There’s nothing better than a bowl of granola with soy milk on a foggy Bay Area morning. Especially if it’s homemade. This recipe was taken from Rose Bakery, one of the all-time great cookbooks. It also makes a great gift packaged in a tall cellophane bag, tied with a ribbon, and attached to a card. Which is why I always make two batches. One for me, one for everyone else.
Raw honey from my dad’s bee hives
Honey Granola
5 1/3 cups rolled oats
1 ¼ c whole almonds
2/3 c sunflower seeds
¾ c pumpkin seeds
1/3 c sesame seeds
½ c sunflower oil
1 c honey
¼ brown sugar
a few drops of vanilla la extract
pinch of ground cinnamon
½ t salt
1 handful dried fruit
Preheat oven to 275 F
In a bowl, mix together the oats, almonds, and seeds.
Put the sunflower oil, honey, sugar, vanilla, cinnamon, and salt in a saucepan with ½ c water.
Bring to a boil, stirring constantly, then pour over the dry ingredients in the bowl and mix well.
If the mixture is too wet add more oats- there should be no excess liquid at the bottom of the pan, and the mixture should be sticky.
Spread out evenly on a baking tray and bake slowly for about 1 hour or until the granola is golden. Switch off the oven and leave to dry out for a further hour- or even overnight.
When all is cool and ready to eat, add the dried fruit and serve with milk or soy milk.
You just made my day! This recipe can be veganized!!!