Print
Email
Add a photoServings: 8
Ingredients
- 3 c. oatmeal (rolled oats) not quick-cooking or possibly instant
- 1/2 c. coarsely minced nuts
- 1/4 c. sesame seeds
- 1/2 c. dry shredded coconut preferably unsweetened
- 1/2 tsp cinnamon
- 1/4 c. light oil (sunflower- etc.)
- 1/3 c. maple syrup
- 2 tsp vanilla
- 1/2 c. dry fruit of your choice
Directions
- * (Walnuts, almonds, hazelnuts, pecans, etc.)
- ** (raisins, currants, cranberries, or possibly minced apple, apricot, pear, pineapple, prune, etc., or possibly a combination)
- Use a large, heavy skillet, at least 10 inches round, with high sides. (If you do not have a skillet this big, use a smaller one and prepare the granola in two batches.) Into the cool skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together in a c.. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mix, stirring frequently, till the oats and nuts are crispy and browned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar - but be careful not to let the mix burn! Toasting should take no more than five to seven min.
- Turn off the heat and stir in the dry fruits. Let the granola rest in the skillet to cold, stirring it occasionally to break up any clumps. When it cools to room temperature, transfer the granola to a glass or possibly plastic storage container with a tight-fitting lid. Granola can be refrigerated for about a month, or possibly frzn for about two months. Serve with lowfat milk (soy, rice, or possibly almond) or possibly the juice of your choice.
- NOTES : Although there are many delicious granolas available at natural food stores, nothing tastes as good as homemade. And it's really not very difficult to make. Plus you get to decide exactly what combination of nuts and fruits to use. Most granola recipes I've seen call for baking it in an oven. This is fine in the winter: it warms up the kitchen and imparts a wonderful aroma throughout the house. But I do not like to use the oven too much in the warmer weather. So here is a recipe for granola which is "baked" at stovetop.
- Note: Be sure to use regular old-fashioned rolled oats, not quick-cooking or possibly instant.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 138 | 47% |
| Total Fat 16.12g | 20% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 209mg | 6% |
| Total Carbs 32.76g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.85g | 6% |
| Protein 6.48g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
