Granola
I love this granola recipe from my Aunt Lynne. It is great with milk for breakfast and travels well for camping or hiking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
breakfast
brunch
snacks
bake
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons salt
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 2 cups brown sugar
- 1 cup oil
- 8 cups oats
- 6 cups corn flakes or wheaties, (i use half of each)
- 2 cup coconut
- 2 cups powdered milk
- 1 cup water (i usually do half water, half pure maple syrup)
- Carbohydrate 588.545383617448 g
- Cholesterol 12 mg
- Fat 261.044957298869 g
- Fiber 53.182285017707 g
- Protein 101.818745001624 g
- Saturated Fat 31.781689217145 g
- Serving Size 1 1 Serving (1090g)
- Sodium 705.490666754393 mg
- Sugar 535.363098599741 g
- Trans Fat 14.6739101946849 g
- Calories 5013 calories
In a VERY large bowl, combine oats, cornflakes/wheaties, coconut, powdered milk, cinnamon, and brown sugar (I also add sliced almonds) Mix remaining ingredients in a seperate bowl (I replace half the water with maple syrup) and stir well. Pour over dry ingredients and stir until moistened. Place on 3 jelly roll pans. Bake each for 20 minutes at 325 degrees, stirring halfway through. Remove from oven and sprinkle with raisins and/or cranberries.
