Aunt Polly's Granola

I should probably confess at the outset of my first recipe submission to this blog that I don't particular like to cook. I enjoy feeding my family, yes, but the planning, preparation, cleaning up and making of meals is not something I would willing do. But that doesn't mean I want to feed my family processed foods. Which means I must needs cook.

One thing that used to scare the beejeebies out of me was making homemade granola. For some reason, it seemed complicated and way too time consuming. But then a friend gave me this recipe and I saw how easy it was, well, we've been eating homemade granola and loving it.

This recipe doubles exceptionally well--I always make a double batch. You can freeze half in a zipper-type plastic bag or simply store it in a glass jar (I use the gallon pickle jars, after washing well to eliminate the pickle odors). I love it with plain yogurt in the mornings for a hearty breakfast of homemade goodness.

Aunt Polly's Granola

Preheat oven to 400°.

Butter or spray with cooking spray a 9X13 jelly roll pan (cookie sheet with edge). If doubling, use two.

5 cups old fashioned rolled oats

1 cup pecan pieces or coarsely chop pecan halves

1 cup whole almonds, chopped coarsely with a knife

1 tatblespoon cinnamon

1/4 cup oil (I use olive oil, but vegetable or other oils would work, too)

1/2 cup honey

2 tablespoon water

1/2 cup brown sugar

1 cup dried cranberries 

Mix the oats, nuts, and cinnamon.  Heat the oil and honey together.  Add the brown sugar mixed with water to the oil and honey.  Pour this over the oat mixture  and  mix well to coat evenly. Place the granola into the pan.

Bake @ 400° for 15 to 20 minutes, stirring every 5 minutes until golden.

Remove from oven and stir in the dried cranberries.  Cool and store in airtight container.