Skip to main content

Pantry Granola

My sweet friend, Rachel, recently bless us with a delicious bag of homemade granola! It was wonderful and disappeared quickly. I decided to try my hand at making a batch, using items from my pantry. We thought it turned out great. Granola keeps really well in an airtight container. It makes a great gift and is yummy sprinkled over yogurt, ice cream or eaten with milk like cereal. It's great by the handful too!

Pantry Granola


This time of year, we are all needing little gifts for the various teachers in our kids' lives. This granola makes a great happy! Spoon into a plastic freezer bag, a clear jar (For safety reasons, use a plastic jar, if a child is delivering gift!) or cover the oats container with pretty paper and use it.
I found this cute canning tag HERE. I thought it worked fine for the granola too!

Pantry Granola

Tip from Rachel: To insure granola browns evenly, pull the granola from the edges of the pan toward the middle when you stir the granola because the edges tend to brown more quickly.

1/4 cup butter
1/4 cup honey
3/4 cup firmly packed brown sugar
1 (18-ounce) container regular rolled oats
1 cup raw nuts (coarsely chopped pecans or walnuts, sunflower seeds or sliver almonds - or a combination!)
1 cup dried fruit (cranberries, raisins, apricots, apples, peaches - or a combination!)

Preheat oven to 300 degrees.
In a large stock pot, melt butter.
Add honey and brown sugar to melted butter, stirring until well combined.
Add oats to butter mixture, stirring well to completely coat oats and nuts.
Spread on cookie sheet(s) and place in oven, baking for 10 minutes.
Stir well; add pecans and bake 10 minutes longer.
Stir well; add dried fruit and return to oven for about 5 minutes.

Note: You may decrease or increase baking time depending on how crunchy or chewy your family prefers their granola. We like ours crunchy, so that’s what you’ll get if you follow these directions. The granola will seem a bit moist, when you first remove it from the over, but it will get crunchy as it cools.
Labels:

Comments

  1. susieloulouJune 14, 2011 at 12:09 PM

    I made this and it went over VERY WELL - thanks!!

    ReplyDelete
  2. ConnieJune 15, 2011 at 11:04 AM

    Hey, Susieloulou!!!
    I hope you are doing well and having a wonderful summer!
    I am so glad you guys liked the granola!!!
    Take care!!

    ReplyDelete
  3. EmilyAugust 30, 2011 at 4:14 PM

    Hi Connie! I do hope you and your family are all well and happy. Been a busy summer here. Hubby had knee surgery June 14 and has been home since then recovering. Going back to work Sept. 21. I am well and looking forward to the cooler fall weather. God bless you and your family. :)

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s...
34 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un...
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share ...
20 comments
Read more