Granola!

Tuesday, July 22, 2008

GRANOLA
Adapted from With A Measure Of Grace (Blake Spalding and Jennifer Castle)

4 CUPS GLUTEN FREE ROLLED OATS
1 CUP OAT BRAN
1/4 CUP SESAME SEEDS
½ CUP COCONUT
1 CUP SLICED ALMONDS
ROASTED PEPITAS (PUMPKIN SEEDS) TO TASTE
1/2 CUP FLAXSEED
2 TEASPOONS CINNAMON (or to taste)
1/4 TEASPOON SALT
1/2 CUP ORGANIC MAPLE SYRUP (or to taste)
1/4 CUP CANOLA OIL
1/4 CUP HONEY
1 ½ TEASPOONS VINILLA EXTRACT

1. Heat oven to 350 degrees. In a large bowl combine oats, bran, sesame seeds, coconut, almonds, flaxseeds, and pumpkin seeds. Sprinkle cinnamon over top of mixture and stir.

2. In a saucepan gently heat salt, maple syrup, oil honey and vanilla extract until thin, about 5 minutes. Pour over oat mixture and stir well to be sure oat mixture is well coated. (Add more or less maple syrup, cinnamon, dried cherries/blueberries or anything you want)

3. Spread mixture onto sprayed or parchment-lined or non-stick or sprayed foil lined baking sheet pans. Bake at 350 degrees for 12 minutes, turning granola with a wide spatula, then baking for another 5-10 minutes or until golden brown and fragrant. Let cool and store in airtight containers.