Chas and his wife Trish is a long time family friend of my husband Kurt’s and we have spent many weekends together at my cabin at Burntside Lake and their cabin in Cornucopia Wisconsin. Chas makes great homemade granola. His granola is the perfect amount of crunchy and not too sweet. I like that you can add dried fruit depending on what you like. This granola is great on yogurt or with milk or you can mix fresh fruit into it.
- 8-9 c. rolled oats
- 1 c. shredded coconut
- 1 c. slivered almonds, roasted (can buy roasted; or toast them on a cookie sheet in the oven @ 375 prior to mixing in)
- 1 c. sunflower seeds, roasted (you can sub pumpkin seeds too)
- 1 c. veg. oil
- 1 c. honey
- ¼ – 1/3 c. molasses
- 1-1.5 c. boiled flax seed goop (1/3 c. flax seed in 1.5 c. boiling water; simmer for 5 minutes or until goopy)
- 1 c. raisins
- 1 c. dried cranberries
- 1 c. any other dried fruit (optional)
- You can substitute dried bananas or blueberries
- Preheat oven to 300.
- Mix dry ingredients together in a big bowl.
- Mix wet ingredients together in a separate bowl. (They don’t mix well; don’t worry!)
- Add wet to dry ingredient; stir well.
- Spray 2 large cookie sheets (with ½ in. rim; not totally flat) w/olive oil
- Divide and spread granola mix evenly between them.
- Bake for about 1 hour at 300–turn pans around, and switch top to bottom every 15 min
- Let pans cool thoroughly. Granola should get hard and crispy. (If not, adjust wet/dry ratio next time.)
- Chip off cooled granola into large bowl. Crumble it up and mix in dried fruit(s)