I was looking through my drafts, and realized that I had a couple updates that I have forgotten about! I made this back in May for the out-of-town bags for our wedding guests. This was a really great recipe, so I wanted to share!
I had been interested in making granola for a while now, and found a recipe from Cook’s Illustrated that I wanted to try. I thought it would be a good idea to include it in our out-of-town bags for guests at our wedding. I figured granola would make a good snack that they would appreciate while staying at the hotel. This granola was quite tasty. It wasn’t as crunchy as I expected, but it did have a great flavor. I really liked the addition of the coconut and raisins. The maple syrup gave it a great boost. It was slightly sweet, but not overly so. This would be great added to yogurt or fruit, or just eaten alone.
Classic Granola (Source: Cook’s Illustrated July 1994)
1 cup walnuts, broken up into ¼ to ½ inch pieces
3 cups rolled oats
½ cup unsweetened shredded coconut
½ cup blanched almonds, halved
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup maple syrup
¼ cup honey
1/3 cup canola oil
1 cup raisins
Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Yield: 7-8 cups
Filed under: snacks |