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Author Notes: I spent my junior year of high school living on a farm in Vermont. Each week the cook would make a huge batch of granola that would be gobbled up in a few days. Over the years, I have changed and tweaked the recipe to make what we consider the perfect granola. Sweetened with maple syrup and strewn with chunky pecans and sesame seeds, it isn't too heavy or too sweet. It is delicious with berries and yogurt, but even better just plain as an afternoon snack. - Jocief
Makes 8 cups
- 3/4 cups butter
- 1/2 cup real maple syrup
- 2 teaspoons vanilla
- 4 cups old fashioned oats
- 1/4 cup sesame seeds
- 3/4 cups wheat bran
- 1 cup sliced almonds
- 1 cup pecans, coarsely chopped or crumbled with hands
- 1/4 teaspoon salt
- Preheat oven to 325. Melt the butter in a pot on the stovetop, add the maple syrup and vanilla, stir until combined
- In a big bowl, toss the oats, sesame seeds, wheat bran, almonds, pecans, and salt
- Pour the butter mixture over the dry ingredients and mix with hands or a spoon until coated
- Spread onto a sheet pan with a spatula
- Place the pan in the oven and stir granola every 10-15 minutes, baking it for a total of 35 minutes or until golden but not too dark
- Once out of the oven, don't stir again until completely cool, then store in an airtight container
- This recipe was entered in the contest for Your Best Dish in the Raw