Chris and I were walking the dogs the other day at Hudson Mills Metro Park in Dexter when we noticed that the maple trees were all set up to collect maple sugar. I did a story about this and think making my own maple syrup would be the coolest thing. However, not this year. You can tell by the infrequence of posts lately that I have become very busy. Maybe next year.
Anyway, seeing the maple syrup bags on the trees reminded me that I am due for another batch of granola. This recipe is my sister Kathy’s recipe with is an adaptation of a few other recipes. A majority of my recipe is adapted from the blog katie did with some additions from Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair.
I know my sister is very busy with her work and two young girls so I’m very impressed that she started doing this. When I asked her what inspired her to make her own granola and she said:
I was inspired by two things: wanting to eat healthier and wanting to make more homemade food. It’s such an easy recipe and can be doubled, which would make it last even longer. Plus it’s versatile and can be eaten for breakfast, a snack or for dessert.
The 60’s hippy food eventually gained a bad reputation once the mainstream cereal companies got a hold of it and removed much of the health fiber and added artificial sweeteners and extra fats and basically turned the artisan-made, preservative-free granola into candy. Lately granola has been building back its reputation of a whole and healthy food. I’m glad my sister reintroduced me. It has quickly become a staple in my diet.
I HIGHLY recommend this recipe!
Add fresh, frozen or dried fruit and and milk or yogurt. For a yummy dessert add a few chocolate chips and serve it over ice cream or frozen yogurt.
Granola
Ingredients
- 5 cups old fashioned rolled oats
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 1/2 cup ground flax seed
- 1 cup unsweetened coconut flakes
- 1.5- 2 cups sliced almonds chopped walnuts sunflower seeds and sesame seeds
- 1-2 teaspoons cinnamon
- pinch sea salt
- 2 Tablespoons vanilla
- 1 cup agave nectar
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup water I use warm water to help break down the honey, syrup and coconut oil
- Mix wet ingredients in separate bowl. Add to try ingredients and combine well. Spread in shallow pans lined with parchment paper.
Instructions
- Mix the first seven dry ingredients in large bowl.
- Mix wet ingredients in separate bowl.
- Add to the dry ingredients and combine well.
- Spread in shallow pans lined with parchment paper.
- Bake at 250°F until deep golden and almost dry, approximately 1 hour. Stir gently every 15 minutes or so while baking.
- Let cool and store in a tightly covered container in the refrigerator, if you have room.
yahoo!!! haven’t made it in a month or so but i think i will make a batch tonight! thanks for making me famous =)
oh, and the photos? FAB!
Not tonight babe….it’s me, you, American Idol, and the couch.
Glad to see the Savage Feast back in action!
Hi! My name is Cami and I am the owner of a new caramel company called Bad Habit Caramels in Ypsilanti, MI. (Not spam, I promise I’m a real human!) I’d like to include you on the list for the press release about our upcoming Launch event and I can’t seem to find a contact page or any info, so I landed here.- is there an e-mail I can send it to?
Thanks,
Cami