May 10, 2008

Crunchy Sweet Nutty Granola

(from Caprial Pence and Melissa Carey)

This recipe is based on a recipe Caprial's Desserts, a great inspiration all things sweet and sticky that was a gift from a friend years ago. Rather than specify exactly what to include, I suggest modifying this based on what you have on hand and on what you're craving.

Today, I used chopped almonds, walnuts, and sunflower seeds and added golden raisins and chopped dates for the fruit. I also substituted half of the honey with lavendar agave nectar because I just purchased it and was anxious to try it. While not as viscous as honey, the lavendar lended that something special to this batch of granola and does not seem to have effected the overall consistency or texture.

I enjoy pairing this with a nice tart yogurt, but of course granola's great plain, with fruit, or with any milk as well.

2 C mixed nuts and/or seeds
(walnuts, pecans, almonds, sesame seeds, sunflower seeds, hazelnuts, etc.)
1/2 C bran
3 C old-fashioned oats
1 C shredded sweetened coconut
2 t ground cinnamon
dash ginger or allspice
1/2 C butter (or butter substitute, but don't skimp on the quantity)
1/2 C honey
1/4 C lightly packed brown sugar
2 t vanilla extract
1 1/2 C chopped dried fruit

Preheat oven to 325o. Line a cookie sheet or large, shallow baking pan with parchment paper. Do not substitute the parchment paper by greasing the pan with non-stick spray or butter, as this increases the risk of burning the granola.

Mix together nuts, bran, oats, coconut, and spices in a large bowl.

In a small pan, gently melt butter. Turn off heat, and add the honey and brown sugar. Stir until dissolved and fully combined.

Add the liquid mixture to the large bowl with the dry ingredients in it and mix thoroughly.

Spread the granola in the prepared baking pan and bake at 325o, stirring every 10 minutes, for about 30 minutes or until the granola turns golden brown.

Remove the granola from the over and distribute the dried fruit over the top. Allow the granola to cool completely, and store in an airtight container or resealable storage bag.

No comments:

Post a Comment