 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup! A little history: Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create Granula . Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it Granula , which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts. Ingredients:
1/3 cup butter |
1/3 cup maple syrup |
4 1/2 cups oats |
1 1/2 cups coconut |
3/4 cup walnuts |
3/4 cup almonds or 3/4 cup pecans |
1 1/2 tablespoons cinnamon |
1/2-2/3 cup dried cranberries (optional) or 1/2-2/3 cup dried apricots (optional) or 1/2-2/3 cup any dried fruit (optional) |
1 cup raisins (optional) |
Directions:
1. Melt the butter in a 9 x13 pan. Add the 1/3 cup maple syrup.
2. Now mix together in a bowl the oats, coconut, walnuts, almonds or pecans, and cinnamon, then add to syrup, mixing all together, then pressing into one layer in pan.
3. Bake at 325*F. for 15 to 25 mins.(watch carefully during the last 10 minutes so they don't get too brown), remove from oven, cool, break up into chunks, and then add: 1/2 cup to 2/3 cup dried cranberries, apricots, or any dried fruit and 1 cup raisins. Enjoy!
|
|