My All-time Favorite Granola
2 cups old-fashioned rolled oats
1/2 cup oat bran or wheat germ
1/3 cup unsweetened coconut flakes
1/3 cup coarsely chopped nuts
1/4 cup ground flax
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 cup maple syrup or agave nectar
2 tablespoons canola oil
2 tablespoons water
2 teaspoons cinnamon
2 teaspoons vanilla
1/3 cup raisins
handful chocolate chips, optional
1. Preheat oven to 300 degrees F. Place oats, oat bran/wheat germ, coconut flakes, nuts, flax, brown sugar, and salt in a large bowl. Mix.
2. Place maple syrup/agave nectar, oil, water, cinnamon, and vanilla in a small saucepan. Heat over medium heat until well combined and just starts to boil. Remove from heat and add to oat mixture. Mix well. You will have to use your hands!
3. Place mixture in 9x13" pan, creating clumps with your hands. I like to make my clumps really large, because they will get broken as you stir and move the granola after it's cooked.
4. Bake for 30 minutes, stir. Bake for 15 more minutes, then add raisins. Bake 15 more minutes, until granola is slightly browned. It's not quite crispy at this point, but if it's started to brown you're okay! It will crisp up as it cools.
5. Remove pan from oven, and add a handful of chocolate chips and stir granola. The chocolate melts and coats the granola and it is awesome! Let your granola cool and crisp. Congratulations on your wonderful snack/breakfast.
I make this about once a week, but I actually quadruple the recipe (the bf and I love our granola). This recipe is really flexible, and you can make it to suit your taste. You can add any kind of nut (I'm on a pecan and almond kick right now). Also, you can use any dried fruit you've got around; I've tried raisins and apricots. Also, I've added crystallized ginger and nutmeg before, too. Just throw in whatever you want! However, if you add too much stuff you might need to add some more liquid to hold everything together. It should be moist enough that you can squeeze the mixture in your hand and it holds its shape. I've tried this recipe with both oat bran and wheat germ, and I think the wheat germ holds together a tiny bit better.
Source of recipe: I've been making this granola for years, and changing it constantly to fit my needs; it's a collection of my tastes.