The picture above is from my mom's recipe book, a half-size three-ring binder that she's been filling with delicious favorites since 1970. Her granola recipe originally came from her dear friend Melinda and makes some of the best granola I've ever tasted. It is endlessly customizable and makes a wonderful holiday gift, especially because it's easy to make it in fairly large quantities.
To dress up this granola for holiday giving, I would stir in mini-chocolate chips and some dried cranberries. Seasoning the whole mix with cinnamon prior to baking is also a wonderful, seasonal way to go. I would package it canning jars or lined paper bags. Decorate with ribbon or handmade labels.
Melinda's Homemade Granola Recipe (You can watch me make it here).
2 cups rolled oats (not instant)
1 cup peanuts or toasted almonds
1/4 cup sesame seeds
1/2 cup toasted sunflower seeds
1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
1/2 cup raisins
1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
scant 1/4 cup cooking oil (not olive)
1/2 cup honey
- Mix the oat, nuts and grains in a large bowl.
- Measure oil into the measuring cup and swirl it around before pouring into bowl.
- Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
- Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
- Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
- When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.