My Granola is inspired by some of my favorite cookbook authors, and of course, my best taste tester, The Bowl Man. Here's a simple to make recipe and an easy one to adapt to your own tastes. The inspiration is the Maple-Nut Granola from Claire's Corner Copia Cookbook. If you were walking the streets of New Haven, Connecticut back in the early 80's, you will remember the iconic restaurant of Claire Crisculolo on the corner of the green.
With New Hampshire roots like mine, I love using Maple Syrup as the sweetener in this granola, but honey would be delicious too!
Preheat oven to 250 degrees. In a medium bowl, mix the oats, nuts, cinnamon, and wheat germ, if using. Pour the canola oil into a one- or two-cup measuring cup and add the Maple Syrup (or honey). Mix well. Spread in a 9" x 12" baking pan or cookie sheet with a rim. Bake for about 1-1/2 hours, checking every 20 minutes and stirring well. When light toasted, remove from the oven and add the dried fruit. Let cool. Store in a covered container for 1 week.
Be the first to know about sales, new products and more!
Copyright © 2019 New Hampshire Bowl and Board. All rights reserved.