Everything But The Kitchen Sink Granola

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

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

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

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Jackson Bed and Breakfast Inns