Granola
Homemade is always better than store-bought – and granola is easy
to make. Double or triple this recipe, put it in plastic storage bags
and freeze it for up to three months. To defrost just remove the granola
from the freezer and bring it to room temperature. Store defrosted
granola in an airtight container. This recipe is not only great for
breakfast, but is a wonderful mid-afternoon snack.
Yield: One pound |
| Ingredients |
| 1 3/4 cup |
rolled oats |
| 3/4 cup |
unsweetened coconut, toasted |
| 1/2 tsp |
salt |
| 1/4 tsp |
ground cinnamon |
| 2 tsp |
unsalted butter |
| 1 1/4 Tbsp |
canola oil |
| 1 Tbsp |
honey |
| 2 1/4 Tbsp |
maple syrup |
| 1/4 cup |
almonds, unsalted, whole, toasted |
| 1/4 cup |
pumpkin seeds, unsalted, toasted |
| 1 Tbsp |
sunflower seeds, unsalted, toasted |
| 1/4 cup |
raisins |
| 1 Tbsp |
golden raisins |
| 1/4 cup |
dried cherries |
| 1 Tbsp |
dried apricot, small dice |
|
| Nutrition Facts |
| Total Calories |
263 |
| Calories from Fat |
100 |
| Total Fat |
13g |
| Saturated Fat |
5g |
Cholesterol
|
2mg |
| Sodium |
200mg |
| Carbohydrates |
33g |
| Fiber |
4g |
| Sugar |
14g |
| Protein |
6g |
|
- Preheat oven to 200-degrees F.
- In a small saucepan heat butter, oil,
honey, and maple syrup to blend.
- In a separate bowl, combine oats, coconut, salt, and cinnamon.
- Add
the warm liquid ingredients to the oat mixture and mix until fully
incorporated.
- Spread the mixture evenly on a cookie sheet and bake for
8 to10 hours. If the granola isn't crunchy enough raise the temperature
to 250 degrees F to finish. If you raise the temperature make sure
to check frequently to keep the granola from burning. Remove from oven
and cool.
- Add toasted nuts and dried fruit and mix to incorporate. Store
in an airtight container or freeze in bags.
|
