Granola

I've been making this for my family off and on for decades.  Recently I converted my baked recipe to microwave.  This way, I can make it all the time, even in summer.  Here are both recipes.  (The microwave recipe makes half as much as the oven-baked.)

MICROWAVE GRANOLA (vegetarian)

4 Tbsp. butter

1/2 tsp. ground cinnamon

1/4 cup maple syrup or molasses* or brown sugar + 1 Tbsp. water

2 Tbsp. water

1/2 tsp. vanilla extract

1/4 tsp. salt

2 cups rolled oats

1/2 cup chopped nuts (1/2”)

1/4 cup shredded coconut or chopped banana chips

1/4 cup seeds like sunflower, sesame, etc. or wheat germ

* not blackstrap molasses in this amount

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In a Pyrex deep-dish pie pan (9.5”), heat butter on High in microwave for 1 minute or until melted.  Stir in cinnamon, maple syrup, water, vanilla, and salt.

Add remaining ingredients, and stir until well-coated.  Press mixture down into pan.  This encourages the granola to form clumps.

In a 1000-watt microwave, heat on High for 4 minutes.  Remove and stir, scraping bottom of pan.  Press mixture down again.  Heat for 2 minutes, stir, and press down.  Heat for 2 more minutes.

Remove from microwave and let cool completely without stirring.  The granola becomes crisp as it cools.

When cool, break up into chunks with a spatula, and store in an airtight container.

Makes about 10 servings. 

OVEN GRANOLA (vegetarian)

1 stick butter

1 tsp. ground cinnamon

1/2 cup maple syrup or molasses* or brown sugar + 2 Tbsp. water

1/4 cup water

1/4 tsp. salt

1 tsp. vanilla extract

4 cups rolled oats

1 cup chopped nuts (1/2”)

1/2 cup shredded coconut or chopped banana chips

1/2 cup seeds like sunflower, sesame, etc. or wheat germ

* not blackstrap molasses in this amount

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In a large roasting pan, heat butter, cinnamon, maple syrup, water, and salt.  When butter is melted, remove from heat and stir in vanilla.

Add remaining ingredients, and stir until well-coated.  Press mixture down into pan.  This encourages the granola to form clumps.

Bake at 250 deg. F for 2 hours or until toasted to your preference.  When done, remove and let cool completely without stirring.  The granola becomes crisp as it cools.

When cool, break up into chunks with a spatula, scraping bottom of pan.  Store in an airtight container.

Makes about 20 servings--can be doubled in large roasting pan.