The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Breakfast

Honey Almond Granola - 2006
​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 4 Cups  old-fashioned rolled oats
  • 1 Cup  Oat bran
  • 2 Cups  Almonds -- coarsely chopped
  • ¾ Cup  Vegetable oil
  • ¾ Cup  honey
  • 1 Tablespoon  Vanilla extract
  • ½ Teaspoon  Almond extract
  • 1 Cup  nonfat dry milk
  • ½ teaspoon  salt
  • ​1 Cup  Raisins

​PREPARATION
Position racks in the upper and lower thirds of the oven and heat the oven to 325 degrees.  Spray two rimmed baking sheets with vegetable oil spray.  In a large bowl, mix the oats, oat bran and almonds.  In a smaller bowl whisk the oil, honey, vanilla, almond extract, dry milk and salt.  Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon until well combined.

Divide the mixture between the two oiled baking sheets and spread in an even layer.  Bake for 20 minutes, stir, and switch the positions of the pans.  Bake until the oats are golden brown and the nuts look well toasted another 10 to 20 minutes.  Don't overcook.  Let cool completely in the 
pans.  When completely cool, stir in the raisins.

Yield: 10 Cups

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking