In answer to many, many requests, here is the recipe for the best granola made at Kelly Place Bed and Breakfast.
Kelly Place Best Granola (makes lots!)
Preheat oven to 350 degrees.
- 16 c. old fashioned oats
- 8 c. unsalted sunflower seeds
- 4 c. raw sesame seeds
- 7 c. nuts (pecans, almonds, walnuts)
- 3 T. cinnamon
- 1 T. salt
Mix. I use my hands with food service gloves. Make a shallow well in the center and add:
- 2 c. good vegetable (canola) oil
- 3 T. vanilla
- 2 c. honey
Mix thoroughly. Spread evenly on 2 full size, rimmed metal sheet pans. Place one in the middle of the oven, and one on the bottom rack. After 10 min, remove the bottom pan and stir/turn with a spatula. Do the same with the other pan, rotating their oven placement top/bottom and front/back. Repeat after another 10 min. And finally, after the third 10 minutes, the granola should be lightly toasted. Variables include your oven’s temperature, the darkness and thickness of your metal pan. You may need to change the position in the oven, the temperature setting, or the times to get the toasting you want.
After removal from the oven, you must stir/turn every 5 minutes for about 15 minutes to prevent clumping. Once the granola is cool, you can add 12 oz each of chopped dried apricots, raisins and dried cranberries.
For best freshness, we store in a airtight container in the freezer. If the granola appears somewhat burned, taste it. I have had some that was overdone, but the carmelization did not taste burned. Next time modify a variable. This is the best granola recipe I have ever found!