Granola Recipe: Preheat oven to 325 degrees F (165 degrees C) and place
racks in the upper and lower thirds of the oven. Butter, or spray with a non
stick vegetable spray, two baking sheets.
In a large bowl combine the rolled oats,
nuts, seeds, wheat germ, ground cinnamon, and salt.
In another bowl, stir together
the apple sauce, oil, honey, brown rice syrup (golden syrup), and brown sugar. Pour this mixture over the dry ingredients and
toss together, making sure all the dry ingredients are coated with the liquid. Divide
the granola evenly between the two baking sheets and bake for about
35 - 40
minutes or until golden brown, stirring occasionally so the mixture browns
evenly. (The browner the granola gets (without burning) the crunchier the
granola will be.) Remove from oven and place on a wire rack to cool. You
will notice that the granola may still be sticky when it is removed from the oven
but it will become crisp and dry as it cools. Make sure to break up any
large clumps of granola while the mixture is still warm. Once the
granola has completely cooled, add the dried fruit(s), and store in an airtight container or plastic bag in
the refrigerator. It will keep for several weeks.
Serve plain or with milk and
Makes about 10 cups.
Lawson, Nigella. 'Feast'.
Hyperion. New York: 2004.
4 1/2 cups (450 grams) old-fashioned rolled oats (not instant)
1 cup (150 grams) whole raw almonds
1 cup (90 grams) raw sunflower seeds
1 cup (90 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup (180 ml) apple sauce
2 tablespoons canola, corn, or sunflower oil
1/4 cup (60 ml) honey
1/3 cup (80 ml) brown rice syrup or golden syrup
3/4 cup (160 grams) light brown sugar
1 - 2 cups dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)