DIY





A Granola Recipe to Feed the Masses


| 8/1/2014 11:32:00 AM



Having a 16-year-old boy in the house means we go through food faster than I ever thought possible. Things you'd think would last at least a week are lucky to make it two days around here. So, if I want to make granola, it's in my best interest to make a very large batch. The granola recipe below will probably last the average household a month. Here, we'll get maybe two weeks out of it. It takes a lot less time to whip up one ginormous tub compared to making multiple regular-sized batches, but if you want to cut this recipe down, it's easy to do so.

One of the ingredients might make you scratch your head. I learned to add pepper from a recipe for cinnamon rolls. It helps create a more complex flavor profile. Trust me: You'll love it.

Rachel's big-batch granola

16 cups rolled oats
2 cups chopped pecans
1 1/2 cups shredded coconut
3 tbsp cinnamon
1 tbsp salt
1 tsp ground pepper
1 1/2 cups sunflower oil
2 cups honey

1. Preheat your oven to 275 degrees Fahrenheit and line two baking sheets with parchment paper.

2. In a very large bowl, mix together the oats, pecans, coconut, cinnamon, salt, and pepper.



3. Add the oil and honey to the dry mix. It works best if you measure out the oil first then use the same measuring cup to measure the honey. This way, the honey pours easily, without sticking to the measuring cup.



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