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Easy to Make Granola
2014-08-04
https://www.metro.ca/userfiles/image/recipes/granola-rapide-10155.jpg
PT15M
PT30M
PT45M
Preheat the oven at 300° F (150°C).In a large bowl, combine the rolled oats, the wheat germ, the sesame seeds, the soya nuts, the coconut, the pumpkinseeds, the almonds and the spices. Reserve.In another bowl, combine the hot water, canola oil, vanilla extract and the brown sugar.Combine the liquid ingredients with the dry ones and stir with a wooden spoon.Spread on a baking sheet, making sure to layer evenly, and cook for 30 minutes, stirring occasionnally.Remove from the oven and incorporate the cranberries, raisins and the maple flakes.Keep in a dry place in a sealed container for up to 3 weeks.
5
Chef Caroline McCann
4
2
5
4
1 1/2 cup (375 mL) quick cooking rolled oats
1/4 cup (65 mL) wheat germ
2 Tbsp. (30 mL) sesame seeds
1/4 cup (65 mL) unsalted soya nuts
1/3 cup (85 mL) unsweetened coconut flakes
1/4 cup (65 mL) pumpkin seeds
1/4 cup (65 mL) slivered almonds
1/2 tsp. (2 1/2 mL) ground cinnamon
1/4 tsp. (1 mL) ground nutmeg
2 Tbsp. (30 mL) hot water
2 Tbsp. (30 mL) canola oil
1/2 tsp. (2 1/2 ml) vanilla extract
1 Tbsp. (15 mL) brown sugar
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) raisins
1/4 cup (65 mL) maple flakes
Easy to Make Granola
5
cups
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 mL)quick cooking rolled oats
-
1/4 cup
(65 mL)wheat germ
-
2 Tbsp.
(30 mL)sesame seeds
-
1/4 cup
(65 mL)unsalted soya nuts
-
1/3 cup
(85 mL)unsweetened coconut flakes
-
1/4 cup
(65 mL)pumpkin seeds
-
1/4 cup
(65 mL)slivered almonds
-
1/2 tsp.
(2 1/2 mL)ground cinnamon
-
1/4 tsp.
(1 mL)ground nutmeg
-
2 Tbsp.
(30 mL)hot water
-
2 Tbsp.
(30 mL)canola oil
-
1/2 tsp.
(2 1/2 ml)vanilla extract
-
1 Tbsp.
(15 mL)brown sugar
-
1/2 cup
(125 mL)dried cranberries
-
1/2 cup
(125 mL)raisins
-
1/4 cup
(65 mL)maple flakes
Preparation
Preheat the oven at 300° F (150°C).
In a large bowl, combine the rolled oats, the wheat germ, the sesame seeds, the soya nuts, the coconut, the pumpkinseeds, the almonds and the spices. Reserve.
In another bowl, combine the hot water, canola oil, vanilla extract and the brown sugar.
Combine the liquid ingredients with the dry ones and stir with a wooden spoon.
Spread on a baking sheet, making sure to layer evenly, and cook for 30 minutes, stirring occasionnally.
Remove from the oven and incorporate the cranberries, raisins and the maple flakes.
Keep in a dry place in a sealed container for up to 3 weeks.
Source :
Chef Caroline McCann
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