Once we begin school again, we will also be having breakfast as a family on a more regular basis. I put this basic recipe together when all the children were still at home and I could barely keep the jar filled. It has become a favorite late night snack and I like it best with nuts and fresh fruit or spooned on top of yogurt.
42 oz. container old-fashioned oats (2 lbs. 10 oz.)
14 oz. shredded coconut
1 ½ cups honey
1 ½ cups vegetable oil (I use canola)
2 tsp. vanilla extract
2 tsp. almond extract
In large container, mix together oats and coconut. In glass measuring cup, heat together oil and honey for about 5 minutes on high in microwave and then add vanilla and almonds extracts. Pour over dry mixture and mix well. Spread on 2 large greased cookie sheets and bake in 225 degree oven for 2 hours, stirring several times. Allow to get golden but not brown. Turn off oven and cool for half an hour in oven. Cool completely on counter and place in covered container. Makes about 20 cups basic granola.
When cool, add walnuts, dried cherries, apricots, cranberries, apples, raisins, almonds, or whatever favorite granola ingredients your family prefers. I usually keep the goodies separate because some of my children are “granola purists.”