A reader requested an old recipe titled “My Best Granola.” I searched my files and believe I have finally found it.
This recipe uses both honey and brown sugar to sweeten it. To make it gluten-free, be sure to use certified gluten-free rolled oats. I use regular rolled oats, because they don’t seem to affect my kids, but if you have celiac, or are very sensitive to wheat, then play it safe and choose oats labeled Gluten-Free.
My Best Granola
- 1/2 cup dairy-free margarine (1 stick)
- 1/2 cup honey or corn syrup
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 5 cups rolled oats
- 1/2 cup raisins and/or peanuts (optional)
Place the margarine, honey and brown sugar into a large saucepan. Heat over a low flame until the margarine is melted and the mixture bubbles slightly. Remove from the heat. Stir in the salt, cinnamon and oats. Stir to coat the oats evenly. Turn the mixture into a large cookie sheet. Bake at 300° for 30 minutes. Stir the mixture every 10 minutes to keep the edges from over-browning. Place the pan on the counter to cool. Transfer the cereal to a resealable container and store on the pantry shelf. It will keep for 6 months. Add the fruit and/or nuts to the granola after it is cool.