Mom’s Granola

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I wish I could say I have fond childhood memories of my mom slaving away in the kitchen, but in reality, she’s more the ordering-in or going-out-to-eat type. However, when she does whip up something in the kitchen, it’s always delicious. Unlike her fudge recipe, which my dad claims she’s made well only once in her life, she always executes her granola recipe perfectly.

This recipe is so tasty; it doesn’t even require milk to fully enjoy it. Simply take along a Ziplock bag full of the granola to brighten up your work day with a crunchy snack, add as a topping to yogurt, or include with a bowl full of berries for a well-balance breakfast.

However you decide to enjoy this granola, rest assured that this recipe is for everyone – even my mom’s fellow kitchen novices will find it nearly impossible to screw up!

*Helpful Hint: The better the butter, the better the granola. I recommend the richest and most indulgent butter on the market, Plugra. You can find it at most better supermarkets.

 

Mom’s Granola

Active Time: 30 minutes
Yield: About 7 cups
Prep: Preheat the oven to 350∞F.
Ingredient Finder: Shredded sweetened coconut and wheat germ can be found at any supermarket.
Grab These: 2 baking sheets and a small saucepan (to melt the butter and honey)
Shelf Life and Storage Instructions: 14 days stored in an airtight container or ziplock bag at room temperature

Ingredients

4 cups Quaker Instant Oats
1/2  cup Wheat Germ
1 cup shredded sweetened coconut
1 1/2 cups raisins
2 sticks (16 tablespoons) unsalted butter, warmed to room temperature
3/4 cup honey

Recipe

Preheat the oven to 350 degrees F.

1.  In a mixing bowl, combine all the dry ingredients.

2.  Heat the butter and honey in a saucepan over medium heat. Bring to a boil for 1 minute.

3.  Pour the hot butter/honey mixture over the dry ingredients, stirring until it is fully incorporated.

4.  Spread the mixture on baking sheets and bake at 350F for about 30 to 45 minutes or until golden brown, stirring every 10 minutes or so.

5.  Let the granola cool completely before transferring it to an airtight container or Ziplock bags.

Sarah Levy

About Sarah Levy

Sarah Levy delighted millions as the owner and proprietor of Sarah's Pastries & Candies, one of Chicago's most popular confectionaries since its opening in 2004. A graduate of Northwestern University and the French Pastry School, Ms. Levy is the author of Sweetness: Delicious Baked Treats for Every Occasion and the winner of the Food Network Challenge. She’s been featured in USA TodayBetter Homes and Gardens and the Chicago Tribune, among many others. Ms. Levy's now doing business as S. Levy Foods, and is a leader in the airport food concession business.