We’ve started making our own granola; it’s been many years since I’ve done that, but I like this recipe the best of any I’ve ever had. It’s not too sweet, for one thing, and it lends itself to making large batches to store in airtight containers. I do a double batch and swap the sheets every 15 minutes to the opposite rack and also turning them around after stirring the contents, so that all of it will be nice and gently browned. Yummy!
Click here to print the recipe!
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