Thursday, November 17, 2005

Toasted Granola

4 cups large-flake oats
1 cup wheat germ
3/4 cup slivered almonds or pecans
3/4 cup unsweetened dessicated coconut
3/4 cup pumpkin seeds
3/4 cup liquid honey
1/2 cup canola oil
3/4 cup dried mango or papaya
3/4 cup raisins
3/4 cup dried cherries or cranberries

In large bowl, combine rolled oats, wheat germ, almonds, coconut and pumpkin seeds. In saucepan, bring honey with oil to boil; pour over oat mixture, tossing to coat. Spread on 2 rimmed baking sheets.

Bake in 325 F oven, stirring every 5 minutes, until toasted, about 25 minutes.

Divide mango, raisins and cherries between pans; stir to combine. Let cool; break up any large clusters. (Make Ahead: Store in airtight container for up to 1 week.) Makes 8 cups or 12 servings.

Source: Canadian Living Magazine, October 2006


The Irish Baker said...

Looks great; will try it with some Natual Yoghurt

Unknown said...

is there any possibility to reduce sugar and oil?

Canadian Baker said...

Hi Elaine - I don't believe there is any sugar used in making the granola. If you would like to reduce the oil, perhaps you could reduce the overall amounts of all the ingredients and make a smaller batch. Unfortunately, I don't have any precise measurements for you as I haven't tried this. If you do try it, I would be interested to find out how it turns out!

Anonymous said...

Here's the personalization of the recipe I made:
I reduced the oil to two tablespoons and used only half a cup of honey. Naturally you end up with a less sweet granola, but each person can add sweetener afterwards.
I also added half a cup of flax seeds, unsalted pistachios and walnuts. I omitted all the fruits in the recipe except raisins and added brown apricots and chopped candied oranges -- which is what I had on hand at home.