Rebecca’s Granola
02. Jul, 2010 
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I have made granola for many years and have found this recipe to be an especially good one, because it isn’t quite so dense with calories. Its’ secret is the addition of puffed grains, such as puffed brown rice and whole-grain flakes such as amaranth flakes. Those ingredients can be found in the health food sections of large grocery stores, or stores such as Whole Foods. The beauty of this recipe is the variation it allows. You can substitute unsweetened bran flakes or puffed wheat or have a combination of different types of flakes and puffed grains.
Thank you to Rebecca Armstrong Bennion for generously sharing her recipe for her delicious granola!
- 8 cups rolled oats
- ½ cup raw sunflower seeds
- 3/4 cup chopped or slivered almonds
- 3/4 cup chopped pecans
- 3/4 cups brown sugar
- 3 tablespoons water
- ½ cup canola oil
- 1 tablespoon vanilla
- 1 teaspoon almond flavoring
Preheat the oven to 250 degrees. Combine the oats, sunflower seeds and nuts in a large bowl (approx. 3 qt. size) and set aside.
In a small saucepan, combine the brown sugar and water and bring to a boil. Boil for one minute and remove from heat. Add the canola oil and the flavorings to the brown sugar mixture. Pour sugar-oil mixture over the oat mix and carefully stir together. Transfer the granola mixture onto two large baking sheets or shallow pans.
Bake at 250˚ for 1 1/2 hours, stirring occasionally.
- 4 cups amaranth flakes or other unsweetened cereal flakes
- 4 cups puffed brown rice other unsweetened puffed grains
- 2 c. unsweetened, flaked coconut
- ½ cup honey
Just before the granola mixture is done, combine the flakes and puffed grains of your choice with the coconut in a large bowl. Heat the honey until very hot in the microwave or in a pan on the stove. Carefully pour hot honey over grain/flake mixture, distributing evenly and carefully mix with a rubber spatula.
When the granola mixture is done, combine it with the flake mixture and continue to bake it in the shallow pans for about 30-40 minutes stirring occasionally. When the granola is golden brown and crisp, it is done.
Serve with milk or yogurt and some summer-fresh berries!
This looks really delicious. I plan on trying it.
This granola is great … It’s light and tasty!! It’s an excellent snack for the warm (or hot) weather of the summer (or any time of the year). What a great snack … thanks for posting this one!!
By the way, we loved the bike-themed napkins which a good friend bought for us at Target! So perfect for summer!
This is the best granola ever. I’ve been making it all summer and my whole family munches it down in a week. Thanks for the great recipe!