Granola Glory

Maple Granola

3 c. rolled oats

1 c. dried, unsweetened, coconut chips

1 c. pecans or walnuts, quartered

1/2 c. pure maple syrup (grade B is the strongest flavor)

1/2 c. extra-virgin olive oil

1/2 c. packed light-brown sugar

1/4 c. fresh sesame seeds

1 t. coarse salt

3/4 t. fresh grated nutmeg

1/2 c. golden raisins (or dried fruit of choice)

Slow cooker:  Mix in slow-cooker, (Mix well!)  Cook, uncovered, on High for 1 1/2 hours, stirring every 1/2 hour.  Cover and turn to low for an additional 4-6 hours.  Stir every hour or so.

Oven:  preheat to 300*.  Mix well, spread evenly on a rimmed baking sheet.  Bake, stirring every 10 minutes for 40 minutes.  Add raisins and bake 10 minutes more, cool.

Granola Formula (Mark Bittman, How to Cook Everything Vegetarian)

6 c. rolled oats

2 c. mixed nuts and seeds

1 c. shredded or chipped coconut

1/2-1 c. honey or syrup

0-1 c. oil

Dash salt

Spices of choice (cinnamon, nutmeg, ginger....)

Extracts of choice (almond, vanilla--keep it simple)

1 c. raisins or dried fruit of choice

You can substitute nut butter or tahini for 1/2 of the honey and I know you know how to add chocolate chips if you like.

Molasses can be substituted for 1/2 of the sweetener (with chopped fresh ginger, crystallized ginger and crumbled gingersnaps)

Almond-Orange (marzipan (1/4 c. for some of sweetener), almond extract, blanched almonds for the nuts,  omit coconut, add zest of 2 to 3 oranges.  Blend zest and marzipan in to the sweetener, heat to blend well, proceed) Golden raisins, dried apricots, cherries are nice.

Granola Bars:

3/4 c. honey

1/2 c. packed brown sugar

1/4 c. oil

3 c. granola 

Boil honey, oil, brown sugar and  poor over the granola while mixing.  Press into a 8 or 9 inch square pan.  Cool in fridge cut into rectangles.  

(Substitute:  dried fruit for honey/sugar--blend with oil in blender

peanut butter for brown sugar

Drizzle with chocolate or include chocolate chips (ok, or both, if you insist!)