Loving this granola. Delicious out of hand or with a bit of milk drizzled over the top.
Extreme Granola
Epicurious | July 2008
by Tracey Seaman and Tanya Wenman Steel
Real Food For Healthy Kids
yield: Makes about 7 cups
active time: 10 minutes plus cooling
total time: 50 minutes
The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a... more ›
ingredients
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1/2 cup shredded coconut, sweetened (my addition)
1/4 cup sesame seeds
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
3/4 cup chopped dates (I subbed dried figs, cut up. Threw them in about 1/2 way through baking)
1/2 cup dried blueberries or raisins (I skipped these)
preparation
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
Reduce the oven temperature to 300°F. Pour the oats, sesame seeds, and coconut in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates (figs), blueberries (if using), and reserved nuts and toss.
Cooks' Note:
•Store the granola in covered glass jars at room temperature for up to one month.
•Double the fun! Make two batches of granola by doubling the ingredients and using two baking sheets—one in the upper third and one in the lower third of the oven. Package in cellophane bags tied with ribbon for a tasty gift.
Read More http://www.epicurious.com/recipes/food/views/Extreme-Granola-243134#ixzz1jY9OQUwq
http://www.epicurious.com/recipes/food/views/Extreme-Granola-243134
Extreme Granola
Epicurious | July 2008
by Tracey Seaman and Tanya Wenman Steel
Real Food For Healthy Kids
yield: Makes about 7 cups
active time: 10 minutes plus cooling
total time: 50 minutes
The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a... more ›
ingredients
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1/2 cup shredded coconut, sweetened (my addition)
1/4 cup sesame seeds
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
3/4 cup chopped dates (I subbed dried figs, cut up. Threw them in about 1/2 way through baking)
1/2 cup dried blueberries or raisins (I skipped these)
preparation
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
Reduce the oven temperature to 300°F. Pour the oats, sesame seeds, and coconut in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates (figs), blueberries (if using), and reserved nuts and toss.
Cooks' Note:
•Store the granola in covered glass jars at room temperature for up to one month.
•Double the fun! Make two batches of granola by doubling the ingredients and using two baking sheets—one in the upper third and one in the lower third of the oven. Package in cellophane bags tied with ribbon for a tasty gift.
Read More http://www.epicurious.com/recipes/food/views/Extreme-Granola-243134#ixzz1jY9OQUwq
http://www.epicurious.com/recipes/food/views/Extreme-Granola-243134