by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 1/2 cup rolled oats Ask a question about this ingredient
1/3 cup wheat germ Ask a question about this ingredient
2 tablespoons granulated white sugar or agave nectar Ask a question about this ingredient
2 tablespoons roasted sunflower seeds Ask a question about this ingredient
2 tablespoons salted roasted pumpkin seeds Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon ground cardamom Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
2 tablespoons molasses Ask a question about this ingredient
1 tablespoon vegetable oil (I used safflower oil) Ask a question about this ingredient
1/2 cup dried fruit, minced (I used a combo of dried apricots, currants and tart cherries) Ask a question about this ingredient
Preheat the oven to 250F. In a large mixing bowl, combine all the dry ingredients except the dried fruit and mix well with your hands.
Ask a question about this stepIn a small bowl, mix the honey, molasses and vegetable oil together until well combined. Add to the dry mixture and mix well with your hands until everything is well coated with the honey-molasses-oil mixture.
Ask a question about this stepSpread evenly in a baking sheet and bake for 30-35 minutes. It's important to stir the mixture every 8-10 minutes pulling all the mixture from the edges and corners into the middle of the baking sheet and re-spreading the mixture. You might also want to rotate the cookie sheet after each stirring.
Ask a question about this stepIt's done when the mixture starts to darken a shade or two and you can smell the spices in the mixture. Remove from the oven and immediately fold in the dried fruit. Keep folding for a minute so that the dried fruit is warmed by the mixture.
Ask a question about this stepLet dry until crispy and store in sealed baggies or jars.
Ask a question about this stepI'm a granola freak, I just love the stuff and think it is the perfect way to start the day, as well as a great snack.
I'm picky about my sweeteners so I for sure subbed the agave for the sugar and then I subbed maple syrup and brown rice syrup for the honey and molasses. It came out great! Though I know you can't eat nuts I have an unusual granola in my latest cb - Vegan Family Meals.
Just made a batch and I am very unhappy. . . I totally should have doubled it! It is delicious.
Thanks so much melissav! I'm so glad you like it so much! Really appreciate the feedback!!
I make terrible granola and usually scorch it - maybe your delicious recipe will change my luck!
Soooo easy to scorch! I think the key is low temps and moving the granola away from the edges and especially the corners every 10 minutes. I'd love to hear what you think if you try it!
I lined my cookie sheet with parchment paper when I made this. The granola didn't burn or stick. Try it!
This would be great in these cookies:
http://www.food52.com/recipes/8595_happy_2011_break_your_new_years_resolution_cookies
What's really funny is I printed out this recipe a couple days ago to make with my granola!! We're definitely on the same wavelength!!
Lovely recipe Suzanne. You'll never go back. I make my granola with olive oil and maple syrup, to up the healthiness and reduce the sugar.
You're right-I'm making another batch today. I'm going to use olive oil this time around in place of the safflower oil. I like the idea of maple syrup too!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I've been meaning to post about this forever...wonderful granola, ChezSuzanne!! I made this a number of times during the holidays and gave away jars filled with it as gifts. I made a few changes based on ingredients I had on hand - used olive oil, subbed quinoa for wheat germ (my husband is gf), added cacao nibs and used pomegranate molasses (based on your blog recommendation) . Thank you for a fantastic recipe!