From Lisa Barnes
I had a client who had a fruit allergy and couldn’t find a fruit-free granola recipe for herself and toddler, Zuzu. I came up with this recipe, which does not contain any fruit or fruit juice. Of course, fruit lovers can add fresh or dried fruit to create a variety of textures and flavors.
Makes about 8 cups
5 cups organic rolled oats
1 cup organic wheat germ
1 cup organic wheat bran
1/2 cup coarsely chopped raw almonds, walnuts, pecans, or combination
1/2 cup unsalted sunflower seeds
1/2 tablespoon ground cinnamon
1/2 cup maple syrup or pasteurized honey
1/3 cup expeller pressed canola oil
Preheat oven to 300°F. In a large bowl, stir together oats, germ, bran, nuts, seeds, and cinnamon. In a smaller bowl, whisk together syrup and oil. Stir syrup mixture into nut and grain mixture to coat and moisten.
Divide mixture in half and spread evenly onto 2 greased jelly-roll pans. Bake for 30 to 35 minutes, or until lightly brown and crisp. Stir after 20 minutes of baking to be sure all sides are golden. Remove from oven and transfer with a spatula to parchment paper to cool. Break into desired size clusters and enjoy dry as a snack, or with milk, yogurt, or cottage cheese.
Tip: Eat some now, save some for later! Store the granola in an airtight container for up to 2 weeks at room temperature. For longer storage, seal in freezer bags and place in the freezer for up to 2 months.
See also Lisa’s Got (the right) milk?
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Images Credit: © Paul Cowan | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
[Permanent Link] [Top]