Granola

You may have noticed that we’ve been rescuing old recipes from our recipe box and presenting them here to help save them from extinction (see Linda’s Sweet Pickle and the Middle Eastern Tofu Burger, for instance). The following granola recipe is yet another example, and one of our most cherished family recipes. The recipe itself came from one of Jeff’s dear friends from graduate school days at the University of North Carolina. Jean Boal (now a professor of animal behavior and marine biology at Millersville State University) wrote down her recipe for him in 1987 or 1988 and it has been his go-to granola recipe ever since. Note that this is a very flexible recipe and you should feel free to try other combinations of nuts, fruits and grains. All you need to make sure is that you keep the volumes approximately constant and that you make sure to never use precooked ‘quick’ oats or other grains.

1 cup toasted pepitos
1 cup honey roasted peanuts
1 cup mixed roasted, unsalted nuts
4 cups old fashioned rolled oats
2 tablespoons flour
2 tablespoons nutritional yeast flakes
1 tablespoon ground cinnamon
1 cup apple juice
2 tablespoons molasses
3 tablespoons vegetable oil
1 tablespoon vanilla extract
½ tablespoon almond extract
½ pound raisins

Preheat oven to 250° F.

Mix together the nuts, oats, flout, yeast, and cinnamon. Bring apple juice, molasses, oil, vanilla and almond extract to a simmer. Pour into oat/nut mixture and stir until the liquid has been evenly distributed and has coated all the dry ingredients. Spread into an 18x12” pan and bake, stirring every half hour, until the mixture has dried out and the various ingredients begin to separate. Remove from oven and let cool. Place in a jar.

Granola

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