Granola . . . Take 3
I love granola. I currently have a cupboard bare of granola. When it cools down a bit and I’m home, I’ll make some more.
So, last week I tried this teeny tiny recipe for granola and–silly me–didn’t double it. I’d recommend you do that–it’s quite good.
Granola with Cashews, Dried Fruit, and Wheat Germ
1 C. old fashioned oats (Really, the single cup of oats required should have clued me in to the necessity of doubling.)
1/4 C. wheat germ
1/4 C. sweetened flaked coconut
1/4 C. coarsely broken cashews
1/4 C. coarsely broken walnuts or pecans
3 t. sesame seeds
1/4 C. pure maple syrup (NOT pancake syrup)
2 T. vegetable oil
2 T. honey
1 T. molasses
1/2 t. ground cinnamon
1/4 C. raisins
1/4 C. chopped dried apricots
Preheat oven to 350. Mix dry ingredients–excluding the dried fruit–in one bowl and wet ingredients in another. Add wet ingredients to dry ingredients. Stir. Transfer to a large rimmed baking sheet. Bake 15 minutes. Stir. Bake until golden brown, about 15 minutes longer. Mix in dried fruits. Bake until fruit is heated through and granola is slightly darker, about 10 minutes longer. Cool completely. Transfer to an airtight container. Can be stored at room temperature in an airtight container. Makes 3 1/2 cups, which is why you should double it.