Granola

The price of cereal got you down?
My friend Brooke recommended this recipe to me from the church home storage recipes pamphlet, when I was picking up my kids and they all kept going to her stove top and snarfing her yummy freshly cooked cereal! I'm amazed at how easy the recipe is for your own Harvest Crunch.

Here's the recipe:
2-1/2 cups sugar
1-1/2 cups water
6 Tbsp oil
1-1/2 tsp salt
10 cups rolled oats (uncooked)

In a pan combine sugar, water, oil and salt. Heat until sugar is dissolved, but do not boil. Pour syrup over the oats and stir until well coated. Add a little more rolled oats if the texture seems too moist. Place in pans or sheets about 1/2-inch deep. Bake a 425 F 20-30 minutes, stirring occasionally. Bake 15 minutes longer if you want it crunchier. Makes 11 cups. Store in an airtight container.

Brooke says she just adds whatever else she wants to make it yummier--raisins, craisins, almonds, cinnamon (maybe to the syrup) just whatever.

Next Day Note: I made this yesterday and just added a hand full of craisins & a sprinkle of cinnamon sugar afterward. This morning, it was what EVERYONE wanted for breakfast, despite the apple cinnamon cheerios, corn bran squares, cinnamon life and mini wheats in the pantry. It was soooo yummy! You really MUST try this.