Homemade granola is the only way to go for those of us who find all the store-bought granola far too sweet. This granola is even-textured, great for parfaits, doesn't make big clusters. Making clusters takes sugar, and quite a lot of it.
For grab-a-quick-bite mornings, a half cup of granola with milk is fine. But for a special occasion breakfast, try parfaits with layers of granola, yogurt and berries or other fruit. If store-bought vanilla yogurt is too sweet for your taste, buy plain nonfat yogurt and lightly sweeten it with 2 teaspoons real maple syrup and 1/2 teaspoon vanilla extract per cup of yogurt.
Makes 5 cups / 10 servings
1/4 cup organic canola oil
1/4 cup real maple syrup
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup chopped walnuts or other nuts and seeds
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup dried currants or other dried fruit
- Preheat oven to 300 degrees. In small saucepan, heat canola oil and maple syrup just to a simmer. Remove from heat; stir in vanilla.
- In large bowl, combine oats, nuts, cinnamon and salt. Stir in heated oil and syrup. Spread out on a large rimmed baking sheet (15x10x1-inch jelly roll pan or 18x13x1-inch half-sheet pan) you've oiled or sprayed with cooking spray.
- Bake at 300 degrees for about 45 minutes, stirring every 15 minutes for even browning. Watch closely during the last 10 minutes if you have any doubts about the accuracy of your oven temperature. Remove from oven. Stir in dried fruit. Cool to room temperature, stirring occasionally. Transfer to sealed container and store in refrigerator.