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Homemade Granola

 

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Homemade Granola
 

 

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Recipe

Homemade Granola

I love the simplicity of the recipe for making your own granola and the fact that almost any substitution works. Instead of raisins use dried cherries, cranberries or blueberries. Instead of almonds try walnuts, pecans or peanuts. If you have the palate of a pregnant woman you can just add all of the above.

Times

  • Prep Time : 5 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 5 min

Servings

8 to 10 Servings

Ingredients

  • 6 cups old fashioned rolled oats
  • 2 cups whole roasted unsalted almonds
  • 1 cup pecan halves
  • 1 cup unsweetened coconut flakes
  • 2/3 cup brown sugar
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1½ teaspoon kosher salt
  • 2 cups raisins

Directions

Preheat oven to 275° F.  Lightly spray 2 sheet pans with cooking spray.

In a large bowl combine oats, almonds, pecans and coconut, toss together. Spread evenly in a single layer between 2 prepared sheet pans.

In a second bowl combine brown sugar, maple syrup, olive oil and salt.  Pour evenly over oat mixture.

Bake for 1 hour, tossing with a spatula every 15 minutes for even browning.  Remove from oven, let cool 15 minutes. Once cool mix in raisins. Store in an airtight container at room temperature for up to 1 month.

Tags

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

2 Responses to Homemade Granola

  1. avatar says: Tam

    I can’t stand the taste of coconut. Suggested substitutions? or can it just be left out?

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