The key in making perfect granola is to bake it as long as possible without burning. The longer it bakes, the crunchier your granola will be. To achieve a well-browned granola without burning it, be sure to rotate your pan half-way through baking, removing the pan from the oven and running a metal spatula beneath the granola before returning it to the oven. This simple granola also makes a wonderful topping for cobblers and parfaits.
Makes about 4½ cups
Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ½ cups rye flakes
- ½ cup raw hulled millet
- ½ cup raw sunflower seeds
- ½ cup raw slivered almonds
- ¼ cup oat bran
- ¼ cup nut meal, either almond or cashew
- 1 T. ground cinnamon
- ¼ t. ground nutmeg
- ¼ t. salt
- 3 T. canola oil
- ½ cup maple syrup
- 2 T. apple juice
- ¾ cups dried blueberries
- ¼ cup finely chopped dried apples
Preparation:
1. Preheat the oven to 300 F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, rye flakes, millet, seeds, almonds, oat bran, nut meal, spices and salt until well mixed.
3. In a small bowl, whisk together the oil, maple syrup and applet juice until well combined. Add the wet ingredients to the dry in two additions, folding in the mixture with a spatula in quick motions to coat evenly. (The dry ingredients will quickly absorb the wet ingredient mixture, so it is important to work quickly in this step.)
4. Spread granola evenly onto the prepared sheet and bake for 45-55 minutes, removing the pan from the oven half-way through and flipping granola gently with a metal spatula before returning to the oven and rotating.
5. Remove the pan from the oven when the granola is golden brown (but not burned!) and dry. Allow to cool for at least 20 minutes before folding in the dried fruits. Granola will keep for up to two weeks in an airtight container.
