Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!
Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day! Click here for our recipe of crockpot yogurt!
CHANGE SERVING SIZEcups
COOK TIME1 hour, 15 minutes
- 8 cups oats
- 1 cup almond(s) whole or sliced
- ¾ cups brown sugar packed
- 1 tablespoon cinnamon
- 3 sticks butter
- ¼ cup agave nectar
- ¼ cup honey
- 1 tablespoon vanilla extract pure
- craisins (optional)
- raisins (optional)
- dates dried and chopped (optional)
- other dried fruits (optional)
- sunflower seeds (optional)
- Combine the oats, almonds, brown sugar and cinnamon in a large bowl.
- Melt the butter and add the honey, agave (or substitute 1 c. Karo Syrup for both of these) and vanilla extract.
- Add this mixture to the oat mixture and blend well.
- Spread the granola mixture on two cookie sheet pans lined with parchment.
- Bake in a 275 oven for 1 hr. and 15 min.
- Turn the oven off and leave granola in for a couple more hours or even overnight to dry out.
- Remove from the oven, break up the granola and add any additional dried fruits.
- Store in an airtight container, for up to 6 weeks. Enjoy!