This recipe is from a wonderful cookbook, Food To Live By. In this age of on line recipe finding, I fear cookbooks are not as well utilized as in the past. This cookbooks is full of wonderful healthy recipes, with beautiful illustrations. It is worth looking at.
Today I decided to make a batch of granola. Ever since our return to Mexico, we have been enjoying a nice bowl of mixed fruit with yogurt and granola for breakfast. Rather than pay the outrageous prices for granola that is healthy at the grocery store, you can mix up a batch and know exactly what you are eating. The only expensive ingredient in this recipe is real maple syrup. You can purchase this at Costco for a bit of savings. I did not have almonds or sunflower seeds in my pantry this morning. I substituted hazelnuts and walnuts. Feel free to use whatever nuts you like. I happen to like the flavors of maple and walnut together.
4 1/2 c. old fashioned rolled oats (not instant)
3/4 c. sunflower seeds (I used hazelnuts)
1 1/2 c. almonds (I used walnuts)
2 T. cinnamon
Mix all these ingredients in a large bowl. Then add:
1/3 c. canola oil
1 1/4 c. pure maple syrup
Stir and mix well.
Spread out on a large cookie sheet. Bake at 350 for 25 minutes. Stir with a spatula. Bake another 15 minutes or until light golden brown. Cool. If desired mix in 1/2 c. raisins after cooling.
This can be stored at room temperature for one month or frozen for up to 6 months. It can be served directly from the freezer as it does not freeze hard.
Today I decided to make a batch of granola. Ever since our return to Mexico, we have been enjoying a nice bowl of mixed fruit with yogurt and granola for breakfast. Rather than pay the outrageous prices for granola that is healthy at the grocery store, you can mix up a batch and know exactly what you are eating. The only expensive ingredient in this recipe is real maple syrup. You can purchase this at Costco for a bit of savings. I did not have almonds or sunflower seeds in my pantry this morning. I substituted hazelnuts and walnuts. Feel free to use whatever nuts you like. I happen to like the flavors of maple and walnut together.
4 1/2 c. old fashioned rolled oats (not instant)
3/4 c. sunflower seeds (I used hazelnuts)
1 1/2 c. almonds (I used walnuts)
2 T. cinnamon
Mix all these ingredients in a large bowl. Then add:
1/3 c. canola oil
1 1/4 c. pure maple syrup
Stir and mix well.
Spread out on a large cookie sheet. Bake at 350 for 25 minutes. Stir with a spatula. Bake another 15 minutes or until light golden brown. Cool. If desired mix in 1/2 c. raisins after cooling.
This can be stored at room temperature for one month or frozen for up to 6 months. It can be served directly from the freezer as it does not freeze hard.
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