Sunday, January 8, 2012

Nathan's Breakfast Granola

Nathan's Breakfast Granola
Makes about 16 cups / 4 lbs.
3  cups rolled oats
1/2  cup wheat germ
1  cup coconut
1/2  cup sesame seeds
1  cup Corn Flakes
1/4  cup salted, sunflower seeds
1  cup Rice Krispies
1/4  cup chopped pecans
1  cup Wheaties
1  cup chopped walnuts
1  cup whole almonds, seasoned with sea salt, coarsely chopped
1  cup raisins
1  cup dried cherries

1  cup dried cranberries, sweetened with apple juice
1/2  cup dried apricots, diced
For the syrup:
1/3  cup honey
1/4  cup butter, doesn't need to be softened
3/4  cup brown sugar
1/3  cup sorghum syrup
2  teaspoon vanilla

1.  In a large, dry iron skillet, on the stove top, combine and lightly toast the oats, wheat germ and coconut over a medium- medium/low heat.  Stir constantly.  Watch carefully.  Set aside.
2.  In a large bowl, combine the sesame seeds, Cornflakes, sunflower seeds, Rice Krispies, pecans, Wheaties, walnuts, almonds, raisins, dried cherries, cranberries, and dried apricots.
3.  Add in the toasted oats, wheat germ and coconut mixture.  Set large bowl of ingredients aside.
4.  In a medium saucepan, combine the syrup ingredients.
5.  Cook and stir over medium heat until the mixture reaches 256°.
     (This is sea level temperature)
6.  Pour hot syrup over the fruit/cereal/oatmeal mixture and stir, with a wooden spoon, until everything is well coated.
7.  Store the granola in an airtight container.

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