As aired on March 1, 2012
Recipe courtesy of Tres Hatch
In big microwave-safe mixing bowl mix together:
1 cup brown sugar
½ cup honey
½ cup water
Place in microwave for five minutes. Watch carefully, it will bubble up.
3 teaspoons vanilla
¼ teaspoon salt
Pour liquid over:
8 cups rolled oats or 7-grain mix
4 cups nuts & seeds: almonds, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, millet, quinoa, shredded coconut (unsweetened), bran flakes, wheat germ, etc.
Stir to coat oat mixture and spread in an even layer on four ungreased cookie sheets.
Bake at 275° for 45 minutes up to one hour. When cooled scrape granola into a large bowl with metal spatula. Add dried fruit if desired: raisins, currants, sultanas, apricot, prune, fig, date, mango, pineapple, banana, pear, apple, cherry, etc.
Store in airtight container. I keep a tub of granola in my pantry and extra in the refrigerator to keep the nuts and seeds fresh.
*Feel free to experiment with your favorite additions. Try amaranth, golden flax seeds or any other seed. Alternative grains are available in health food stores. Try millet, barley, spelt or kamut. As long as they are rolled or chopped fine, they can be added. Try natural maple syrup in place of some honey. Sprinkle cinnamon or other spices on the oats before baking.