When the Loveless reopened at the beginning of 2004, it was felt that granola would be a good recipe to add to the menu especially for all the tourists on bicycles who ride by. This recipe is based on one Alisa Huntsman developed years ago in San Francisco, but here sorghum complements the honey.
- Prep Time: 15 minutes minutes
- Yield: 16 Servings
- 1 ⅛ cup firmly packed brown sugar
- 4 cups roughly chopped pecans
- 10 ½ cups whole rolled oats do not use instant oats
- 1 tbsp ground cinnamon
- ⅜ cup sorghum
- ⅜ cup honey
- 1 lb unsalted butter
- Preheat the oven to 350°F. Toss together the brown sugar, pecans, rolled oats, and cinnamon. Be sure to break up all of the sugar lumps and to mix it in well.
- In a small saucepan melt together the sorghum, honey, and butter. Pour this mix over the oat mix and combine thoroughly.
- Pour into a large cake pan or roasting pan with at least 2-inch sides. Be sure to spray the pan with nonstick cooking spray first.
- Bake for 45 minutes to 1 hour. Every 10 to 15 minutes, remove the pan from the oven and stir completely. Do this until the mix is evenly toasted.
- Cool completely before storing. Be sure to store it in an absolutely airtight container or it will become soggy.