Hazelnut, Almond & Raisin Granola with Greek Yogurt & Honey
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Serves: 30 servings
This has been our family ‘go to’ granola recipe for as many years as I can remember. It has been modified quite a bit from the original granola recipe from Timberline Lodge, but the general idea remains the same. We added more nuts and cut the fat way down from the original. Have this for breakfast, or as a topping over yogurt and berries. I love to store it in the freezer and just grab a handful for an on the go snack. You can also stir in some chocolate chips or M&M’s, maybe some other dried fruit, and have a great trail mix. The vanilla kind of sets this apart from other granolas, but feel free to omit if you’d like. P S: You’ll see this recipe contains light corn syrup, which is a thick sweetener made from cornstarch. It is a distinctly different product than the high fructose corn syrup that has been a cause for nutritional concern in this country. However, if you still have concerns about using corn syrup, you can substitute agave or honey if you like.
  • 10 cups old fashioned rolled oats
  • 4 teaspoons cinnamon
  • 1 teaspoon salt (or more to taste)
  • ¼ cup canola or other neutral oil
  • 1 cup light corn syrup
  • 1 cup honey
  • 2 tablespoons vanilla
  • 1 cup coarsely chopped almonds or slivered almonds
  • 1 cup coarsely chopped hazelnuts
  • 2 cups seedless raisins
  1. Spray a large roasting pan with cooking spray. Place oats, almonds, hazelnuts, salt and cinnamon in pan. Toss to mix and set aside.
  2. In a Dutch oven, combine oil, corn syrup, and honey. Bring just to boil over medium heat – do not walk away!! Once mixture has come to boil, remove from heat. Gently add vanilla and stir - be careful: mixture will splatter.
  3. Pour the corn syrup/honey mixture over the oat/nut mixture and stir to thoroughly coat all of the oats.
  4. Bake in a 350 degree oven, stirring every 15 minutes or so, until oats become somewhere between golden brown and dark brown, about an hour. One of the ways you can tell granola is close to being done is that as you stir, the oat grains will easily begin to separate from each other and become much lighter in weight.
  5. When granola is done, remove from oven.
  6. Gently stir in raisins.
  7. Stir every 15 minutes or so until mixture has completely cooled.
  9. You could also lay the mixed granola out of a baking sheet and bake flat, rather than in a roasting pan. If bake it that way, be sure to ‘scrunch up’ some of the granola in your hands to try and from crunchy clumps of finished granola.
  10. This recipe can easily be doubled. I will admit to doubling it, then doubling again and baking in two big roasting pans at the same time. Yes, this is how much granola I eat.
Recipe by Bird's Nest Bites at https://birdsnestbites.com/hazelnut-almond-raisin-granola-with-greek-yogurt-honey/