Sunday, March 22, 2009

Morning Granola

This is by far the best granola I've ever made. seriously. Your morning breakfasts will be forever better if you drop everything you're doing right now and make this recipe.

Sylvia Main's Fabulous Fairholme breakfasts and brunches, has a recipe for Fairholme Granola, which is delicious with the addition of roasted almonds, apricots, cinnamon and vanilla. Enjoy with yogurt and top with fruit such as sliced apples, strawberries, blackberries or blueberries. Or, pour the granola into a large bowl and just add milk.

The reason I love this recipe so much is the amount of cinnamon that's added to it- two full tablespoons. If you're not such a big fan, reduce the amount to suit you.

Fairholme Granola

3 cups large rolled oats
1 cup wheat bran
1/2 cup wheat germ
1/2 cup oat bran
1 cup unsweetened coconut
1/4 teaspoon salt
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup almonds, sliced
2 tablespoons cinnamon
1/2 cup sunflower oil
1/4 cup water
1 cup maple syrup
2 tsp vanilla
1 cup dried cranberries
1/2 cup dried apricots, diced
1/2 cup dried blueberries or diced dates (optional)

Preheat oven to 250 F and line two large baking sheets with parchment paper.

In a large bowl, mix the first 11 ingredients. Mix well. In a separate bowl, mix together the oil, water, maple syrup and vanilla. Add to the dry ingredients and mix well.

Divide the granola between the two baking sheets and pack down over the entire sheet. Bake for about one and a half hours, stirring every 15 minutes. The granola should be golden brown and crunchy when done. Allow to cool and then add the dried fruit. Store in an airtight container. Lasts for about three weeks or until gone.

1 comment:

Bridget said...

Hey Mel,
The granola is fantastic! Thanks a bunch!