Honey Granola

~ Taryn & Brendan's alterations of the recipe from "Breakfast Lunch Tea Rose Bakery" by Rose Carrarini. Thanks, guys!~


(pistachio granola image from Taryn and Brendan)

Prep time: several hours

*5 1/3 cups rolled oats
*2 cups chopped walnuts (you can use any combination: almonds or seeds or whatever)
*1/4 cup roasted ground flaxseeds (the original recipe calls for wheatgerm)
*1/2 cup vegetable oil
*1 cup honey
*1/2 cup water
*a few drops of vanilla
*a pinch of cinnamon (Taryn & Brendan caution: don't use more than a pinch!)
*1/2 teaspoon salt
*dried or fresh fruit to serve

1. Preheat oven to 325 degrees.
2. In a bowl, mix together the oats, honey, nuts, seeds, ground flaxseeds.
3. Put the oil, honey, water, vanilla, cinnamon & salt in a saucepan. Bring just to a boil, stirring constantly, then pour over the dry ingredients & mix well.
4. If the mixture is too wet add more oats - there should be no excess liquid & it should be sticky.
5. Spread out evenly on a couple baking trays & bake for about 1 hour. Stir occasionally.
6. Reduce the temperature to 275 degrees & continue baking until the granola is golden, about 1 hour. Stir occasionally.
7. Switch off the oven & leave to dry out for at least another hour, or up to overnight.

Note: Taryn & Brendan say not to store the granola with raisins or other dried fruit because it makes the fruit hard.