Homemade Granola
3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins
Mix brown sugar, oil and honey in a saucepan. Bring to a boil and heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour syrup over dry mixture and mix well. Bake at 375° for 10 minutes. Stir occasionally. Let cool in pan. Add raisins and stir. Store in an airtight container. You can also add wheat germ, coconut, nuts, dates and other dried fruit but this will increase the cost of the granola. Makes 5 cups.
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Greetings: For the homemade Granola what amounts would be used if a sweetner such as Splenda were used?
Thanks
Just follow the directions on the Splenda package for substituting but I think it’s 1 for 1.
I just have to say that artificial sweetner (of any kind) is soooo bad. You’re honestly better off using sugar.
I love being able to make things from scratch that I used to buy. Homemade cereal recipes are few and far between.
The granola recipe looks very appealing to me. Can you share any of the nutritional info; such as calories, fat, and sugar?
I was looking for Granola recipes done in the crock pot. When I found them, it seemed that you could do any granola recipe in the crock pot and it has less of an opportunity to burn. You start the oil and sugars in the crock pot on low, then once they are liquefied, stir in the rest of the ingredients, except for dried fruits. Leave a chopstick between the pot and the top for moisture to escape. Whenever you smell a toasty smell, it’s time to stir. The more often you stir, the finer it will be, the less often you stir, the more chunky and stuck together it will be. You may have to experiment a bit to see what works best for you. I don’t think it took any longer than 2 hours for the whole batch to be toasted. I remember the recipe I used had 5 cups of oatmeal.
A good and sweet sugar substitute that works like honey is vegetable glycerin. It seems to be good for diabetics. I would think that granola would be an excellent place to use it! Otherwise, I’m sure it would be fine to just use less sugar. Our society uses way to much anyway.
I hope this is helpful to someone!
While artificial sweeteners are deemed as “bad” by many people interested in good nutrition, let’s not forget that diabetics seldom have choices. While there isn’t apparently a lot of research on these two sweeteners, I have success using stevia and agave syrup. They are lower glycemic index sweeteners and a little goes a long way. Not sure how stevia would work in granola, but I bet the agave syrup would. I may have to give this a try soon.
Yes, I’ve tried both. I don’t like the taste of stevia but I did like the agave syrup. The problem I had with it was it was so high in calories. I might try it again though. I am having a hard time cutting back on the sugar.
Can’t get the other products mentioned so I will stick with splenda.
The only sugar in the house is for when I make bread and one person who comes over. He refuses margarine and splenda so I have it for him.
I have bought one lb of sugar in 2 years.
I have used splenda exclusively for about 6 years now with none of the side affects of aspertame.
I tried your recipe but substituted a few ingredients with a higher nutritional value. I thought maybe you or visitors to your site might like to give it a try, too. So yummy!
Instead of oil, I used expeller-pressed coconut oil. I cut out the dry milk, at least until I can find a better source for organic dry milk. I used raw natural sugar instead of brown sugar. I also used raw local honey and the big rolled oats instead of oatmeal. I didn’t have any wheat germ on hand this time, but I will get some at the store to add to my next batch. Thanks for this recipe, and I hope you enjoy my alterations.
Six weeks ago I commented on this recipe, altho I had never made it. Since then I’ve tried it and loved it! In fact it’s becoming a “regular” here.
We eat the granola like cereal, I sprinkle it on yogurt, and I sometimes even eat it dry. It tastes great and is economical too.
Do you use old fashioned or quick cooking? Also if you other dried fruit or wheat germ do you adjust anything else? Thanks! Sounds sooooo yummy!
Jennifer we use quick cooking and if you add a small amount of fruits or the wheat germ you don’t have to adjust anything. Now if you decide to add 3-4 extra cups of fruit you may want to increase the rest of the ingredients. But even that won’t mess up the recipe it would just be a matter of having a granola with more fruit then “oats” part.
[...] costs the same as a bag of potato chips and I can get more meals out of the potatoes. Granola (even homemade granola) costs much more than feeding my family a bowl of oatmeal with a little banana and apple and/or a [...]
Oh man that takes me back. I grew up in a very poor home but we always had the best cereal. My mom made huge batches of this stuff and it was amazing with or without milk. I don’t think she ever used the same recipe twice because she always seemed to make dishes out of things we had lying around
I used to make my own granola many years ago and added every dried fruit [that I dried] and different nuts for my family, to taste. It is still my favorite cereal of all and so easy to make. It goes well on ice cream and yogurt as well!
Barbs