Granola recipe?

Does anyone have a nice recipe for this?  Plus does anyone use their own or oat groats?  I'm thinking it maybe needs to be made with rolled oats and the ones available in stores have apparently been rolled and split by steel rollers so that the groat is now effectively sliced and therefore digestible without a soaking (like porridge needs).

Here’s a link to a recipe for granola bars:

http://allrecipes.com//Recipe/playgroup-granola-bars/Detail.aspx

I make my own granola that I use as breakfast cereal, but I don’t have an exact recipe for it.  You could use the wet ingredients from the link with any mixture of dry ingredients and make bars.

Mix the dry ingredients- any combination of:

Rolled oats (which is what I can easily get in the city)

Pecans

Walnuts

Peanuts, but their taste may overwhelm everything else.

Crushed wheat bran flakes; breakfast cereal may be cheaper than wheat bran or wheat germ

Crushed corn flakes; an inexpensive way to add bulk and fiber

You can add dried fruit (I don’t because I don’t want my granola to be too sweet and I generally do not dried fruit)

Mix the dry ingredients together and toast in a low oven.  Watch closely since there is a fine line between toasted and burned.

If you don’t want to make bars simply mix water with either honey, molasses or corn syrup and bring to a boil.  Add vanilla extract. Cover the toasted dry mix with the liquid mix and return to the oven to dry out.  Some clumps may form, but you can easily break them apart.

Check out my Grainless Granola recipe. It uses seeds, nuts, and fruit. Very healthy. I also soak the nuts and seeds over night to remove some of the phytic acid. I added honey but it really does not need it. I also use a dehydrator, (making it a raw food) I suppose you can use an oven as well.

Here's mine.

breakfast granola with kefir and fresh figs

Peanut Butter Granola

8 cups old-fashioned rolled oats (1 large 42-ounce box)
2 cups chopped nuts and/or seeds
2 cups unsweetened coconut
1 cup natural crunchy peanut butter
1 cup honey
1 tbsp pumpkin pie spice
1 tsp vanilla
1 tsp salt (optional)
dried fruit (optional)

In a saucepan, gently heat peanut butter, honey, and salt until liquidy. Mix all ingredients in a large bowl. Stir well. Spread out on baking pans or sheets. (I use three 9x13-inch pans). Bake at low heat (225°F / 110°C), stirring every 10 to 15 minutes until golden brown (about 40 to 50 minutes). Remove from oven and continue to stir occasionally until cool. Makes a gallon jar's worth.

Recipe Notes:

If adding dried fruit, add after baking so it stays soft and moist.

I only add dried fruit when fresh fruit isn't in season.

Any or all ingredients can be substituted!

Here's a simple granola recipe that is very good:

1/3 cup oil
1/3 cup honey
1/2 teaspoon vanilla
1/2 cup dry milk
4 cups rolled oats
nuts or seeds (optional)

Blend wet ingredients well. Then add dry ingredients and mix thoroughly. Spread mixture on a large, oiled cookie sheet. Bake at 300 degrees for ten minutes. Remove from oven and stir granola, moving the granola from around the edges to the middle of the pan. Then spread out evenly. Put back in oven and bake another five minutes. If you want to add dried fruit, do it after baking or the fruit will burn.
Makes five cups.

This is my recipe, which is a variant on Lisa’s Granola from the Eating Well website.

6 c rolled oats
1 c chopped pecans (use any nuts you like)
1 c chopped walnuts
¾ c raw unsalted pepitas or sunflower seeds
¼ c flax seed
2 Tbsp cinnamon or your favorite baking spice blend
a generous pinch of salt
½ c maple syrup
6 Tbsp avocado or other neutral oil
¼ c honey
1 tsp vanilla extract or maple extract


Preheat the oven to 325°F. Line two rimmed cookie sheets with parchment paper.

Place oats, nuts, and seeds in a large bowl. Sprinkle with baking spices and salt, and stir to combine. Combine the maple syrup, oil, honey, and extract in a medium bowl or large measuring cup, whisking to combine well. Pour over the oat mixture and stir until everything is coated. Spread the mixture in the prepared pans.

Bake at 325°F for 45-50 minutes, tossing the mixture at 15-minute intervals, until it is lightly toasted and golden brown. Remove the cookie sheets from the oven and allow to cool completely on cooling racks. The granola will crisp as it cools.

This granola is pretty loose. If you want granola with more clusters, you can whisk an egg white into the liquids.

Here’s my recipe, adapted from several recipes.

Granola
Yield: approximately 7 quarts
Ingredients:
12 cups organic rolled oats (preferably raw)
1 stick organic, grass fed butter or 1/2 cup coconut oil
1/2 cup raw, local honey
1/2 cup organic maple syrup
1 tsp Himalayan salt (optional)
1 Tbs vanilla extract
Optional:
1-2 cups organic mixed nuts of choice
1-2 cups organic dried fruit of choice
1-2 cups organic coconut flakes
Instructions:
Mix together the first 5 ingredients. Distribute into w-3 large baking pans and bake at 225 for a few hours or convect bake at 225 for 2 hours, stirring every 15-20 minutes, until everything is dry and crunchy. It should be golden, not brown. I add coconut and nuts in the last 20-30 minutes and toast them too. Remove from oven and cool completely before adding dried fruit.
Store airtight for several weeks to a month or leave out fruit and freeze.

I make a lot at once to share with family and it still never lasts long. I use convect to dry it out well but I have put the whole thing in the dehydrator after baking to get it dry enough to be shelf stable.