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Yum. Homemade granola. Tons of fat and fibre. An unbeatable combination. It’s like one cancels out the other. If this stuff doesn’t keep you regular, nothing will.

This isn’t a crunchy granola. It’s a bit softer. It tastes warm. It is awesome. Rosie Beaucoup made it for us when we were kids. Though, like most ungrateful children, I’ve altered the recipe to suit my selfish, grown-up needs.

You could add any sort of nuts or fruits you like to the mix below. Some freaks, for example, like dates and apricots. Those same people probably like prunes and spiders. If you want to add those things to your granola, go ahead. You could throw in some dried apple or some chopped up pecans. Whatever floats your boat.

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Movita’s Granola – based on a recipe from Rosie Beaucoup – download

Dry ingredients:

• 6 cups rolled oats
• 1 cup wheat germ
• 1 cup bran
• 1 cup ground flax-seed
• 1 cup toasted sesame seeds
• 1 cup golden raisins
• 1 cup sunflower seeds
• 1 cup unsweetened coconut
• 1 cup pumpkin seeds, unsalted
• 1 cup dried cranberries
• 1 cup sliced almonds

For the goo:

• 1 cup honey
• 1 tbsp milk
• 1/3 cup unsweetened applesauce
• 1/2 cup canola oil
• 1/2 cup margarine
• 1 tsp sea salt
• 1 tsp cinnamon

Pre-heat oven to 300°. Put dry ingredients into a roasting pan. Heat goo ingredients in a saucepan over medium heat. Pour heated goo mixture over dry ingredients and mix well. Bake for one hour, stirring frequently. Store in a tightly lidded container.

Note: My roasting pan isn’t very big. My ingredients fill that sucker to the top. So I need at least an hour to get my granola cooked up nicely. If you use a shallow baking dish, you may need to adjust your cooking time and temps  (i.e. shorten the bake time, and bake at 250°).  Higher temperatures and longer cook times will make your granola crunchier. The darker the granola gets, the crunchier it’s going to be. You may need to taste-test just to be safe. It’s one of the perks of being the chef.