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The Wandering Goose Granola

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"Our granola is another one of our most requested recipes. While so much commercial granola is overly sweet, ours actually makes you feel healthy as you eat it. We serve it with fresh seasonal fruit, nonfat Greek yogurt, and a hefty drizzle of Muddy Pond sorghum syrup from Tennessee. Make a big batch and gift it in lidded glass jars to your friends and neighbors for a healthy holiday treat."

List of Ingredients

â—¦ 6 cups old-fashioned oats
â—¦ 2 cups chopped walnuts
â—¦ 1 cup unsweetened coconut flakes
â—¦ 1 cup slivered or sliced almonds
â—¦ 1 cup chopped pecans
â—¦ ½ cup sesame seeds
â—¦ ¾ cup canola oil
â—¦ ½ cup Steen's cane syrup or pure maple syrup
â—¦ ½ cup honey
â—¦ 3 tablespoons packed dark brown sugar
â—¦ 2 teaspoons ground cinnamon
â—¦ 2 teaspoons vanilla extract
â—¦ 2 cups raisins
â—¦ 1 cup dried sour cherries or dried apricots
â—¦ ½ cup currants or dried blueberries


Recipe

Preheat the oven to 325° F. Spray a baking sheet with canola cooking spray (or grease it with canola oil) and set it aside.

In a large bowl, combine the oats, walnuts, coconut, almonds, pecans, and sesame seeds. In a medium saucepan over medium-high heat, combine the oil, cane syrup, honey, brown sugar, cinnamon, and vanilla and cook until the sugar has dissolved and the mixture is starting to simmer, 3 to 4 minutes. Pour the syrup over the dry ingredients and mix with a rubber spatula.

Spread the granola out on the greased baking sheet and bake until golden brown, 20 to 22 minutes, stirring the mixture three times during baking. Let the granola cool to room temperature, then mix in the raisins, cherries, and currants. Let the granola cool completely before packing it into jars or ziplock bags. Stored in a cool pantry, it will keep for 2 weeks.

Makes 12 cups