My mom has been making homemade granola since I was a kid. When we started a family of our own, we began making it, too. In fact, we have used the recipe so often that the recipe card my mom wrote out for me has vanilla stains, has turned a bit yellow with age, and the ink is fading.
This is a great recipe for several reasons:
1. It is a great prepper recipe - most of the ingredients are ones you will have in your food storage.
2. It beats store-bought granola hands down.
3. It has healthy ingredients (with, perhaps, the exception of the sugar)
4. It can be snacked on as-is, served as a cold cereal, or soaked in warm milk to make it more like oatmeal.
Everyone has different preferences when it comes to what they believe makes the best homemade granola, but my mom's recipe is by far our family favorite, so that is the recipe we are sharing today.
Ingredients
1 c. whole wheat flour
7 c. quick oats
1 c. brown sugar
1 c. coconut
1 c. sliced almonds, walnuts, or pecans
½ c. powdered milk
1 T. cinnamon
1 ½ t. vanilla extract
½ c. honey
½ c. water
½ c. oil
Directions
Preheat oven to 250 degrees.
Mix dry ingredients in a large bowl. Combine liquid ingredients in another container. Pour the liquid ingredients over the dry and coat well. You may need to mix it with your hands.
Spread flat on cookie sheets. Bake at 250 for one hour, stirring every 15 minutes. The granola should be golden when done.
Let cool. Store in an airtight container.
Notes:
You can make this gluten-free, just use an all-purpose gluten-free flour and gluten-free oats. It turns just as delicious as the original recipe!
You can also make this dairy-free by leaving out the powdered milk!