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Scott Phillips

Yield: Yields about 11 cups

This classic nut-and-raisin granola gets an extra dimension of texture and flavor from the addition of rolled wheat flakes along with the usual oats. Want to stick with just oats? Feel free; use 6 cups total. This recipe doubles easily so there’s plenty to give away.

Ingredients

  • 3 cups (9-1/2 oz.) rolled oats (not steel-cut or quick)
  • 3 cups rolled wheat flakes
  • 1 cup chopped pecans
  • 1/2 cup toasted wheat germ
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup packed dark brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 2/3 cup canola oil
  • 2/3 cup thawed frozen unsweetened apple juice concentrate
  • 1 Tbs. pure vanilla extract
  • 1 cup raisins

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 270
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 38
      Fiber (g): 5
      Protein (g): 6

Preparation

  • Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Evenly spread the oats and wheat flakes on two large rimmed baking sheets. Bake, stirring once, until just golden, 5 to 10 minutes. Transfer to a very large bowl.
  • Mix the pecans, wheat germ, milk powder, brown sugar, cinnamon, and salt with the grains.
  • Heat the oil, apple juice concentrate, and vanilla in a 2-quart saucepan over medium heat. Cook, stirring occasionally, until bubbles begin to appear around the edge of the pan, about 4 minutes. Pour the oil mixture over the dry ingredients. Using two large spoons, gently mix and toss until the dry ingredients are evenly moistened.
  • Spread the mixture onto the two rimmed baking sheets and bake, tossing the granola and swapping and rotating the sheets halfway through, until golden brown and no longer sticky, 10 to 14 minutes.
  • While the granola is still hot, toss it with the raisins, using 1/2 cup per sheet. Let cool to room temperature without disturbing. Using your hands, break up any large clumps of granola—you want pieces that range in size from almonds to peas. Store in airtight containers at room temperature in a cool, dry place for up to 3 months.

Make Ahead Tips

The granola will keep in an airtight container for up to 3 months.

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