By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef
Our homemade granola seems to fly out of the kitchen, there’s such a demand for it. We go through at least 40 pounds of granola a week, just in the Dining Hall. That’s because granola is pretty much the perfect food, whether served as cereal with milk, in a Ziploc bag on a hike or as a mid-day snack with yogurt, fruit or ice cream topping.
There have been numerous requests for the recipe, so we decided to share it with the community. The recipe below includes ingredients that we have handy in our kitchen, but feel free to change it up, adding peanuts, chocolate chips, or other dried fruits.
If there are more recipes you would like to be able to make at home, please send us an e-mail. We are more than happy to share our secrets with you.
Chef Gene’s Homemade Granola
Prep Time 10 minutes Bake Time 30 minutes (Oven Temperature 350 degrees)
24 oz Quaker Rolled Quick Oats
1.5 cups Dried Cranberries and Raisins
1 cups Sunflower Seeds or Almonds
4 oz. Brown Sugar
1 cup Honey
Pre-set the oven to 350 degrees.
Mix the oats, cranberries, raisins, sunflower seeds and brown sugar in a large bowl. Add the ½ c. honey and mix.
Spread the mixture flat on a baking sheet and bake in the oven for 10 minutes.
After 10 minutes remove the mixture and mix it up on the baking sheet. Return to the oven for another 10 minutes. Remove and mix again. Return to the oven for a final 10 minutes. Granola should be in the oven for a total of 30 minutes.
Remove and drizzle the remaining ½ c. honey. Let the granola cool. Break into smaller pieces if desired.