Recipe of the Week: Storage Foods Granola

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The following recipe for Storage Foods Granola is from SurvivalBlog reader Angie T..  She notes:  “This for making up bulk quantities of granola. The basic recipe makes 14 cups+ of granola, which is more than 5 pounds. But this recipe can easily be doubled or tripled, if need be.”

Note that this recipe is gluten-free, if you use certified gluten-free rolled oats. (Any oats by themselves are gluten-free, but they must come from a facility that has no cross-contamination.)

DRY BASE Ingredients
  • 8 cups rolled oats (I use the gluten-free type)
  • 1 cup chopped almonds
  • 1/2 cup flax seeds
  • 1/2 cup quinoa
  • 1/2 cup sesame seeds
  • 1/2 cup unsalted sunflower seeds
  • 1/2 tsp. salt
  • 1 cup coconut (optional)
  • 2 tsp cinnamon
Wet Ingredients (first mixed in a separate bowl):

1-1/3 cups of honey. (Pours more easily if is heated)
1 tsp. Vanilla Extract
3/4 cup oil (Canola oil works great, but olive oil makes the granola taste salty,)

Final After-Baking Ingredients

2 cups dried fruit  (mix your preference.)

Directions
  1. Preheat oven to 350 F.
  2. Combine the dry base in large bowl: oats, flax, quinoa, nuts, seeds, salt, coconut, and cinnamon.
  3. Mix separately: honey, vanilla, and oil.
  4. Mix in the wet mix to the dry base mixture.
  5. Mix thoroughly, spread on large cookie sheets with a parchment liners.
  6. Bake at 350 degrees for 20-25 minutes, stirring sometime soon after it has baked for 10 minutes.
  7. Remove from oven and let it sit, but not too long or it can stick to your cookie sheet.
  8. After baking, mix in 2 cups of any dried fruit. (Berries, raisins, crushed dried apple slices, or whatever you prefer. You can use some craisins, but it is better if they are mixed in with another type of fruit, because two pounds of craisins just by themselves create a too-powerful flavor.)
SERVING

Serve with milk, warm or cold.  The milk can be fresh, or reconstituted powdered milk.  (One of our children is lactose intolerant, so hers is served with almond milk.)

STORAGE

Stores well in airtight containers for up to two months. It is best to store it in airtight containers that are no larger than one gallon each.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!