Granola with Almonds and Dried Fruit
Adapted from Mark Bittman and Nigella Lawson.
5 cups rolled oats
1/2 cup millet (uncooked)
1/2 cup wheat germ
1 cup slivered almonds
1 Tbs cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
dash salt
1/2 cup maple syrup (I used grade A--it's the only kind I have)
1/2 cup unsweetened applesauce
1 tbs canola oil
1/2 cup raisins
1/2 cup dried currants
Preheat oven to 310 degrees. Spray a large rimmed baking sheet (or 2, I probably should have used 2) with cooking spray and set aside. In a large bowl, combine all ingredients down to the salt and mix well. In a small bowl or measuring cup, mix together oil, syrup and applesauce. Pour over oat mixture and stir well to coat. Pour granola onto baking sheet(s) and spread out into an even layer. Bake for 20-30 minutes, stirring about every 10 minutes to promote even browning. If you use only one baking sheet, it will take about 30 minutes. Pour in dried fruits and stir. Return baking sheet to oven for another 10 minutes and check for doneness. You want it toasty and brown but not burnt. Return to oven for additional 10 minutes if need be. Allow to cool and store in an airtight container in the fridge for up to one month. 16 half-cup servings: 220 kcals and 4.8 grams of fiber.
5 cups rolled oats
1/2 cup millet (uncooked)
1/2 cup wheat germ
1 cup slivered almonds
1 Tbs cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
dash salt
1/2 cup maple syrup (I used grade A--it's the only kind I have)
1/2 cup unsweetened applesauce
1 tbs canola oil
1/2 cup raisins
1/2 cup dried currants
Preheat oven to 310 degrees. Spray a large rimmed baking sheet (or 2, I probably should have used 2) with cooking spray and set aside. In a large bowl, combine all ingredients down to the salt and mix well. In a small bowl or measuring cup, mix together oil, syrup and applesauce. Pour over oat mixture and stir well to coat. Pour granola onto baking sheet(s) and spread out into an even layer. Bake for 20-30 minutes, stirring about every 10 minutes to promote even browning. If you use only one baking sheet, it will take about 30 minutes. Pour in dried fruits and stir. Return baking sheet to oven for another 10 minutes and check for doneness. You want it toasty and brown but not burnt. Return to oven for additional 10 minutes if need be. Allow to cool and store in an airtight container in the fridge for up to one month. 16 half-cup servings: 220 kcals and 4.8 grams of fiber.
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