Mary’s Take on Fine Cooking Granola

Simply said, I do the following— put in large mixing bowl, 1/3 c is sliced raw almonds, pumpkin seeds and sunflower seeds (and if you wish, 1/3 c unsweetened coconut flakes) 1 tsp kosher salt and 2 tsp cinnamon.  

On 2 baking sheets, 3 C each of rolled oats. Cook at 350 for 10 mins.  

While cooking, mix 2/3C oil ( coconut or grape seed or if being extravagant, roasted nut oil) and  2/3 C maple syrup - 1 TB vanilla and bring to simmer.  

Mix well toasted oats with nuts , then pour warm syrup combo in and mix well. Divide mixture between the 2 baking sheets, spread and cook for 7 minutes at 350, then rotate pans front to back and switch racks, cook for 7 more minutes and done.  NOW read this recipe and see variations which can be made.   With love 

Step 1: Toast the grains 

3 C rolled oats (not steel cut or quick) 

3 C rolled grain flakes (or if I don't have I use all oats)

Position racks in top and bottom thirds of the oven and heat to 350. Evenly spread on two large rimmed baking sheets and bake, stirring once for 5-10 minutes (I do 10). Transfer to large bowl. 

Step 2:  Add dry ingredients 

1 C add ins(choose 1-3) 

Any chopped nuts--walnuts, pecans, skinned hazelnuts,  cashews, unsalted peanut, shelled unsalted pistachios, sunflower or pumpkin seeds, Sesame seeds (no more than 2 TB), shredded or flaked unsweetened coconut (I add sliced raw almonds, sunflower and pumpkin seeds and the coconut (easiest to find) And I usually end up with more than 1 C of nuts/seeds/coconut 

1/4 toasted wheat germ (I leave out as some friends can't have the wheat) 

1/2 C nonfat dry milk (I usually leave out for those with lactose intolerance--but it is good) 

2 tsp ground cinnamon 

1 tsp. Kosher salt 

Mix choices with the toasted grains. 

Step 3:  Wet ingredients 

2/3 C oil--I use grapeseed, but they recommend a roasted nut oil--for me too expensive and requires a trip to Whole Foods. 

2/3 C maple syrup, or agave nectar, or thawed frozen unsweetened Apple, white grape or cranberry juice concentrate (I haven't tried these--I use the maple syrup). 

1 TB vanilla extract. 

Heat the oil, sweetener and vanilla until bubbles begin to appear on edge of pan. 

Pour liquid into all of the dry ingredients, stir well and then spread the mixture onto the two baking sheets and bake, tossing and swapping and rotating the sheets halfway through until golden brown. 10-14 minutes.  I bake 7 minutes and then rotate for another 7 minutes. 

You can add dried fruit when comes out of the oven and while hot..  I bypass this step. 

Store in airtight containers at room temperature for up to 3 months.