Fall Granola Recipe

Like I mentioned yesterday, I made granola on Monday for my nephew. I kind of followed a Wolfgang Puck recipe that I found in the food section of the Chicago Tribune from a few weeks ago. I have posted the recipe as it appeared in the paper and my version of the recipe.

Adapted Postrio Granola

Check you food co-op for dried fruits and the grains. There are two kinds of coconut in this recipe. The unsweetened is baked and the sweeetened is not baked. I used maple cinnamon walnuts that I found at my local co-op so I did not bake them. f you are using regular walnuts, divide them in half.

1 cup shredded unsweetened coconut
4 cups old-fashioned uncooked oats
1 cup steel cut oats (Irish oatmeal)
1 cup barley flakes
1 cup kamut flakes
1 cup oat bran
1/2 to 3/4 cup toasted wheat germ
1 cup or more almonds, cut in half and divided
1 cup or more walnuts, broken into pieces, divided (I used maple cinnamon walnuts found in the bulk section of my local co-op)
1 cup or more raw pumpkin seeds, divided
1/2 cup packed brown sugar
2 tablespoon pumpkin pie spice
1-1/2 teaspoons coarse salt
3 sticks (1-1/2 cups) unsalted butter
1/2 cup maple syrup
1-1/2 teaspoons vanilla extract
1/2 cup golden raisins
1 cup dried blueberries
1 to 1/2 cups dried apples, cut into small bite sized pieces
1 cup sweetened coconut flakes (Baker’s brand is what I use)

Heat the oven to 325 degrees.

Combine the grains, half of the almonds, the unsweetened coconut, and half of the walnut if using regular walnuts in a large bowl; stir in the brown sugar, pumpkin pie spice, and salt, stirring until combined. Set aside.

Combine the butter and syrup in a small saucepan; cook, stirring occasionally, just until the butter has melted and the mixture is hot but not yet boiling, about 8 minutes. Add the vanilla, Pour this mixture evenly over the dry ingredients; stir to coat evenly.

Transfer the mixture to large greased baking sheets with a spoon or spatula; spread and press down to an even thickness of 1/2 inch. Bake until mixture is fragrant and a deeper golden color, about 30 minutes. Carefully invert the mixture onto a second greased sheet. (Or break it up and stir it around on the baking sheet as I did.) Bake until deep golden brown, about 20 minutes.

Remove from the oven; transfer to a wire rack. Set aside to cool. After the mixture has cooled for about 10 minutes, place about 1/4 of it into a large bowl and mix with the remaining ingredients. Slowly add about another 1/4 of the mixture to the fruit mixture. As the mixtures cool, blend everything together. You will need the largest bowl you have. Once everything is blended and cooled, transfer to airtight containers. Store at room temperature. Yield: a lot so share it.

p9030010.jpg

Postrio Granola

Unsweetened coconut is available at some supermarkets and specialty food markets, health food stores and online at kingarthurflour.com.

1 cup shredded unsweetened coconut, see note
5 cups old-fashioned uncooked oats
1-1/3 cups each: sliced blanched almonds, raw cashews
1/2 cup packed brown sugar
1 tablespoon grated orange zest
1-1/2 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2-1/2 sticks (1-1/4 cups) unsalted butter
1/4 cup maple syrup
1 cup raisins or assorted chopped dried fruit

Heat the oven to 325 degrees. Spread the coconut evenly in a thin layer on a baking sheet. Bake until golden, but not dark, brown, 5-7 minutes. Remove from the oven; transfer to a bowl immediately. Set aside.
Combine the oats, almonds and cashews in a large bowl; stir in the brown sugar, orange zest, salt, cinnamon and nutmeg, stirring until combined. Set aside.
Combine the butter and syrup in a small saucepan; cook, stirring occasionally, just until the butter has melted and the mixture is hot but not yet boiling, about 8 minutes. Pour this mixture evenly over the dry ingredients; stir to coat evenly.
Transfer the mixture to large greased baking sheets with a spoon or spatula; spread and press down to an even thickness of ½ inch. Bake until mixture is fragrant and a deeper golden color, about 30 minutes. Carefully invert the mixture onto a second greased sheet. Bake until deep golden brown, about 20 minutes.
Remove from the oven; transfer to a wire rack. Set aside to cool completely, about 20 minutes. Break the granola into bite-sized chunks into a bowl. Add the raisins and the reserved toasted coconut; toss well to combine. Transfer to airtight containers. Store at room temperature. Yield: 16 servings.

Copyright © 2007, Chicago Tribune

—————-
Now playing: Daddy a Go Go – Snoopy Vs. the Red Baron (60’s Mojo Mix)
via FoxyTunes

Advertisements

2 Comments

Filed under Recipes

2 responses to “Fall Granola Recipe

  1. Someone

    I am now home and slowing down getting ready to go back out of town tomorrow, I will have your box in the mail either tonight or tomorrow before I leave town. I promise you will enjoy every bit of it.

  2. globetrotteri

    YUM. Mia, you need to rename your blog. I think something like Knit, Play with Fire and Good Ole Homecooking is in order! Lol.