My life doesn't include time to cook much lately, so its another guest blog this week from my friend Tracey. Try her Baked Oatmeal if you haven't!
Tracey's Granola
In a large bowl (or two!) mix the following ingredients:
10 cups of old fashioned rolled oats
2 cups of whole wheat flour
2 cups chopped pecans and/or almonds
2 cups brown sugar
In a separate bowl, mix the following:
(I pour the liquids into a jar and shake!)
1/2 cup water
3/4 cup of oil
2 cups honey
Divide the wet mixture between your two bowls of granola and mix well.
Spread your granola in two large, shallow pans. Bake at 250 F (120 C) until deep golden and almost dry, about 2 hours. Every 30 minutes rotate your pans and stir the granola with a chopstick.
When golden brown and dry, remove from oven and allow to cool. The granola will crisps a little more during cooling process. If you bring it out earlier, it will be chewier. If you let it cook longer, it will be crispier.
Tracey's Granola
In a large bowl (or two!) mix the following ingredients:
10 cups of old fashioned rolled oats
2 cups of whole wheat flour
2 cups chopped pecans and/or almonds
2 cups brown sugar
(I pour the liquids into a jar and shake!)
1/2 cup water
3/4 cup of oil
2 cups honey
How long will this keep in the pantry? Or should it be kept in the fridge?
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