This granola recipe is a family favorite. We cannot keep enough supply of this delicious granola in our pantry. It is indeed a sad day when we run out and have to wait for the “master granola chef”, a.k.a. Dad, to make more. The secret to making this granola is baking it for 3 hours at a low temperature. The flavors of the ingredients develop beautifully. When compared to store-bought granola, not only is our granola delicious, it is healthy (we control fat and sugar) and has no unwanted additives or preservatives.
Petrucelli Family Granola
- 1 lb dry oats (Quaker Old Fashioned Oats)
- ½ lb roughly chopped pecans
- ½ lb roughly chopped almonds
- ½ lb roughly chopped walnuts
- 1 tsp. ground cinnamon
- 4 Tbs butter (½ stick)
- ⅛ cup vegetable oil (mix in walnut oil if available)
- ⅔ cup honey
- ⅔ cup maple syrup
- ½ tsp kosher salt
- 2 tsp vanilla extract
- Combine oats, pecans, almonds, walnuts, cinnamon, and salt in a large bowl. Mix to combine.
- Melt butter in small saucepan. Stir in honey and maple syrup.
- Add vanilla to warm honey mixture, then pour over dry oatmeal mixture and stir until fully incorporated.
- Spread on two cookie sheet pans (18x13x1 inch/half sheet) and bake at 200°F (93°C) for 1 hour.
- Remove from oven and stir well. This helps prevent clumps. Raise temperature to 225°F (107°C) and bake for an additional hour.
- Remove from oven and stir again. Raise temperature to 250°F (121°C) and bake for one final hour (3 hours in total).
- Allow granola to cool down completely. Store at room temperature in air-tight container.
- ENJOY! (~1/2 cup per serving)