Honey-sweetened granola Eating honey-sweetened granola makes for a delicious, filling breakfast—and it’s so easy to make yourself. I’ve been baking my own granola for many years. I have a great recipe, which was given to my mother, and she passed it on to me. My mom worked in a preschool back in the 1970s when granola was first becoming popular in the US. One day, the cook handed out an orange sheet of requested recipes--one was granola. Orange made the page easy to find.
I have tried several granola recipes, but this is my absolute favorite! So, about once/month, I mix oats, honey, wheat germ, sliced almonds, and other wholesome ingredients in my largest mixing bowl. Then I spread the mixture in my largest cookie sheet and bake for an hour.
Making your own granola isn’t hard. You just measure and mix. And it’s not time-consuming—mix it up in just a few minutes. However, you need a large quantity of a number of ingredients. That’s why I buy oatmeal, honey, and almonds at a discount warehouse where food is sold in bulk. That way, I save money, too.
With school starting soon, this nutritious cereal is a great way to start the day. Sometimes I eat it alone. Sometimes I mix it with other breakfast cereal. Combining granola, cereal flakes, and cereal in circle or square shapes is a great combination. I add fresh fruit or dried cranberries for added sweetness and chewiness.
I have tried several granola recipes, but this is my absolute favorite! So, about once/month, I mix oats, honey, wheat germ, sliced almonds, and other wholesome ingredients in my largest mixing bowl. Then I spread the mixture in my largest cookie sheet and bake for an hour.
Making your own granola isn’t hard. You just measure and mix. And it’s not time-consuming—mix it up in just a few minutes. However, you need a large quantity of a number of ingredients. That’s why I buy oatmeal, honey, and almonds at a discount warehouse where food is sold in bulk. That way, I save money, too.
With school starting soon, this nutritious cereal is a great way to start the day. Sometimes I eat it alone. Sometimes I mix it with other breakfast cereal. Combining granola, cereal flakes, and cereal in circle or square shapes is a great combination. I add fresh fruit or dried cranberries for added sweetness and chewiness.
Bake granola, then crumble. Best Homemade Granola
4 cups old-fashioned rolled oats
1 cup honey
1 cup vegetable oil
1 cup cold water
1 cup soy flour (or whole-wheat flour)
1 cup wheat germ
1 cup sunflower seed kernels
1 cup sliced almonds (or chopped walnuts or pecans)
1 cup flaked coconut
Preheat oven to 300 degrees F. Grease a large cookie sheet, 15x10x1-inch, or large pan, 9x13x2-inches. Measure and mix oats, honey, oil, and water in a large bowl. Add flour, wheat germ, sunflower seed kernels, almonds, and coconut. Mix well. Spread in prepared pan and bake for 1 hour.
Cool, crumble, and store in an airtight container in the refrigerator. Serve in a bowl. Add fruit and milk. Yield: about 16 cups; 32 servings. From my cookbook for children: “Cooking Around the Calendar with Kids: Seasonal and Holiday Food and Fun.”
4 cups old-fashioned rolled oats
1 cup honey
1 cup vegetable oil
1 cup cold water
1 cup soy flour (or whole-wheat flour)
1 cup wheat germ
1 cup sunflower seed kernels
1 cup sliced almonds (or chopped walnuts or pecans)
1 cup flaked coconut
Preheat oven to 300 degrees F. Grease a large cookie sheet, 15x10x1-inch, or large pan, 9x13x2-inches. Measure and mix oats, honey, oil, and water in a large bowl. Add flour, wheat germ, sunflower seed kernels, almonds, and coconut. Mix well. Spread in prepared pan and bake for 1 hour.
Cool, crumble, and store in an airtight container in the refrigerator. Serve in a bowl. Add fruit and milk. Yield: about 16 cups; 32 servings. From my cookbook for children: “Cooking Around the Calendar with Kids: Seasonal and Holiday Food and Fun.”
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