Submitted by member Deanna Mitchell
(I usually make 4 times this recipe and store it in the refrigerator in quart jars)
Combine in saucepan:
1 3/4 c. white sugar (I use evaporated cane juice)
1/4 c. brown sugar
(I have also combined the two amounts and used all [2 c.] turbinado sugar)
1 c. water
Bring to a boil, cover and cook 1 minute. Cool slightly.
1/2 t. vanilla
1/2 t. maple flavoring (Frontier)
Cover saucepan for a few minutes as syrup cools to melt down crystals; helps prevent syrup from crystallizing later in storage.
And one more:
Submitted previously by member Debie Smith
3 cups rolled oats (#464917, 25# bulk)
1 cup sliced/slivered almonds (#465658, 5# bulk)
1 cup cashews (#271023, 25# bulk or #778753, 5#)
3/4 cup shredded coconut (#316026, 25# bulk or #651281 8/8oz)
6 tbls. dark brown sugar (#571653, 6/24oz whlsom)
6 tbls. maple syrup (504738 1gal bulk)
1/4 cup vegetable oil
1 tsp. Salt, scant (kosher works well)
1 cup raisins (#463711, 5#, bulk)
In a large bowl, combine oats, nuts, coconut and brown sugar. In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 2 sheet pans. Bake at 250 degrees for 1 hour 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven, transfer to a large bowl and mix in raisins.
This recipe is so good, I triple it. It takes longer to bake, but it’s worth the effort. It’s the best granola I’ve had, and have had several friends say the same thing. Try it — it’s easy!