Wednesday, February 6, 2013




Rainy Day Granola
Makes enough to just about fill a 1 gallon glass jar

3 cups rolled oats
3 cups quick-cooking oats
1/2 cup raw pepitas (green shelled pumpkin seeds)
1/2 cup raw sunflower seeds
1/2 cup raw wheat germ
1/2 cup flax meal
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

3/4 cup (1 + 1/2 sticks) good butter
2/3 cup good honey (we use orange blossom) or real maple syrup
1 tsp vanilla

Preheat oven to 300 F. Spray two rimmed baking trays with non-stick spray.

In your largest bowl, combine all dry ingredients (oats, seeds, germ, meal, and spices). In a medium-sized sauce pan, melt butter with honey or syrup, then add vanilla. Whisk to incorporate.

Using a large wooden spoon or heat-safe spatula, pour hot syrup mixture over well-combined oat mixture, and stir very carefully (remember, the syrup is hot) until everything is very well coated. Pour half of granola onto each rimmed baking sheet, and using the back of the spoon or spatula, gently but firmly press to flatten. The more you press, the more compact it will be, and the more 'clusters' of granola you'll have.

Put trays into oven and bake for 30 mins, watching edges carefully for signs of over-browning. Remove trays from oven, very gently stir so that the granola on the edges is moved into the middle and the middle to the edges (try not to break up the clumps!). Bake for an additional 15-20 mins, or until edges begin to brown deeply (but not burn- careful!).

Remove from oven and allow to cool for about 15 mins, then gently stir again (this allows steam from granola on the bottom layer to get out without causing sogginess/staleness). Allow to cool completely, then transfer to an airtight jar, container, or bag. Will keep for up to a month if not exposed to humid air too frequently.

Enjoy on a rainy day with fresh fruit, yogurt, on top of a favorite smoothie, ice cream, mixed in to oatmeal for a little extra crunch, or just by itself with a good cup of coffee.

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