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MAPLE GRANOLA




Source of Recipe


KING ARTHUR FLOUR Recipe Archives at kingarthurflour.com


Recipe Introduction


Granola is one of those positive-negative foods. Yes, it's got good-for-you whole oats, wheat germ and dried fruit; but it's also fairly high in fat and sugar. As with many tasty foods, you simply need to limit your intake to a reasonable level.

Granola can be added to cookies, baked into bars, used as a garnish atop ice cream or fruit crisps, or simply eaten plain (which is how we usually enjoy it here). This recipe is based on one which comes from Beatrice Wuori of Pelkie, Mich., by way of Jane Korhonen, one of our customer service representatives.



Recipe Link: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/24152.63.1024771377813561996?

List of Ingredients




7 cups thick oat flakes (rolled oats), uncooked
1 cup flaked coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1 teaspoon salt
1 cup vegetable oil
1 cup maple syrup
1 tablespoon vanilla
1 cup raisins
additional dried fruit/nuts as desired


Recipe



In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds and salt. Mix well. In a separate bowl, whisk together the oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined (your bare hands are the best tools for this step).

Spread granola on a couple of large, ungreased baking sheets. Bake in a preheated 250°F oven for 2 hours, tossing mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and any additional dried fruit desired -- dates, figs, currants, dried cranberries or blueberries, etc. Store in a tightly closed container at room temperature.

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This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 4, March-April 1992.