Granola
Excellent
275°/1 hour
total
In a large
bowl, combine:
2 c
old-fashioned oats (4 cups)
1/2 c wheat
germ (1 cup)
2-3 T dark
brown sugar (6 tbsp)
1/4 t salt (1 tsp)
1-1 ½ c
“extra” ingredients (sunflower seeds, almonds, pecans, coconut, etc) (NOT dried
fruit)
In a
saucepan, heat to a simmer:
1/4 c maple syrup (3/4 cup)
3 T vegetable oil (6 tbsp)
1 T water (6 tbsp)
flavoring (I use 1T vanilla and 1/2
T cinnamon, but you could use different extracts for different tastes) (3 tbsp vanilla, 2 tbsp cinnamon)
drizzle the
liquid over the oat mixture and stir to combine. Pour into a greased/sprayed 9x13 pan, then squeeze
by handfuls to form small clumps. Bake
30 min at 275 °. Stir in dried fruit (if
desired) (1-1 ½ c total of banana chips, raisins, dates, dried cherries, etc)
and bake another 15-20 minutes or until golden brown.
Let cool –
can be stored in an airtight container for up to 2 weeks.
Note: I usually make a double batch of the dry
ingredients and a triple of the liquid, because that’s how I like it. Increase the salt in the dry ingredients to ½
tsp, and add another ¼ tsp with the liquid.
I also doubled the cinnamon. I
also usually end up using about 1/2 cup of each of the “extras” – again, that’s
our preference. With the bigger batch I
use 2 large jellyroll pans for the baking.
As with most of my recipes, this one is pretty open to personal
interpretation.
Nutritional information for granola and variations.
Based on 1/2 cup servings.
Classic
Granola: 256 calories, 6g protein, 34.9g carbohydrates, 11.4g fat, 0mg
cholesterol, 3.9g fiber, 85mg sodium.
(32 calories per tbps, 10 per tsp)
Granola Bars
1 1/2 cups
granola
1/4-1/3 cup
each chopped almonds and chopped pecans, toasted
1/2 cup white
chocolate chips
spray 8x8 pan
and sprinkle granola on the bottom
heat 1/3 cup
corn syrup and 1/3 cup brown sugar to a boil.
Stir in 1/3 cup chunky peanut butter.
Mix into dry mixture. Spread into
pan and sprinkle granola over the top.
Cool, cut,
and eat
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