Robert's Place Crunchy Granola

Home Made Crunchy Granola
Home Made Granola is the best - and so cheap and easy to make. The commercial versions have been made months before you purchase them - taste the real thing!

Preheat the oven to 350°F or 180°C.
Combine dry ingredients except raisins.
Liquify the honey if necessary and add the oil, liquid milk and vanilla extract.
Add the wet ingredients to the dry mixture and mix until well combined.
Spread the mixture on a greased cookie sheet and bake in the oven for 20 minutes, stirring every few minutes to prevent burning.
Remove from the oven and add the raisins, then continue to bake for approximately an additional 10 minutes until lightly browned.

After cooling, store your home made crunchy granola in an airtight container.
Serve with milk and sliced fruit, and maybe some yogurt for a truly nutritious breakfast.


3 cups slow-cooking oats (420 gm)

1/4 cup shelled sunflower seeds (50gm)

1/2 cup raw bran (70gm)

1/2 cup chopped raw, unsalted nuts such as almonds (40gm)

1/2 cup wheat germ (70gm)

1/2 cup unsweetened coconut
flakes (70gm)

1/4 cup sesame seeds (50gm)

1/4 cup non-instant milk powder (12 gm)

2 tbsp milk (30ml)

1/2 cup honey (125ml)

2 tbsp oil (30ml)

1 tsp real vanilla extract (5ml)

1/2 cup raisins (125 gm)


History of Crunchy Granola:
Granola originated in the 1860's as a baked whole grain cereal that was concocted by a New York doctor, James Jackson. It was originally known as "Granula". The success of this early product was not missed by John Harvey Kellogg, who created his own version of the baked whole-grain cereal for use in his healthy eating regimen. Unfortunately he used the same name for his product and was forced to change it to "Granola" when Jackson sued him. Granola remained in the background for the next ninety years or so, until it was popularised during the hippy era in the 1960's with the swing to natural foods and whole grains.

Robert's Place Granola Bars

Home Made Granola Bars
Lovely chewy home made granola bars with real fruit and great flavor. For best results use our Crunchy Granola recipe rather than a bought product. These not only taste better than the commercially made bars, they cost much less! Combine the granola and the dried fruits in a large bowl and mix well. Melt the butter, vanilla and the marshmallows over low heat, stirring constantly until the marshmallows have melted. Stir in the granola-fruit mixture followed by the chocolate chips and mix until all the dry ingredients are coated. Spoon into one or two large, greased baking pans and press to a layer about 3/4" or 2 cm thick. Allow to cool and then cut into bars. Store between layers of waxed paper in a sealed container.		7 cups (980 gm) Crunchy Granola (recipe) 1 cup (200 gm) milk chocolate chips 1 cup (250 gm) dried cranberries 1 cup (250 gm) dried apricots, diced 1 cup (250 gm) sultana raisins 1/2 cup (125 gm) butter 500 gram bag of marshmallows tsp (5 ml) vanilla

Canadian Living Granola Bars

Chewy Granola Bars

By The Canadian Living Test Kitchen

(based on 2 ratings)

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Store-bought granola bars sound healthy but at times they are no better than a chocolate bar. Why not make your own? They are great to add to your child's lunch or for after school snacks.

Servings: 15

Ingredients:

Nutritional Info
Per bar: about	-
cal	204
pro	3 g
total fat	5 g
sat fat	3 g
carb	38 g
fibre	3 g
chol	11 mg
sodium	50 mg
% RDI:	-
calcium	2%
iron	11%
vit A	9%
vit C	2%
folate	2%

3-1/2 cups (875 mL) quick-cooking rolled oats
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) butter, melted
2/3 cup (150 mL) corn syrup
1/2 cup (125 mL) liquid honey
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) dried cranberries or cherries
3/4 cup (175 mL) chopped dried apricots
1/2 cup (125 mL) flaked coconut (optional)

Preparation:

Line 9-inch (2.5 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease. Set aside.

In bowl, combine oats, sugar, butter, syrup, honey, vanilla and salt. Stir in cranberries, apricots, and coconut (if using).

Press into prepared pan. Bake in 325F (160C) oven for 70 minutes or until golden brown and firm to the touch. Let cool completely in pan on rack. Using foil handles, lift out of pan. Peel off foil. Cut into bars.

Mother Earth News Granola Bars

Homemade Granola Bars

September/October 1985

By Denise Garoutte

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My family loves granola—especially granola bars. Unfortunately, most store-bought granola bars are nothing but candy in clever disguise. And the few truly nutritious granola products on the market more often than not taste like cardboard and cost like the devil.

