So...after much experimentation and research, I present to you our family's favorite homemade granola. I've got it packed with fiber and have perfected the recipe to yield crunchy clusters, like store-bought, minus all the additives. Fiddle with your own add-ins...and as usual, my cooking style is less than scientific. Enjoy!
Ruth's Granola 8 cups multi-grain oats 1 cup flax meal (ground flax seed) 1 cup flax seeds 1 cup oat bran 1/2 cup oil 1/2 cup brown sugar 1/4 cup hot water 1/3 cup honey 1 1/4 cups dates 2 ripe bananas 1 cup dried apricots 1 tablespoon vanilla 1 tsp. cinnamon 2 cups or so cranberries 1 cup sliced almonds 1 cup shredded coconut
Preheat oven to 300F. In a blender, puree banana, apricots, and dates. Add hot water, vanilla, honey, cinnamon, and brown sugar. Puree until smooth. Combine oats, flax, and oat bran in large bowl. Coat throughout with oil. Combine with pureed mixture. Add cranberries, almonds and coconut to taste. Spread evenly to about 1/2 inch thickness over three cookie sheets. Place in oven. Stir carefully every 15 minutes until golden and toasty, about 30-45 minutes. Watch carefully, as it will burn. When cool, store in airtight container for two-three weeks, if it lasts that long!