Monday, January 11, 2010
I never make this granola strictly by the recipe (it's not an exact science). Sometimes I substitute roasted soy beans for sunflower seeds, put in 1/2 cup cashews and 1/2 cup almonds. I buy raw nuts, wheat germ and sesame seeds and roast them in a 300 oven for approximately 20 minutes, stirring occasionally. The dried fruit is whatever I have on hand; the apples I dried this fall, apricots, raisins, cranberries, dates, really any fruit is good.
2 c. rolled oats (not instant)
1 c. toasted almonds
1/4 c. sesame seeds
1/2 c. toasted sunflower seeds
1/4 c. toasted wheat germ (optional)
1/2 c. raisins
1/2 c. dried fruit
Scant 1/4 c. cooking oil (not olive)
1/2 c. honey
Mix oats, nuts & grains in a large bowl. Measure oil into a measuring cup and swirl it around before pouring into a bowl. Then measure out the honey in the same unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated and then pour out into a baking pan. Use a large roasting pan as it keeps everything contained and can be stirred easily. Bake at 300 for 30 minutes turning with a spatula every 10 minutes so everything is an even golden brown. When it is finished cooking return the baked granola to the mixing bowl, add the raisins and dried fruit and stir to combine. Stir gently several times as it cools, so that it doesn't clump too much.