Farm Stand West & Fran's Original Farm Stand

Dave’s Granola

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Dave’s Granola:

Dave’s Granola recipe is a modification of a recipe found on line. 
3 cups (300 grams) old-fashioned rolled oats

1/2 cup (25 grams) shredded sweetened
or unsweetened coconut

1 cup (100 grams) sliced almonds, pecans, walnuts,
cashews, sunflower seeds, and/or pumpkin seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (Not needed if you use
salted butter/sweet cream)

2 tablespoons (28 grams) unsalted butter, melted
or 2 tablespoons vegetable oil

1/4 cup – 1/2 cup (60 – 120 ml) pure maple syrup
or honey (or to taste, use more if you want granola bars)

1 cup dried fruits (cranberries, cherries, apricots
and/or raisins) (optional)

1/3 cup lightly packed brown sugar

Preheat oven to 300 degrees F (175 degrees C) and place rack in center of
oven. Either butter heavily or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, coconut, nuts, ground cinnamon,
brown sugar, and salt if used. If you decide to increase any of the dry
ingredients you must increase honey as well or granola will not hold
together as well.

In a small bowl, stir together the melted butter (or oil), and maple syrup
(or honey). Heating the wet mix until it is good and warm will make it easier
to mix into the dry. Pour this mixture over the dry ingredients and toss/stir together, making sure all the dry ingredients are coated with the liquids. Spread onto the prepared baking sheet and bake for about 25 – 30 minutes or until golden brown.
For best results use an AIR BAKE pan

For lose granola stir occasionally so the mixture browns evenly unless you
want it to come out in bars. You can cook it like a big cookie and cut it
with a knife after it cools as well. The browner the granola gets, without
burning, the crunchier the granola will be.

Place pan on a wire rack to cool, and use spatula to make sure granola isn’t
sticking to pan. You will notice that the granola may still be sticky when
it is removed from the oven but it will become crisp and dry as it cools.
Make sure to break up any large clumps of granola while the mixture is still
warm. Once the granola has completely cooled, store in an airtight container
or plastic bag in the refrigerator. It will keep for several weeks.

Regular batch makes about 4 cups of Granola.

Note: Once the granola has cooled completely you can add a variety of dried
fruits; cherries, cranberries, raisins, and apricots are popular choices.

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