking
1 cup large-flake coconut-unsweetened
1 cup stabilized wheat germ
1 cup diced almonds
1 cup coarsely chopped pecans or walnuts
1 cup sunflower seeds, raw or toasted
½ cup vegetable oil
½ tsp salt
1 maple syrup*
1 Tbsp pure vanilla extract
5 cups dried fruit**
Directions:
Directions:
Preheat oven to 250º Lightly grease 2 large rimmed baking sheets, or line them with parchment.

In a very large bowl, combine oats, coconut, wheat germ, nuts and seeds. Mix well.

In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.

Pour wet ingredients over the dry mixture in the bowl, stirring and tossing until is very well combined.

Spread the granola on the baking sheets, patting gently to flatten.

Bake the granola for about 90 minutes, stirring the mixture with a heat-proof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns every. reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

The the granola is a medium brown, remove it from the oven and cool completely on the pans.

Transfer the granola to a large bowl, and mix in the dried fruit.

Store the granola in a tightly closed container at room temperature for several weeks;freeze for extended storage.
Personal Notes:
Personal Notes:
* It's best to use a strong maple syrup or more of a less strong syrup. I happen to love the maple flavor in it!

** any of your favorite dried fruits are good, especially craisens and dried cherries.

 

 

 

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