Toast and Roast Granola

Makes 5 1/2 cups
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarter-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight container. When ready to use, crumble granola to desired chunkiness.
1/2 cup blanched almonds , halved
1/2 cup cashews , broken into 1/2-inch pieces
2 cups rolled oats
2/3 cup unsweetened shredded coconut
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/4 cup honey
1/2 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes. Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.
2. Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.
Rachel

Classic Granola

Makes 7-8 cups
1 cup walnuts, broken into 1/4-1/2-inch pieces
3 cups rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup blanched almonds, halved
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup maple syrup
1/4 cup honey
1/3 cup canola oil
1 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
2. Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Rachel

Granola

4 cups Quick oats (not old fashioned!)
1/2 cup powdered milk
1 tsp cinnamon
1/2 tsp salt
3/4 cup (packed) brown sugar
1/3 cup canola oil
1/3 cup honey

Mix dry ingredients together in a big bowl. In a saucepan, combine brown sugar, oil and honey. (I add a little extra of each.) Bring to a boil until sugar is dissolved. Pour over oat mixture and stir. Pour into greased 9x13 pan. Bake at 350 for 10 minutes, stirring after the 5 min mark. Cool and break into pieces. Store in a sealed tupperware. If you like crunchier granola, cook sugar mixture until it comes to a full boil and cook for one minute before pouring over oats. (I like it a little softer.) You can add toasted almonds, sunflower seeds, craisins, raisins or anything else you like after it is cooked. Some like it with milk over top (like cereal) but our family really just loves it plain! A great, pretty healthy snack!
Kami