Big Batch Basic Granola

15 Feb

Variation on the cocoa granola I just made, since that came out well.
Omit the almonds if you like or bulk it up with some dried fruit.
Pretty cheap – cost breakdown* ends up being about $1.50 (or less) for the equivalent of a box of granola (4.5 cups).

Total baking time – 50 minutes
Makes approx 15 cups

keeps well.

12 cups rolled oats (old fashioned, cooks in 5 minutes kind of oatmeal)
3/4 cup ground flaxseed
1 1/2 tsp salt
2/3 agave nectar
2/3 canola oil
2/3 packed brown sugar
1/3 water
1 Tbsp vanilla extract
(1-2 c slivered almonds or other chopped nuts)
(1-2 c dried fruit and/or coconut flakes)

1. Preheat the oven to 300′. Make sure the oven racks are in the top/middle.
2. Lightly grease 3 large baking pans (I use sheet pans or 13x9s).
3. In a large bowl, toss the oats with the flax and salt.
4. In a medium bowl or measuring cup, stir together the rest of the ingredients except the almonds and fruit, if using. Whisk until smooth.
5. Pour the liquid mixture over the oats mixture and use your hands to combine them: grab and squeeze fistfuls of it together, until the oats are totally coated and saturated. You want it to be pretty clumpy and stuck together.
6. Squeeze and drop the mixture evenly onto the prepared baking pans. You can spread it and break it up a bit, but you want to keep the clumpies intact.
7. Bake for 15 minutes on the middle rack of the oven. Flip with a spatula.
8. Bake another 15 minutes, flip with a spatula, and sprinkle almonds evenly on top, if using.
9. Bake another ten minutes, flip.
10. Bake another ten minutes and you’re finished!
11. If you want to add dried fruit or coconut flakes, do it now while it’s warm.
12. Let cool, and then store in an airtight container or ziploc bag.

*yes, I made a spreadsheet.


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