I’ve tried – and liked – many different granola recipes over the years, but this is my go-to recipe every single Christmas. Packaged with a Christmas bow and cutesy label, it makes a perfect homemade gift for teachers, neighbors and friends. In fact, certain of my family members and friends have come to expect (demand??) this granola from me every December!
This recipe, only slightly tweaked by me, comes from one of my very best friends. When I got married, she gave me a handwritten cookbook that included this (best wedding gift ever, by the way!).
It’s not the healthiest granola out there, but it’s definitely a winner in the taste category. Besides, you can always save those healthier recipes for the rest of the year, right? 🙂
It’s crunchy and chunky and sweet and everything you could possibly want in a bowl of granola. I’ve even known people who “don’t like granola” to get hooked on this!
If you want a really big batch, this recipe doubles easily and can be stored in the freezer for months. Even though it works great as a gift, you definitely want to save some for yourself. Eat a bowlful of it as a breakfast treat, grab a handful of it for an afternoon pick-me-up, or sprinkle it on ice cream or yogurt… yum!
Our Favorite Granola
- 6 cups rolled oats
- 5 cups cornflakes
- 1 cup wheat germ (or wheat bran, oat bran, etc. – something with a more “flour-like” consistency)
- 1 cup pecans
- 1 Tablespoon cinnamon
- ½ cup coconut
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup honey (you can use a little less if you don’t like your granola very sweet)
- ¼ cup maple syrup (and yes, you can substitute the fake kind)
- 1 Tablespoon vanilla
Mix dry ingredients together in a large bowl. Heat wet ingredients in a saucepan over low heat until warm, stirring occasionally. Pour over dry ingredients and mix well.
Pour into a 10″x15″ baking dish and bake at 250 degrees for 2 hours, stirring every 20-30 minutes.
After 2 hours, press granola down firmly into pan, turn your oven off, and put the pan back into the oven. Leave it in the oven until completely cool (several more hours). This last step helps create more crunchy chunks, which I love.
If you happen to like chewier granola, cook it for a shorter amount of time, and let it cool on the counter instead of the oven.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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