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Granola Season
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June 18, 2010
- Posted by: margaret
2 Comments
At our house, summer is granola season. In cooler months, we like our cereal hot, but when the weather turns warm, there’s nothing like a bowl of homemade granola with goat’s milk or yogurt and a little fresh fruit. Each year we fiddle around with the recipe, but this is our recent favorite (though Charlotte takes out the raisins).
Summertime Granola
6 cups rolled oats 1 cup sweetened shredded coconut 1 cup wheat germ 1/2 cup flax seeds 1 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 1/2 cup canola oil 3/4 cup maple syrup 1 cup raisins 1/2 cup chopped dates (deglets are best because of their firm texture) * Preheat oven to 300 degrees. In a large bowl, mix together oats, coconut, wheat germ, flax seeds, cinnamon, nutmeg and kosher salt. Drizzle with oil and syrup and mix with a rubber spatula until thoroughly combined. Place mixture on a jelly roll pan (or a large baking sheet with a lip), and bake, shaking every 10 minutes, until granola is crisp and fragrant, about 45 minutes. Remove from oven and let cool for 15 minutes before adding raisins and dates. When completely cooled, granola can be stored for several weeks in an airtight container.