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Granola recipes from Jane Yoder-Short

Sugar-free Granola

3 cups flour
4 cups oat bran
16 cups oatmeal
2 cups wheat germ
1 cup sunflower seeds
1/4 cup sesame seeds
3 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup milk
3/4 cup oil
1 cup apple juice
2 tablespoons vanilla
20 prunes
4 cups applesauce

Preheat oven to 300°. Blend prunes and applesauce. Combine wet ingredients including the blended prunes and applesauce. Combine dry ingredients in a large bowl.
Mix together everything.
   Grease an 11″ X 22″ pan (a big pan we always called the granola pan) or two 9″ X 13″ pans.
Bake at 300°, stirring every 10 minutes. Bake about 50 minutes, or until lightly browned.

Lydia’s Granola

1 cup pitted dates
3/4 cup oil or coconut oil
1 cup combination of honey and maple syrup
9 cups oats
1/2 cup ground flaxseed
3/4 cup wheat germ or bran
1-2 cups nuts (I like cashews and walnuts)
1 heaping cup of unsweetened coconut flakes
1 cup sunflower or pumpkin seeds, or another seed
1 tablespoon kosher salt, approximately (less if using table salt)

Preheat oven to 250° F. Mix together dates, oil and honey/ maple syrup. Heat gently to melt coconut oil and soften the dates. Blend in high-powered blender or food processor.
Mix dry ingredients in a bowl.
Pour blended date mixture over dry ingredients and mix. If it is cool enough, use hands. Divide onto two large, greased baking sheets. Pat down with a greased measuring cup/ pitcher or your hands. (Hands must be clean, or the granola will stick.)
Bake for 60 to 75 minutes, rotating halfway between, until golden brown. It will crisp as it cools. When cool, break into bite-sized pieces.
Note: The dry ingredient base is flexible; add whatever seeds and nuts you like. Chia seeds tend to fall out of the mix; hemp seed hearts work well. I like to add dried fruit after the granola cools, not before baking.
Makes a large batch.

Good luck from Crunchy Granola Pants!