Yield: Yields 9 to 10 cups.
This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great granola recipe. I made it every couple of weeks for a year or more. Problem with granola, you need more than a half cup fill U up in the AM. It's high in calories & fat. A half a cup:290 calories; 17 g fat.So, unfortunately, l moved away from granola:(
A great way to warm up the kitchen and fill the house with good smells. My husband was living in Japan when granola arrived on the American scene, and he was unfamiliar with this food. He was expecting something like grape-nuts, which he doesn't like. He was pleasantly surprised by this yummy treat. He likes to carry some in a zip-lock bag in his pocket when out on a hike.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?