House-made Prairie Oats Granola starts almost every morning at The Prairie Creek Inn. This recipe may call for a lot of ingredients but we think it’s worth the effort!

Prairie Oats Granola Recipe from TPCI

6 c rolled oats
1 c chopped pecans
1/2 c chopped walnuts
1/2 cup sesame seeds
3/4 c sunflower seeds, raw
1 c dried coconut
1/2 c raisin and/or Craisins
1/2 c dried dates chopped
1/2 c oil
1/2 c honey
1/2 c maple syrup
1/2 c brown sugar
3 tbsp molasses
1 tbsp vanilla
2 tsp cinnamon
1/2 tsp salt
1/2 c dried apricots chopped (optional)
2 tbsp chopped candied ginger (optional)

Preheat oven to 350 degrees. In separate pan, roast the oats, nuts, sesame seeds and sunflower seeds until lightly toasted. Let cool.
In a large bowl, combine all toasted ingredients with coconut, dates and raisins/craisins. Set aside.
Combine oil, brown sugar, honey, maple syrup, molasses, vanilla, cinnamon and salt in a saucepan. Stir over low heat until well combined and warm to the touch. Do not boil.
Pour liquid mixture over dry ingredients and mix well. Turn out and flatten onto a greased cookie sheet and roast at 350 degrees for about 20 mins, stirring every 5 minutes. Do not over bake – burns easily.
Remove from oven and cool completely and separate any clumps with a fork. It should be crumbly and dry.
Store in tightly sealed containers in a cool, dry place.
Makes about 1 gallon of granola.
To make it extra special, we stir in 1/2 c chopped dried apricots and 2 tbsp chopped candied ginger after baking. It give it that special hint of flavor our guests love.