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BRUNCH
& BREAKFAST MAIN DISHES:
Granola
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Granola |
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Incredible
homemade breakfast treat...
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1
lb |
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old-fashioned rolled oats |
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1
cup |
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sliced almonds |
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½
cup |
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packed brown sugar |
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1
Tbs |
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grated orange zest |
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1
tsp |
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ground cinnamon |
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½
tsp |
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grated fresh nutmeg |
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½
cup |
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unsalted butter |
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1/3
cup |
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maple syrup |
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1
cup |
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shredded coconut, toasted |
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1
cup |
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coarsely chopped dried fruit (raisins,
dates, figs, blueberries and/or apricots |
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1 |
Preheat oven
to 325°F. Spray two 9x13-inch baking dishes with
nonstick cooking spray. |
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2 |
Combine
oats, almonds, sugar, zest, cinnamon and nutmeg
in a large mixing bowl. Stir together until
mixed well. |
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3 |
Place butter
and syrup in microwave safe bowl. Heat until
butter is melted. Stir, and add syrup mixture to
oat mixture; mix until moistened. Spread oat
mixture into one of the prepared pans- pat down. |
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4 |
Bake for 25
minutes. Remove from oven and invert mixture
into remaining prepared pan and pat down
lightly. Bake 20-25 minutes longer, or until
granola is golden brown. Remove from oven and
let cool. |
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5 |
When cooled,
bread granola into bite-sized pieces and mix
with coconut and dried fruit in a bowl. Store in
an airtight container for up to one week. |
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Yield: Twenty
1/2-cup servings |
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Cooking Tips |
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*If more nuts are
desired, add 3/4 cup whole unsalted cashews. |
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**To toast coconut,
spread shreds on a baking sheet. Toast for 15 minutes
while granola is in oven. |
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Recipe Source |
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Modified from California Sol
Food, Junior League of San Diego Cookbook |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Awesome recipe. Really easy to do,
and well worth it to make homemade. Yummy over yogurt."
-Rancho Santa Fe, CA
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