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Granola

An updated recipe from the show

This makes a huge batch. It can be halved. It is easy, but must be baked in batches which takes time, so plan this around another household chore.

This granola is an excellent source of dietary fiber and just the right balance of protein and fat. For a lower fat version, the oil is optional.

For starters, you can try a simplified version without the seeds. Use the recipe as a guide and adapt it to what you have in your cupboards.

42 oz rolled oats
1 large box Total-brand cereal (wheat flakes), crushed
1 pound bag sliced almonds
2 cups brown sugar
2 cups orange juice
1 cup of vegetable oil
1 cup sunflower seeds
1 cup flax seeds
a few pinches of salt
4 cups raisins

Preheat oven to 325 and spray two baking sheet-pans with non-stick spray.

In a large bowl, maybe two, combine all ingredients except for the raisins. Spread about 2 to 3 cups of granola onto each sheet-pan in a single layer. Bake for 15 minutes.

Remove pans from oven and toss gently. Some granola will still feel moist; that's okay. Allow granola to cool completely on sheet pans and it will dry.

Repeat baking and cooling processes until all granola is baked. Transfer cooled granola to a large clean bowl. Add raisins and toss to combine.

Comments: Send us comments about this recipe steve@pulpkitchen.com