Six Mile Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
This homemade granola bears little relation to those disappointing mishmashes of grains, seeds, corn syrup and oil found on supermarket shelves. It’s made fresh with whole cashews, almonds, and tangy dried cherries. Dark maple syrup contributes a delicate sweetness. It’s elegant, healthful and downright addictive.
  • 4½ cups rolled oats
  • ½ cup wheat germ
  • ½ cup wheat bran
  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1½ cups unsweetened coconut flakes
  • 3 tablespoons unsalted butter
  • 1 cup Grade B maple syrup
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup water
  • 1 cup golden raisins
  • 1 cup dried sour cherries
  1. Preheat oven to 225 degrees. Line two large, rimmed cookie sheets with parchment paper. Mix oats, wheat germ, bran, cashews, almonds and coconut flakes in a large bowl.
  2. In a large soup pot, melt butter over medium low heat. Stir in maple syrup, vanilla, salt, cinnamon and water. Add dry mixture from the large bowl and stir until well-blended.
  3. Spread mixture evenly over the two cookie sheets and bake, stirring every 30 minutes to prevent burning, for about 1½ to 2 hours, until golden brown. Turn off oven, prop open door an inch or so with a large wooden spoon, and allow granola to cool slowly for a couple of hours or overnight.
  4. Transfer granola to a large bowl or container and stir in raisins and cherries. Store in an airtight container for up to three weeks. (It rarely lasts that long).