Once in a while, we get a customer who orders granola. It is best if we have fresh product so I like to make it once every two weeks. In order to use it all during those weeks, we will also feature a granola/banana pancake “fit” breakfast this weekend as a special.
Granola for Two Weeks:
1 42-oz can of Quaker Oats (old-fashioned)
1-cup light brown sugar (loose)
12-oz wheat germ
6-oz dark molasses
6-oz vegetable oil
2-cups dried cranberry
2-cups raw almonds
Start by drizzling about 2-oz of oil on a large sheet pan and spread to cover. Preheat oven to 450° F.
Combine all the dry ingredients in a large bowl and mix thoroughly with your hands. Spread the mixture to evenly cover the sheet pan. Place in the hot oven. Be sure to stay in the kitchen; don’t answer the phone or talk to the mailman, as you must check the granola every 3 minutes! When the corners begin to brown, remove from oven and stir the mixture with a spatula from the outside in. Then spread evenly again and return to the oven. Repeat this process at least 3 times.
While you are baking the granola, chop the raisins, cranberries and nuts. Add the nuts to the last cycle of baking. Then add the raisins and cranberries at the end of the process and stir while it is hot. Cool on the tray and store in an airtight container.