October 16, 2017

Windsock Acres Granola Recipe

I have received so many requests for our breakfast recipes that I realized I should just put them all up on our blog! Check back periodically for new recipes and if you have any winners that you think I should through into our breakfast rotation, send them my way!

The granola recipe we use comes from my mom. I have tweaked it a little bit, and you can too! Below is the basic recipe, but you can add different spices, nuts, flavors (one of my favorite is almond extract with dried cherries), etc. I even had a guest bring me their own granola that contain only seeds and nuts with a pumpkin spice - it was delicious and gluten-free!
My Mom's Granola:

5 cups rolled or old-fashioned oats (not quick)
1 cup nuts and seeds of your choice
1/2 to 1 cup oil - vegetable, coconut, etc. (the more you use the chewier it is)
1/2 to 1 cup honey
1 cup coconut flakes
1 tsp spices - cinnamon, nutmeg, ginger, pumpkin are all great options
1 cup dried fruit

Heat oven to 250 degrees. Mix all ingredients except the dried fruit in a 9x12 baking dish. Don't worry about the honey and oil coating everything. Bake for 1 hour, mixing thoroughly every 15 minutes. Cook for 10-15 minutes longer if you like your granola on the more nutty side. Remove from oven and mix in dried fruit. Let cool for 10 minutes and then transfer to a tupperware to finish cooling. If the granola is sticking to the baking dish, pop it in the oven at 250 for 5-10 minutes and it should loosen up.