It's definitely not a summer-time thing...leaving the oven running all night! But on chilly mountain nights, a long slow overnight bake for our family's favorite granola yields a delicious breakfast that warms us up in more ways than one.
3 cups five-grain rolled cereal (or substitute old-fashioned oatmeal)
4 cups old-fashioned oatmeal
1 cup quick-cooking oatmeal
3 cups sliced almonds
2 cups chopped pecans
1 cup roasted & salted sunflower seed kernels
1 cup shredded coconut
Combine the above ingredients in a very large bowl. In a blender, whirl to mix the following:
1-1/2 cups brown sugar
3/4 cup water
1/4 cup olive oil or vegetable oil
1/8 tsp. salt
1 tsp. vanilla extract
1/2 tsp. maple flavoring
Pour liquid over the dry ingredients and mix well. Lightly spray two large rimmed baking sheets (13"x18") with pan spray. Divide granola onto the two sheets and spread out evenly to fill each pan. Bake overnight at 175 degrees. Remember to always check and regulate your oven temperature using an oven thermometer, rather than relying on the dial gauge.
Granola will be perfectly golden and toasted in the morning. Cool completely and store airtight. Serve with milk, yogurt, or my favorite way: with a splash of boiling hot water to rehydrate and a crunchy topping of chopped apples.
Enjoy our new blog with recipes and reflections from Blue Oak Point Ranch.
Be blessed today!
Liz
This is so funny- as Ron and I sat eating yogurt, fruit and granola this morning, I said, "I need to go online and find a good granola recipe and make it myself"! I can't wait to try this out. Thanks Liz!
ReplyDeleteYay Sandy! So glad you can enjoy this recipe too, and sounds like the timing was perfect! -Liz
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