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So, once again, necessity was the mother, and — after a bit of experimentation — I invented what I feel is an unbeatable recipe for homemade granola bars. While I consider the following list of ingredients to be the core of the recipe, you can change things around a bit to suit your family's tastes and preferences. In fact, in a moment I'll offer some suggestions for doing just that.

2½ cups rolled oats (old-fashioned or instant)
1 cup shredded coconut
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
1/2 cup wheat germ
1/2 cup slivered almonds
4 tablespoons butter or margarine
1/4 cup dark brown sugar
1/2 cup honey
1 cup raisins
2 teaspoons vanilla extract

While your oven is preheating to 300°F, spread the oats, coconut, sunflower seeds, sesame seeds, wheat germ and almonds evenly on a 9" x 12" baking sheet. Bake these dry ingredients for 20 minutes, stirring them occasionally.

Meanwhile, heat the butter (or margarine), brown sugar and honey in a small saucepan, allowing the brew to simmer until the oat mixture is ready to come out of the oven. (If you or yours like really crispy granola, bake the dry ingredients an additional few minutes.) As soon as the oat mixture is out, add the raisins, stirring them into the other ingredients.

Now remove the honey from the heat and stir in the vanilla extract, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.

Next, press the granola firmly into the bottom of a greased 8" x 8" pan and place it in the still-warm oven to bake (at the same 300°F as before) for 20 minutes. (An 8" x 8" pan makes bars about an inch thick; if you want thinner bars, use a slightly larger pan.)

Granola Bars # 2

from http://www.quietfish.com/notebook/?p=1642

Here’s my version … (it’s nut-free, and you can make this as organic as you want)

2 cups rolled oats (I’ve upped it to 2 1/2 cups for another batch and they turned out great)
1/2 cup packed brown sugar
1/4 cup wheat germ
1/4 cup ground flax
1 teaspoon ground cinnamon
1 cup whole wheat pastry flour (I think it was called “soft” flour)*
1/2 cup raisins
1/4 cherry-flavoured cranberries
3/4 teaspoon sea salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil (I might try substituting some of the oil with apple sauce next time)
2 teaspoons vanilla extract

* I picked up a lot of these ingredients at the bulk food store. I’ve also made a batch with sunflower seeds and whole flax seeds. They were just as great! I find that if I add raisins and cranberries the bars become sweeter and chewier. You’ll have to experiment and figure out what you like best.

1. Preheat the oven to 350 degrees. Grease 9 x 13 baking pan.

2. In large bowl, mix together the oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins and salt. Make a well in the centre, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the pan.

3. Bake for about 30 minutes, but watch the baking time. If you leave them in too long they’ll be dry. I like mine a bit chewier. Cool for 5 minutes, then cut into bars or squares. Do not allow the bars to cool completely before cutting or they will be too hard to cut.

-

So. I mixed the ingredients. The original recipe said to use your hands to mix, which I did, and I realized I really didn’t need to. Oh well. After I was done I licked ALL TEN FINGERS because the mixture was so good. I poured the mixture into the pan and popped it into the hot oven. After about five minutes I realized that the mixture was a little too wet. And THEN I realized it was because I forgot to add the flour. I pulled it out, sprinkled the flour on top, mixed it in, and put it back into the oven. PEOPLE, THIS IS THE WAY I COOK THINGS.

BUT they were still pretty good.

I’m not sure if they’ll be sweet enough for everyone’s liking. I reduced the amount of sugar, but I found the raisins made the bars sweeter. The girls like them, and that’s what matters to me.

Granola Bars

Yield: 24

Ingredients:

• 2 cups rolled oats (not instant)
• 1 cup chopped or whole unsalted peanuts
• 1/2 cup shredded coconut, sweetened or unsweetened
• 1/2 cup raisins
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsalted pumpkin seeds
• 1 cup peanut butter
• 1 cup light brown sugar, packed
• 1/3 cup unsalted butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp fine salt
• 1 x large egg

Directions:

1. Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
2. Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
3. Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
4. To cut, lift granola out of pan with parchment paper and cut into bars.

Toad in the Hole

SERVES 4 -6

Ingredients

• 100 g flour
• 2 eggs
• 300 ml milk
• 1 pinch salt
• 8-12 thick good quality sausages
• 25 g lard or drippings (or oil)

Directions

1. First place the fat and sausages into a large roasting tin or other oven-proof dish.
2. Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
3. Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
4. Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
5. Allow this to stand until sausages are cooked.
6. Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
7. Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
8. Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.