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Everything But The Kitchen Sink Granola
Ingredients:
16 cups rolled oats 3 cups nuts, of your choice 4 cups cornflakes, or Total cereal 1 cup canola oil 1 cup butter 2 cups Grade B maple syrup, or honey 4 cups dried fruit, of your choice 1 1/2 cups toasted coconut Directions: We use a mixture of slivered almonds, chopped pecans, chopped walnuts, and a few cashews for nuts. We use a mixture apricots, cherries, cranberries, blueberries, pineapple, golden and dark raisins, and sometimes papaya or raspberries. Mix dry cereals and nuts together, then mix in oil and maple syrup (or honey if you prefer). Use up to 2 1/2 cups of syrup if a sweeter granola is preferred. Spread onto lined baking sheets and bake in 250 F. oven for one hour, stirring well every 20 minutes. Cool slightly, then mix in your choice of dried fruits such as golden raisins, dark raisins or currants, diced apricots, diced pineapple, dried cranberries, dried cherries, diced papaya, diced mango, etc. Store in tightly sealed container.  Recipe Summary: Yield: 24 servings Prep Time: 20 minutes Cook Time: 60 minutes Comments: Other recipes by Inn at Ellis River: Cranberry Orange Pecan Scones Raspberry Almond Muffins Coco-nut-chip Cookies Orange Almond Chocolate Chippers Exotic Double Chocolate Chip Cookies Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies Blueberry Banana Muffins With Lemon Glaze Maple Walnut Balls Pumpkin Pear Muffins Apple Bread Triple Chocolate Banana Muffins Chocolate Cherry Holiday Macaroons Gingered Pumpkin Bread With Maple Cream Cheese Cranberry Apricot Baked French Toast | |
Recipe Provided By:
Inn at Ellis River Jackson, NH  Detailed Listing | Website Jackson Bed and Breakfast Inns |