Friday, August 29, 2008

Basic Granola was the source of this recipe.

It is listed as "Master Granola Recipe" and has suggestions for alterations in flavoring and added elements.

This is what I did for my first Granola:

2 cups Old-fashioned Oats (NOT QUICK!)
½ cup Wheat Germ
2 Tbsp Dark Brown Sugar
¼ tsp Salt
¼ cup Maple Syrup
3 Tbsp flavorless cooking oil, such as Vegetable or Canola (I used Canola)
1 Tbsp Water
1 cup Extra Ingredients (see "Variations" at the bottom of the AllRecipes list)
My Extra Ingredients:
2/3 cup Almond Slivers (hubby LOVES anything almond!)
1/3 cup dried cranberries
Flavoring (see "Variations" at the bottom of the AllRecipes list)
My Flavoring:
¾ tsp almond extract
1. Adjust oven rack to middle position, and heat oven to 275 degrees F (135 degrees C). Coat a 9-by-13-inch metal pan with cooking spray, then set aside. (I lined my pan with foil but forgot the spray. It stuck in some areas, but didn't burn and it came off easily once cooled.)

{Just the oats}

2. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients--except dried fruit--in a bowl. Bring syrup, oil, water and any Flavoring to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine.

{yummy, slightly gooey goodness}

{I took this about a minute after putting it in the oven because I forgot that I'd already taken a "before" picture!}

3. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit and continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) Makes one quart.

{After the first 1/2 hour of baking, just added the cranberries. Already starting to "tan up."}

You can double the recipe, but bake the granola in two pans. You also may need to increase cooking time. The key is to bake the granola until it is an impressive golden brown.

The Verdict: (In this case, did it pass the hubby test?)

1000% yes!

We're ready to make granola bars now (if this batch lasts long enough to make bars out of it!!)

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