We had company over last night. Now this may not seem like a big deal to some of you, but it's been a long winter this year and we have a tendency to hibernate out of the cold. It was delightful to see people again.
As our company walked in the door, I popped in a batch of maple granola. As politely as possible, my female friend tugged on my arm and stated quietly: "You know, honey, they sell that
pre-made in the grocery stores." I giggled as I pulled the pan out of the oven to give the sweet, whole grain mix a good shimmy/shake.
I like granola, but I like it in a pure state. No preservatives, not a bunch of added sodium. So I make my own. This recipe uses a lot of things I have in my house on a regular basis. And when you get to the pure maple syrup- it must be pure. Good quality only, it's a bit pricey, but well worth the price tag. And, a little goes a very long way. No Mrs. Butterworth please. Blech!
If you are in the mood for some mildly amusing entertainment and adventure, try some homemade granola :)
Maple Granola
2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup whole almonds
1/4 cup carob covered raisins
1/4 cup sweetened flaked coconut
1/3 cup pure maple syrup
1/4 cup apple juice concentrate
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dried tropical blend fruit
Preheat oven to 300° F.
In a large bowl, combine all ingredients except the dried fruit and carob raisins, toss well.
Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
Once completely cool, stir in dried fruit and raisins.
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ReplyDeleteThis is what I meant to say: I have some amazingly delicious honey that I imagine would be a good substitute for the maple syrup. I'll have to try that. Sans the tropical fruit, of course. And the coconut. Hmmm. Maybe add some Georgia pecans instead...
ReplyDeleteI am going to try the pecans in my next batch. The honey idea sounds very promising as well! Let me know if you make some and how you like it.
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