photo by Eden Lang
I hate to brag (okay, may be I actually would like to ... a bit! I am trying to overcome that) but I do make some pretty great granola. Jane calls it "Noga" and I kind of like that so it sticks. After years of trial and error this is my recipe and I like it. It is healthy, slightly chewy (unless you bake it too long), fast and easy, yummy, yummy, yummy, smells amazing, .... I could go on but that's boring!
6 cups old fashioned oats
2 cups sweetened flaked coconut
2/3 cup chopped almonds
2/3 cup green pumpkin seeds (not roasted)
2/3 cup sunflower seeds
1/4 cup shelled hemp seed
1/4 cup flaxseed meal
1 cup roughly chopped pecans
1/3 cup dark brown sugar
2 tbsp cinnamon
Mix above ingredients well.
1/4 cup maple syrup
1/3 cup honey
2/3 cup canola oil
1 tsp vanilla
Mix well and pour over the dry ingredients. Mix VERY WELL!!!! - for several minutes. (This minimizes the chance of burned spots in the granola - I have learned this from sad experience).
Spread mixture evenly over two 17x12 inch cookie sheets lined with greased foil. Bake in 325 F oven for 10 minutes, stir and bake for another 10 minutes. Add dried fruit. (Whatever mixture strikes your fancy but a total of about 2 cups per cookie sheet. I use a raisins, craisins, dried apples, apricots.)
One of my favorite ways to enjoy Noga is with yogurt and berries - fresh or frozen . Tastes like dessert for breakfast - and (sadly) I will take dessert anytime! ha!
Hi Cheri - Thank you for sharing this recipe. It brought back a wealth of memories from days not so long ago that bring a warmth to my heart. My kids (including my daughters-in-law) still come when they hear I have made granola. Those days in McKenzie when your family lived down the street are some of my fondest memories.
Yummm...another one of my faves!
Given that I live in the land where granola is a lifestyle - I think I can say with some authority that this is the BEST granola!
Brag away Cheri, it is absolutely delicious and I've made it 3 times.Lots of rave reviews from family and friends
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