Tuesday, September 29, 2009
Every week I make granola for Dennis. I like granola, too, but only in small doses. I sprinkle it on yogurt or grab a handful as I run out the door for a quick pick-me-up.
Dennis eats granola happily for breakfast, and often after dinner, as dessert. Me? For breakfast I want toast; for dessert I'd prefer chocolate. Or something with butter and cream.
It's taken a few years, but this recipe is a winner. I keep all the ingredients in the house so it can be thrown together in a few minutes. In fact, many mornings, I make this granola as coffee is brewing. Look for nuts, dried fruit and oats at Trader Joes or Costco. And feel free to make adjustments. Toasted sesame seeds are yummy. Coconut is a great addition. Dried cherries or currants or chopped up dried apricots are delicious. And changing up the maple syrup with honey makes for a totally different taste.
You see the bread next to the jar of granola? That's granola bread - a wonderful multigrain "healthy" loaf that's my breakfast of choice. I'll get that recipe up soon, but first, give this granola a try.
Nutty Fruity Granola
3 c old fashioned rolled oats (not instant)
1 c raw, slivered almonds
1/2 c raw, chopped pecans
1/2 c raw, chopped walnuts
1/4 c raw, unsalted pepitas
1/4 c raw, unsalted sunflower seeds
1/4 c olive oil, not extra virgin
1/4 c maple syrup
1 tsp cinnamon
1/2 tsp kosher salt
1 tsp vanilla
2 c golden raisins
Preheat the oven to 325
Line a sheet pan with parchment paper.
Mix together everything except the raisins and place the mixture on the sheet pan.
Bake for 20-25 min, checking carefully after 20, as it can turn from toasty to burnt quickly.
Mix in the raisins when the mixture is still warm from the oven. Let it cool completely.
Store in a big glass jar with a good seal to keep it super fresh. If it lasts that long!