This year, he made some masterful granola at Bear Lake and everyone loved it. It's by far the best granola I've ever had and makes all store-bought granolas seem too oily or too sweet or just plain not that great. Here's his recipe that I now make every week:
JONAH'S GRANOLA
Mix the following together in Kitchen Aid mixer (or can mix by hand in a big bowl)
4 C old fashioned rolled oats (not quick oats - but quick oats will do if that's all you've got)
1 t salt
1 t vanilla
3/4 C chopped nuts (walnuts, pecans, almonds, macadamia nuts if you're Jonah and live in Hawaii, whatever you've got)
1 C wheat germ
3/4 C ground flax seed
2 C flaked dry coconut
1 C honey
1/2 C canola oil (or coconut oil - a little better that way)
1/2 cup raw unsalted sunflower seeds (optional)
Then add:
4 MORE cups old fashioned rolled oats (1/2 cup at a time until you can't fit any more in w/o it flying out of the mixer - I can fit about 3 3/4 cups)
Spread out evenly over two cookie sheets.
Bake at 275 for 30 mins, checking at 20 and 25 minutes to see if it's getting brown on the edges (every oven is different!). It's done when everything's golden and the edges are a bit brown. It'll be soft when you take it out of the oven but after cooling, it'll become quite crispy. When it's totally cooled, you can put it into a container, breaking up the big clumps as you scoop it off the cookie sheets.
Mix in 1-2 cups raisins or craisins after cooking or upon serving if you like. You can add the raisins before cooking but they puff up while cooking and can end up sort of hard in the end so we like to add them after cooking to keep them softer.
Makes the equivalent of two big boxes of store-bought granola.
Then add:
4 MORE cups old fashioned rolled oats (1/2 cup at a time until you can't fit any more in w/o it flying out of the mixer - I can fit about 3 3/4 cups)
Spread out evenly over two cookie sheets.
Bake at 275 for 30 mins, checking at 20 and 25 minutes to see if it's getting brown on the edges (every oven is different!). It's done when everything's golden and the edges are a bit brown. It'll be soft when you take it out of the oven but after cooling, it'll become quite crispy. When it's totally cooled, you can put it into a container, breaking up the big clumps as you scoop it off the cookie sheets.
Mix in 1-2 cups raisins or craisins after cooking or upon serving if you like. You can add the raisins before cooking but they puff up while cooking and can end up sort of hard in the end so we like to add them after cooking to keep them softer.
Makes the equivalent of two big boxes of store-bought granola.
4 comments:
Thanks Saren! I am so excited to try this recipe. It looks fantastic. You are awesome. Have a great day!!
i love this recipe soooo much!! eating jonah's granola is better to me than a cookie. i've never made it myself, but your posting has inspired me to! love you and can't wait to see you!
I didn't quite understand the recipe. Is it that you mix all the ingredients together, and then add an additional 4 cups of oats? Or that you mix all the ingredients except the oats, and add those at the end?
If the latter, this is similar to one that I make except I've never tried adding wheat germ or flaxseed. Also, I've tried adding the raisins in before baking, and then you get the most delicious oatmeal raisin granola ever!!
Tried it and loved it!! Thanks for sharing, this totally replaced the granola recipe that we used to use!! We're making more today!
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