Granola is considered to be a strong part of the healthy eating trend.
When I started my business, I made three kinds of granola and sold them wholesale through my local food co-op. Every week I delivered in bulk, using recycled five-gallon molasses tubs. Granola was not a well-known or popular product at the time, but co-op members were familiar with it and bought large quantities of this breakfast cereal.
Granola has an exceptionally long shelf and recipes can be adapted to a wide variety of flavors.
One of the most frequent questions I receive is about recommendations for a product line. Although granola is now a saturated market with corporations selling artisan-style products, there is always room for small home-based food businesses selling locally, especially at a farmers’ market. I suggest you package in plastic or poly bags and skip the expensive glass jars.
1 ½ cups oil
1 ½ cups honey
1 teaspoon vanilla
10 cups regular rolled oats
½ teaspoon salt
½ cup nuts
½ cup sesame or sunflower seeds, optional
2-4 cups mixed coconut, raisins, craisins, chopped dates, pineapple, etc.
Preheat oven to 325 degrees. Grease or pan spray baking pans.
1. In a large bowl or stockpot, mix together oil, honey, vanilla, oats, salt, and nuts. Reserve remaining ingredients to avoid burning: these should be mixed in after granola is finished baking.
2. Scoop ingredients into a large, deep pan (roasting pan or lasagna pan works well), or two jelly roll pans. Bake at 325 degrees for approx 60 minutes, stirring every 10-15 minutes. Watch carefully, if your oven runs hot you may need to drop temperature to 300 degrees. When granola is a deep golden brown, remove from oven and stir in remaining ingredients.
3. Stored in an airtight container, granola keeps for several months.
Home-Based Baking at its Best!