Pam Anderson lists a number of variations in her book. The recipe below is my favorite combination but feel free to use any of the variations I have listed, or anything else that sounds good to you. The calorie count for this varies from 110 to 125 calories per 1/4 cup serving depending on the specific nuts and fruits.
I frequently double this recipe to share.
Ingredients:
- 2 cups old-fashioned oats
- 1/2 cup of wheat germ
- 1/2 cup slivered almonds
- 1/2 t. cinnamon
- 1/4 t. salt
- 1/4 cup maple syrup
- 3 T. vegetable or canola oil
- 2 T. water
- 3/4 t. almond extract
- 1/2 cup unsweetened dried banana chips chopped - I prefer the dried unsweetened bananas found in the bulk section at Whole Foods
- 1/2 cup dried currants
1. Heat oven to 275 degrees. Line a 13 X 9 inch pan with heavy duty aluminum foil (to make clean up easy) and spray with vegetable cooking spray.
2. Mix oats, wheat germ, almonds, cinnamon, and salt in a medium bowl.
3. Heat syrup, oil, water, and extract until hot. (I use a Pyrex measuring cup and heat in the microwave)
4. Pour the hot syrup over the oat mixture and stir well.
5. Spread the granola onto the prepared pan, pressing down on the granola to compact it to help make clumps.
6. Bake for 30 minutes, stir the granola carefully so as not to break up the clumps, and bake for another 25-30 minutes.
7. Mix in 1 cup dried fruit and cool completely.
This keeps for about one month, I store it in a 1 quart glass jar.
Variations: 1 cup total
- Nuts - almonds, walnuts, pecans, cashews, peanuts, hazelnuts, coconut
- Seeds - sunflower, sesame
- Dried fruit - raisins, currants, cranberries, blueberries, strawberries, cherries, pears, pineapple
- Mini chocolate chips
Additional variations include using nut oils in place of the vegetable oil, other spices, such as ginger, or vanilla extract in place of almond extract.
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