Makes: 2 ½ lbs
I worked as a head baker in Portland, Maine while we lived there. This granola is my favorite addition to the menu because it isn’t too sweet like many granolas and is a little healthier because of the reduced sugar. You can substitute any of the mix-ins for flavors of your choice.
1/3 cup vegetable oil
4 tbs water
1 tsp cinnamon
1/3 cup molasses
1/3 cup maple syrup
1/4 cup brown sugar
4 cups oats
1 cup whole wheat flour
½ tsp salt
1/3 cup shredded coconut
1 cup sliced almonds
1/3 cup pumpkin seeds
4 tbs sesame seeds
- Bring vegetable oil, water, cinnamon, molasses, and maple syrup to a simmer in a sauce pot.
- In a separate bowl, combine all remaining ingredients.
- Pour wet ingredients over dry, stirring thoroughly to blend. Once it cools you can even mix together with your hands to coat all of the dry ingredients.
- Pour into a sprayed sheet pan.
- Bake 25 minutes at 325 degrees, flipping after 15 minutes.
- Remove from oven, stir in pan, and press in flat with another half sheet tray.
- Bake another 10 minutes.
- Once it cools completely, break into large chunks. Before it cools completely, sample because it’s delicious warm out of the oven.
- Serve with skim milk and fresh berries.
Seasonal variations: add pumpkin seeds, all spice, and nutmeg around the holidays.
Add dried blueberries, dried cherries, and orange zest in the summer.
Cooking In Red Socks 