Honey Granola Tested Recipe
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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 adapted 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 this honey 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.
Honey Granola Recipe: 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
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
Makes about 5 cups.
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'.
New York: 1987.
Goodman, Myra. 'Food to Live
By'. Workman Publishing Company, Inc. New York: 2006.
Honey 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)