(Editor’s note: This recipe comes from the Mill Valley Village newsletter. Enjoy.)
This granola has been a staple for years since a friend forwarded her recipe after we admired the results during a visit. The ingredients are often in the pantry and the hour it takes to toast up yields a batch, especially when doubled, that will last a while. For how it has evolved for us over the years see further below. But here is the original recipe:
5 cups oats
1 cup all else (flaked coconut, sesame seeds, pecans, almonds, wheat germ…)
1 cup canola or olive oil (or less)
1 cup maple syrup (or less)
Combine all ingredients in a pan and stir well to cover oats with oil and syrup. Bake in a 325’ oven for 20 minutes, stir and return for another 20 minutes, then stir and return to the oven again for as long as it takes (10 – 20 minutes) to achieve the color you want.
Doubling the batch is no more work or time and lasts better in our household. A 15”x10” pyrex dish works well for the double batch. If you purchase bulk oats, 10 cups is about 2½ pounds. Otherwise a 32-oz bag of Bob’s Red Mill Old Fashioned Rolled Oats from Mill Valley Market works well. The 2 cups of “everything else” for us means ~1½ cups of pecans and almonds, toasted for 8 minutes and chopped, with the remaining ½ cup made up of flaked coconut and wheat germ. Then a cup of maple syrup and ~½ cup of canola oil stirred in, less than the recipe, just enough to moisten the oats to toast well.
This is not a fussy recipe and hard to go wrong, so add what you like and tailor the proportions as you figure out what works for your taste. Enjoy!
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