Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
Whenever possible, I like to make my own foods rather than rely on store bought. Granola is so easy to make that I almost always take the time to bake up a big batch. The following recipe is one I've developed over the years. Hope you like it as much as we do.
This makes quite a lot of cereal, so you might want to make a half batch if you're not sure you'll like it.
Candace's Maple Granola
- 1 cup wheat germ
- 1 cup shredded unsweetened coconut (sweetened is okay if that's all you can find)
- 5 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1 cup chopped almonds
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- ½ cup sesame seeds
- ¾ cup vegetable oil (unflavored)
- ¾ cup 100% maple syrup (I use grade B)
- ¾ teaspoon vanilla
- 2 cups dried fruit (I use a mix)
In a large bowl mix together the wheat germ, coconut, oats, nuts, and seeds. Add the oil, maple syrup, and vanilla and mix until the grains and seeds are evenly coated.
Spread the granola in the prepared pan in an even layer, about ½ inch thick. Bake about 30 minutes, stirring every 10 minutes, until golden brown. Repeat for the remaining cereal. Place the warm cereal in a large bowl and let cool completely.
When the cereal has cooled, stir in the fruit and store in an air-tight container or plastic bags.