571798 Wed Nov 12 17:30:39 -0800 2008 3 31 Home Cooking 0 4168950 Hi all, I have my standard recipe (oil and honey) but recently tasted one made with sugar that was amazing...I am looking for the kind with lots of sweet, sticky or crunchy clumps. Bring them on! Wed Nov 12 17:30:39 -0800 2008 15802 pepper_mil 1 4169668 I stumbled across this granola, which is made with sugar and butter; you make big clumps when you bake it, and at each stir the clumps get a bit smaller, but the end result is clumpy, crunchy granola. Pretty good. http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html Thu Nov 13 03:17:14 -0800 2008 4168950 139725 janniecooks 1 4169716 Here is the recipe (paraphrased) for Campanile's Granola. This is really delicious. It is recommended that you avoid cutting the recipe and just make the whole amount, even though it seems like a large quantity, For extended storage, it does freeze well." 4 cups old-fashioned rolled oats (don't use the quick-cooking variety) 3/4 cup raw pumpkin seeds 3/4 cup unsalted raw sunflower seeds 1 cup coarsely chopped unblanched almonds ½ cup wheat germ ½ cup powdered nonfat dry milk 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 1/4 teaspoon ground cloves 2 teaspoons vanilla extract 3/4 cup safflower oil ½ cup maple syrup ½ cup honey or malt syrup ½ cup dried apricots, finely chopped ½ cup dried figs, finely chopped ½ cup golden raisins ½ cup raisins Note: Malt syrup is available at health food stores. In place of or in addition to apricots, figs and raisins, use 2 cups of any dried fruit you want. Stir together the oats, pumpkin seeds, sunflower seeds, almonds, wheat germ, dry milk, cinnamon, nutmeg, cloves and vanilla. Set it aside. Combine the oil, maple syrup and honey in a small saucepan and cook, stirring, over medium heat until it starts to bubble, 3 to 5 minutes. Pour over oat mixture and toss until all ingredients are moistened. Spread the mixture on a baking sheet and bake at 250 degrees 30 minutes or until lightly browned., stirring once or more as needed to avoid over-browning. The edges tend to brown first, so check it frequently. When lightly browned, remove from oven and cool to room temperature. Loosen from pan in chunks and add apricots, figs, golden raisins and raisins. Store in plastic freezer bags or airtight tin. Makes 9 cups. Each 1/4-cup serving:191 calories; 10 mg sodium; 20 mg cholesterol; 10 grams fat; 23 grams carbohydrates; 5 grams protein; 0.78 gram fiber. Thu Nov 13 04:50:20 -0800 2008 4168950 19094 Sam D. 2 4197559 how long does this granola recipe keep at room temperature? or do i refrigerate it? how long in the freezer? thanks! Mon Nov 24 06:31:19 -0800 2008 4169716 226593 genevievezoe