We don’t serve breakfast here, but maybe I should start stocking the cottages with this granola. It’s so good!
Inspired by The Big Fat Surprise, by Nina Teicholz and Good Calories, Bad Calories, by Gary Taube, by Buzz and I started a low carb eating plan in mid-December – yes, just before the holidays! A friend has had wonderful results with low carb eating, and we’d like to see if mild inflammatory symptoms change (a a few pounds drop off) by avoiding grains and sweeteners, which seems like it won’t do us any harm.
So this granola is off-limits for us right now. But we were assigned to provide breakfast for an out-of-town extended-family gathering. I remembered how much we’ve enjoyed this granola in the past and I decided it would be an easy food to transport. My granddaughter and I made a couple of batches, leaving us with plenty to give as gifts. It does have many ingredients, but its the best granola I’ve ever had, and there is plenty of flexibility in the recipe. I thought you might want to try it too . . .
6 cups Rolled Oats
5 cups Grain flakes (anything that can be flaked; I made it with more rolled oats so it would be gluten free)
5 cups Nuts (I used 2 cups pecans, 1 cup cashews, 2 cups walnuts and 1 cup hazelnuts – all roughly chopped)
1 cup Sesame seeds
1 cup Flax seeds
1 cup Sunflower seeds, raw
1 cup Pumpkin seeds
1 cup Coconut shreds or flakes
3 and 1/2 cups Maple syrup or honey (I used equal amounts of both)
2 cups Oil (I used Green Pastures Blue Breeze coconut oil/ghee, but I’ve also used local squash seed oil and grape seed oil and walnut oil)
6 cups Dried fruits (suggested are raisins, apple, cranberries, apricots or currants – but I’ve used dates, dried black currants, freeze dried strawberries and sour cherries)
1 cup Roasted soy nuts (optional – I don’t use them now out of concern for their reputed estrogen mimicking properties, but they are tasty)
Preheat oven to 300 degrees F.
Mix all grains, nuts, seeds in an extra large bowl (NOT the fruits – I’ve made that mistake – the fruits don’t need to be toasted!)
Gently heat sweeteners and oils together over low heat.
Pour liquids over grains, nuts and seeds in large bowl and mix well..
Pour mixture out into three 11’x13′ glass dishes in a one inch layer. Metal trays tend to stick
Toast the granola. Bake for 20 minutes then stir. Bake for 10 minutes and stir again. Bake for another 10 minutes and check to see if the granola is toasted to your desired level. If so, it’s done. If you’d like it a little darker, continue toasting it in the oven until you reach your ideal – but keep watch – burned granola is nasty!
Cool the granola. When it is just a tad warm, mix in the dried fruits
Yield: 6 quarts which disappear fast.
As mentioned above, this recipe is quite flexible – any grain you can flake (or find flaked) is fine, any fruit you like can work, maybe you’d like to try adding chocolate after the granola has cooled, trying cutting the sweeteners with erythritol and stevia to reduce the absorbed carbohydrates, skip the seeds if you don’t want the reputed extra Omega 6’s but instead increase the nuts, etc.
If any of your ingredients are pre-toasted (sunflower or pumpkin seeds for example), add them with the dried fruits at the end.
This recipe can be increased by 1/2, but doubling it will become completely unwieldy.
This recipe comes from Peasant Dreams Farms owner, Katie Quinn-Jacobs, who lives nearby.
My web designer tells me I must add the keywords best luxury rental B&B lodging cottage in Ithaca! I’m not sure how to do that, but I imagine eating this granola while looking out at the snow falling (as it is today) or sitting at the stone table outside in warmer weather, might bring all of those keywords to mind! ; )