The Greatest Granola
|Rolled oats||2 Cup (32 tbs), rolled (regular - not quick cooking)|
|Unsweetened shredded desiccated coconut||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs), toasted|
|Wheat bran||1⁄2 Cup (8 tbs) (unprocessed)|
|Whole nuts||1 Cup (16 tbs), chopped (toasted, a combination of unsalted macadamias, blanched toasted almonds, hulled sunflower seeds, pistachios and/or walnuts)|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Honey/Pure maple syrup or unsweetened apple juice||1⁄2 Cup (8 tbs) (mild)|
|Ground cinnamon||1 Teaspoon (scant)|
|Pure vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon (pure)|
|Dry fruits||1 Cup (16 tbs) (assorted, any combination of apricots, pitted prunes, cherries, pitted dates, figs or light and dark raisins)|
1) To set up: Preheat the oven to 350o F. In a medium-sized bowl, mix together rolled oats, coconut, wheat germ, wheat bran and toasted nuts.
2) To prepare the granola: In a small saucepan, heat the oil, over low heat. Add honey, maple syrup or apple juice and stir well to combine. Heat until just hot throughout and then stir in cinnamon. Let heat a few seconds to release the flavor of the spice. Remove from heat and stir in the vanilla and almond extracts. Pour this over the dry mixture and stir well to combine.
3) To bake: Pour the granola onto a large shallow baking sheet and bake stirring every 5 minutes or so, until the mixture is golden throughout. This will take 15 to 20 minutes; if using apple juice, bake for 20 to 25 minutes.
4) To complete and store: Stir dried fruit into hot granola mixture. Let cool thoroughly (once cool, the granola will feel crisp). Scrape the mixture up from the bottom of the baking sheet, allowing it to form small clumps. Put the granola in an airtight container and store at room temperature.