From the kitchen of Stephanie Knewasser. Granola is so versatile. I have two base recipes: One that has a  sweet bite from
molasses and one that is made with olive oil.
Molasses Granola

In a bowl whisk together:
1/2 c oil (I use Canola)
1/3 c brown sugar
, packed
3 Tbsp real maple syrup (may sub all/ part with honey)
2 Tbsp molasses
4 tsp vanilla
1/4 tsp salt

Drizzle brown sugar mixture over:
5 c rolled oats
2 c rice krispies
Stir to coat.

Line a large pan with a silicone baking mat or parchment.
Press mixture into pan. Pressing helps it form clusters.

Bake @ 325 35-40 minutes.
Let cool. Break into clusters.

Add up to
2 cups favorite add-ins such as:
raisins
craisins
sliced almonds
chocolate chips
coconut
dried apricots
Turkish figs

Store in an airtight container for up to 1 month.
"Health is like money. We never have
a true idea of it's value until we lose it."
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Granola from Family Recipes and More
Molasses granola without any add-ins. A bowl of granola
topped with sliced fresh fruit (strawberries, peaches...) and
topped with milk makes a great breakfast.
Granola from Family Recipes and More
Olive oil granola. A bowl of fruit, semi thawed blueberries
are my current favorite, with a dollop of Greek yogurt
topped with granola makes a great bed time snack.
Olive Oil Granola

In a bowl whisk together:
1/2 c olive oil
1/3 c brown sugar
, packed
1/4 c real maple syrup
1 Tbsp vanilla
1/4 tsp salt
pinch cinnamon


Drizzle mixture over:
5 c rolled oats
1/4 c rice krispies
3/4 c roasted sunflower seeds
2/3 c chopped pecans
1/3 c shredded coconut
Stir to coat.

Line a large pan with a silicone baking mat or parchment.
Press mixture into pan. Pressing helps it form clusters.

Bake @ 325 35-40 minutes.
Let cool. Break into clusters.

Store in an airtight container for up to 1 month.