Here is a simple granola recipe that can easily be adapted into other flavors. I’ve included options below to make cinnamon pecan and chocolate flavored granola. Be creative! :)

Ingredients:

8 cups rolled oats
10 Tbs. butter
2/3 c. honey granules (or sugar)
1/4 c. honey

Directions:

Place the oats in a large bowl. Melt the butter in a saucepan. Add the honey granules and honey and stir over medium heat until the honey granules have melted and the mixture is combined. Pour over oats and mix.  Line two 15″ by 11″ baking trays with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every 10 minutes to prevent burning. Store in an airtight container.

Dehydrator Option: Spread the granola out on dehydrator sheets. Dehydrate at 145 degrees for at least 6 hours (it can be dehydrated longer for crisper granola).

-Other Flavors-

Cinnamon Pecan Granola: Add 1 cup of chopped pecans and 2 Tbs of cinnamon to the oats.

Chocolate Granola: Add 1/4 cup of cocoa powder to the oats.

8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread granola on dehydrator sheets. Dehydrate at 145 degrees for at least 4 hours (or until desired crispiness). Let cool; transfer to an airtight container.

Oven-baked Version:

Line two 8″ x 11″ jelly roll pans with parchment paper. Pour the granola evenly on the pans. Bake at 300 degrees for 18-20 minutes or until crisp but not burnt, stirring halfway through to prevent burning (You can stir it more often for more evenly baked granola). Let cool; transfer to an airtight container.

makes about 10 cups of granola

[printme]

8 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup wheat germ
1/4 cup pumpkin seeds
1 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup pumpkin puree
1/4 cup maple syrup
1 Tbs vanilla extract

Combine the oats, walnuts, raisins, wheat germ, pumpkin seeds, sucanat, cinnamon, and salt in a bowl. Melt the butter in a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread out on dehydrator sheets and dehydrate for 3 hours at 155 degrees.

-Oven-Baked Version-

Omit the raisins. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 300 degrees for 30 minutes, or until crispy (Stirring every 15 minutes). Cool; add the raisins and mix.

Ingredients:

• 6 cups rolled oats
• 1 1/2 cups shredded coconut
• 1 cup chopped almonds
• 1/3 cup wheat germ
• 1 stick butter
• 3/4 cup water
• 1 cup sucanat w/honey
• 1 Tablespoon vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

1. Stir together oats, coconut, almonds and wheat germ.
2. In a saucepan melt the butter.
3. Add remaining ingredients to melted butter and stir on medium heat till blended.
4. Add butter mixture to oat mixture and stir.
5. Spread the granola evenly into paper lined cookie sheets.
6. Bake at 300 for 28 minutes, stirring every 10 minutes.

-Makes 10 cups