Doug's Granola

By Carolanne

Get creative with the fruit and nut combinations in this recipe from the Marconnets.

Ingredients

• 5 TB. butter
• 2/3 Cup brown sugar
• 1 Cup honey (local wildflower honey is excellent)
• 1 TB. PURE VANILLA EXTRACT
• 9 Cups (2 lbs.) regular old-fashioned oats
• 3 Cups nuts (walnuts, pecans, almonds and pepitas are all great)
• 2-3 Cups dried fruit (raisins, craisins, blueberries, cherries, chopped apricots, etc.)
• 2 TB. SWEET GINGER BITS, optional
• 1 TB. PENZEYS CINNAMON
• 1 tsp. GROUND MACE or NUTMEG

Details

Servings 14
Preparation time 15mins
Cooking time 45mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 325°. In a small sauce pan, melt the butter. Add the brown sugar, honey and VANILLA. Heat and stir until well blended. In a very large bowl combine the oats, nuts, dried fruit, GINGER (if using), CINNAMON and MACE. Mix well. Stir in the butter mixture until thoroughly blended. Spread the oats evenly onto 2 rimmed baking (jelly roll) pans. They don't need to be greased. Bake at 325° for 30 minutes, stirring every 10 minutes. Make sure to stir the bits on the edges back into the middle so they don't get over brown. Remove from the oven. Let cool on the pans. Store in an air-tight container.