Back to School Survival: Granola

I’ve spent a long time looking for good granola recipes because a) it’s totally delicious b) it’s totally expensive to buy in the stores and 3) it’s a perfect way to use those oats sitting in your food storage. Well I have to say that I was literally giddy when one Saturday morning when I found these delicious recipes posted to my blog by Leslie H. I knew I had to try them and after I did, I knew I had to share it with you. The recipes are SO easy and SO delicious. In fact the Crunchy Granola (the one I added dry cranberries to) tastes just like Post’s Cranberry Granola Crunch which runs for $5.00 in the store! Definitely not what I paid to make it myself. Plus, I like having more control over the ingredients when I make things myself. Leslie says her daughter eats the granola all the time for breakfast and that they will put the Peanut Butter Granola on top of ice cream and of course you can top your favorite yogurt with either recipe. Anyway, you’ve got to try them! You’ll be pleasantly surprised…again…that food storage can be so delicious!

Crunchy Granola

1 ½ cups brown sugar
½ cup water
4 teaspoons vanilla extract
½ teaspoon salt
8 cups rolled oats
¾ cup pecans, coarsely chopped
¾ cup almonds, coarsely chopped
½ cup sunflower seeds, unsalted
½ cup shredded coconut
dried fruits, if desired (tropical fruit is good, raisins, blueberries, cranberries, cherries are all great.)

Heat oven to 275 degrees.
Combine brown sugar and water in a 4 cup microwave proof cup.
Microwave on high 5 minutes, or until the sugar is completely dissolved.
Remove from microwave and stir in vanilla and salt.
In a large mixing bowl, mix oats and nuts.
Add the brown sugar mixture.
Mix thoroughly.
Spread onto 2 cookie sheets and bake for a total of 45 minutes or until golden brown.
After 25 minutes, stir and put back in the oven for the rest of the time.
When granola has cooked completely, add dried fruits.

*I added dry cranberries but next I’m going to try dehydrated Pineapple (mine comes from Shelf Reliance)

Mix &; heat in 4-cup glass jug for 4 minutes on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt
1 c water

Mix in large bowl:
12 c rolled oats
1 t cinnamon

Pour wet ingredients over dry and mix quickly and well.
Put onto two small greased cookie sheets.
Bake at 325 degrees for 25 minutes.
Exchange cookie sheets in oven, cook 10 minutes.
Turn oven off and let granola dry for several hours.
Store in closed jar on kitchen counter and watch it disappear.