When we went to see Ande this summer she served granola that she had made. I've made granola for years, but Ande's recipe was far better. I've since made it and it's good with milk or served with fresh raspberries and Greek yogurt.
3 cups rolled oats
1 cup slivered or sliced almonds
1 cup cashews
3/4 cup coconut
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup vegetable oil (substitute peanut oil . . . it makes a good difference)
3/4 tsp salt
Preheat oven to 200 degrees. Combine first 5 ingredients in large bowl and mix well. Combine maple syrup, vegetable oil, and salt in another bowl. Pour liquid mixture over dry mixture and stir evenly to coat. Spread on large baking sheet and bake for 1 hour, stirring every 15 minutes. (Optional: add dried fruit after it has finished baking.)
1 comment:
Don't forget, it's even better with peanut oil!
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