Granola

Here's a really great granola recipe. The only down side, it's so good it will be eaten up too quickly!! We made this over the weekend and it was scruptious as usual. The original recipe was inspired by Emeril Lagasse, but I have changed and added numerous things.

Dry Ingredients:

3c old-fashioned rolled oats (or try Quaker Multi Grain)
1/2c slivered almonds
1/4c coconut flakes (natural is best, unsweetened)
1/4c pumpkin seeds, raw
1/4c raw sunflower seeds
1/2c chopped pecans or walnuts
1 tsp cinnamon
1/8 tsp ginger
1/4 tsp salt




Combine all of these together in a large bowl.



In a small sauce pan over low heat, stirring frequently melt:
1/2c unsalted butter, then add
1/2c real maple syrup
1 tsp vanilla extract
Stir together until combined.


Then pour butter mixture over the dry ingredients and stir until combined.

Preheat oven to 325 degrees.

On a large cookie sheet, spread the granola evenly in a THIN layer. Place cookie sheet(s) in oven, in middle rack. Stir granola every 5 minutes to keep it from sticking. This is very important, to help it dry out and not burn. Cooks for a total of 20 minutes.


When granola is golden or lightly browned, remove from oven. Spread the granola on the counter top and add dried fruit.


1c total dried fruit try raisens, dried cranberries, blueberries, or dried cherries, chopped dates, any combination will do. (see #3)



Once cooled off, place in an airtight container and enjoy as a snack or with milk. Next time you'll have to double the recipe, it's that good.