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Recipe Thursday-Homemade Granola

Posted on August 5th, 2010 | Posted in Breakfast and Brunch, Recipes

One of my summer traditions growing up was going to summer camp. One of my favorite camp experiences was at Yosemite Sierra Summer Camp.  This camp offered fun outdoor adventures; such as water sports, backpacking, and trips into Yosemite National Park, AND  amazing food!  One of my favorite recipes that I continue to make 15 years later is their YSSC granola.  I thought this recipe would be a perfect pairing with all of the fresh fruit of the summer-Peaches, Nectarines, Blackberries and Blueberries.  However over the years I’ve enjoyed this granola as a dry snack, on top of pancakes or french toast, with milk and bananas and with yogurt. As you can tell it’s a very versatile snack to have around!

YSSC Granola

Yield: 2.5 Quarts


4 1/2 cup quick oats (991719)
1/4 + 1/8 cup brown sugar, packed (NSU2150)
1/4 + 1/8 cup wheat germ
1/4 + 1/8 cup coconut (991905)
1 1/4 cup combo of sliced almonds, peanuts, sunflower + sesame seeds (992502, CQS200, CQS052)
1 1/4 cup raisins (NRA1010)
1/4 + 1/8 cup veg.oil (992065)
1/8 cup honey (991621)
1 1/8 teaspoon vanilla (NFC1055)

Preheat oven to 350, rack at mid position.
Mix 1st 6 ingredients in a 9×13 baking dish.   Add oil and mix well.   Add honey and vanilla and mix.
Bake 15- 20 minutes until raisins plump or you can add the raisins after you take it out of the oven, so they don’t get too hard.   Cool and store in a tight sealed container in the refrigerator.

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