Tuesday, April 1, 2008

"The" Granola

I love granola, but not the store-bought variety so much. I found this recipe about two years ago and have been making it regularly since then. Among my online forum cooking friends, it is known as "The Granola", and many of us make it regularly. I think a lot of us have been making it for a few years! The smell of it wafting through the house really brings back memories. The first time I made it, I was pregnant with my youngest son, and it brings me back to that time. I have also made it in my mother's kitchen when we were visiting with her and it makes me think of cool rainy afternoons in Germany.

I eat this for breakfast almost every morning with vanilla (or plain) yogurt and fruit. In the spring or summer it's fresh berries or peaches, and in the winter it's thawed frozen berries (I love the Northwest berries from Costco- they are so good!). If you are lucky enough to make your own freezer jam, or have a friend who does, that is great with this yogurt and granola, also. Here is my version of this lovely granola. Make sure to use regular rolled oats, not quick. This recipe makes a ton, so if you're not gonna eat it every single day like me, you may want to halve it.
Almond Maple Granola
adapted from Allrecipes

6 cups rolled oats
1 cup sliced almonds
1 1/2 cups raw whole almonds
1/2 cup wheat germ
1/4 cup whole flax seeds
1/4 cup ground flax seeds
1 (14 ounce) package flaked coconut
2/3 cup unsalted sunflower seeds
3/4 cup pure maple syrup
1/4 cup packed dark brown sugar
1/2 cup canola oil
1/4 cup warm water
1/4 teaspoon salt

1. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease 2 cookie sheets with cooking spray.

2. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet.
3. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Cool, and store in an airtight container at room temperature.

6 comments:

GrannyLooHoo said...

Wow Dishy, just look at that beautiful stuff--wish I had some right now (stamping feet emoticon here)!

LadyJayPee said...

Yummers! I had my ration this morning too!

HoneyB said...

Dishy the photos are beautiful and I now am going to have to try making "The Granola" soon! I love granola and fruit with yogurt also!

Carrie said...

Mmm...this looks so good!! I really need to try this out.

Anonymous said...

Using whole flax is a waste since your digestive system can't break through the hard shell of the seed. It passes right through the body without having any nutrients absorbed. Stick with ground flax or substitute some other kind of seed or nut for the whole flax seed.

What A Dish! said...

Anon, I agree about the ground flax seeds, but believe whole ones can provide some benefits too, or I would not have included them in the recipe. I wouldn't call it a "waste". I don't have time in every post to go into a little nutrition lesson, although I do know a thing or two. Next time, try leaving your name so I know who I'm talking to. :)