Sierra's Granola

This granola is legendary in my family! It is very hard to live without. I usually add pecans.

Granola
makes 3 1/3 cups

3 c old-fashinoned oats
1/2 c pure maple syrup
1/4 c powdered milk
1/4 c brown sugar
2 T unsalted butter melted
1 1/2 t pure vanilla extract
1 t kosher salt

Triple Recipe
makes 10 cups

9 c old-fashioned oats
1 1/2 c pure maple syrup
3/4 c powdered milk
3/4 c brown sugar
6 T unsalted butter melted
1 T + 1 1/2 t pure vanilla extract
1 T kosher salt

1. Heat oven to 250. On a large rimmed baking sheet measure and spread out the oats. Bake to (1)toast slightly, 10 minutes for the (2)small batch, 20 minutes for the triple batch.

2. While the oats are toasting add the remaining ingredients to a large bowl. Mix well.

3. When the oats are toasted transfer them to the large bowl and mix well. Line the baking sheet parchment paper. Pour the mixture onto the prepared sheet. Bake 30 minutes for the small batch, 60 minutes for the triple batch.

4. Remove from oven. Holding onto a long side of the parchment paper, pull and flip the granola onto the baking sheet (3)upside down. Gently spread to an even thickness. Bake 20 minutes for the small batch, 45 minutes for the triple batch.

5. Remove from oven and stir gently. Push the edge bits to the middle and the middle to the edge for even baking. Bake 10-15 minutes for the small batch, 30 minutes for the large batch.

6. Remove from oven and stir again. Bake, check and stir every 10-15 minutes until oats are deep (4)golden in color and crunchy when chewed. The intial bite may be a little soft, but if it cools and crunches quickly in your mouth it is ready.

7. Place baking sheet on a cooling rack and cool completely. Serve or store in an airtight container up to 3 weeks at room temperature.

Notes

1. Toasting the oats helps form clumps. It also gets crunchier without over-baking the other ingredients.

2. I recommend making the small recipe first to get the crispness right. When you know how it should look and taste try the triple recipe. It's great to have granola on hand!

3. To form clumps, stir the granola as little as possible in the first two stirrings. Pulling the parchment paper out while flipping the granola is a good way to stir it without breaking up the clumps.

4. The trickiest part of making this granola is knowing when it is done. The last 2-3 times I remove it from the oven it looks about the same. Taste testing is the most accurate way to know if it's done. The first bite will be a little soft, but it will cool quickly and crunch in your mouth if it is done.

Underbaked- It may taste good and be crunchy the first day or two, but will start to soften after this.
Perfect- It will be good and crunchy and store well up to three weeks.
Overbaked- It will taste a little burnt even if it doesn't look like it. It will store fine however if it still good enough to eat.

Alicia's Granola Bars

This is my friend Alicia's recipe. I have made these twice in the last week! 

These granola bars are so easy! Better than store bought (and healthier, too!)

Homemade Granola Bars

1 1/2 cups Rice Krispies (can increase up to 2 cups)
1 1/2 cups quick cooking oats
1/2 cup brown sugar, packed
1/2 cup light corn syrup or honey (I used 1/4 c. of each)
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup raisins (optional) or chopped nuts (optional) or seeds (optional) or coconut(optional)
1/3 cup mini chocolate chips

Prepare a 13 x 9-inch baking dish by lining it with foil and spraying with nonstick spray.

In a large bowl combine Rice Krispies cereal, oats and raisins. (And any other fruit, nut or seed you choose to use.)

In a saucepan, stir the corn syrup or honey and brown sugar until just at a boil.
Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
Pour over the dry ingredients in the bowl; mix to combine.
Mix in mini chocolate chips (if using). Work fast, the mixture hardens quickly.
Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan. (Be sure to press it all down firmly. I used the bottom of a measuring cup.)

While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
Chill until firm.