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Honey Granola Recipe

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Honey Granola

Bright green in color, Rose Carrarini's cookbook 'Breakfast Lunch Tea' stands out on my bookshelf. This book pays a lot of attention to design; from the paper which is thick and ivory colored, to the easy to read black print, to the pictures (and there are lots) that have a lovely old world feel to them. The recipe selection (about 100 in all) will definitely entice you to get into the kitchen. As the title of this book suggests, there are both sweet and savory recipes for breakfast, lunch and tea. In fact, the recipes are all used in Rose Carrarini's bakery (called Rose Bakery) located in Paris France.

 

One recipe that has become my family's favorite is her Honey Granola. It contains a mixture of old fashioned rolled oats, whole almonds, wheat germ, and seeds (pumpkin, sunflower, and sesame) that are all coated in a sweet mixture of honey, brown sugar, oil, ground cinnamon, and vanilla. Once the honey granola is spread on a large baking sheet, it is baked in a moderate oven until golden brown. In her head note, Rose tells us to turn the granola frequently so it browns evenly and to watch it carefully towards the end of baking, as it burns quite easily. It is also important to cool the granola completely before storing in an airtight container as you do not want it to lose its wonderful crispy texture.

You can eat granola as you would any other cereal; with milk. Or you can add some dried fruit and eat it as a healthy snack. I like to make a double batch as it will keep for several months if stored in an airtight container in the refrigerator.
 

Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt. 

In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, brown sugar, and vanilla extract. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 25 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Serve with dried or fresh fruit and milk.

Makes about 5 cups.

Sources: 

Carrarini, Rose. 'Breakfast Lunch Tea'. Phaidon Press Limited. New York: 2006,

Chase, Sarah Leah. 'Open House Cookbook'. Workman Publishing. New York: 1987.

Cunningham, Marion. 'The Breakfast Book'. Wings Books. New York:  1987.

Goodman, Myra. 'Food to Live By'. Workman Publishing Company, Inc. New York: 2006.

Granola Recipe:

3 cups (300 grams) old-fashioned rolled oats (not instant)

1/2 cup (75 grams) whole raw almonds

1/2 cup (45 grams) raw sunflower seeds

1/2 cup (45 grams) raw pumpkin seeds

1/4 cup (30 grams) sesame seeds

1/2 tablespoon (5 grams) wheat germ (optional)

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup (60 ml) water

1/4 cup (60 ml) canola oil

1/2 cup (120 ml) honey

2 tablespoons (25 grams) light brown sugar

1/2 teaspoon pure vanilla extract

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

 

 

 

 
   

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