Rootdown Yoga

Give the gift of granola

December 14, 2009 at 12:35 am 1 comment

Here’s a great granola recipe that’s easy to put together and would make a great, heart warming gift for someone on your list. I’ve been meaning to bake up a batch and package them with the recipe for two Christmases now. It looks like it’s going to be three.

I like the idea of making my own granola because I can control what goes into it. Most store bought granola’s are loaded with refined sugar and fat. I first come across Katie Lee Joel’s recipe on Domino Magazine’s website (a really great magazine that is no longer in production) it is also available in her cookbook (click HERE to get her cookbook).  We have a really great bulk section in our Save-On-Foods, here in Powell River, where I get all the dry ingredients, in organic too. This granola has become my before yoga snack (enjoyed at least two hours before class), served on top of mixed fruit and vanilla yogurt with an extra dash of cinnamon.

Granola

Yields 8 cups (10-12 servings) The Ingredients

3 cups rolled oats
½ cup unsalted hulled sunflower seeds
½ cup unsalted hulled pumpkin seeds
½ cup flaked coconut
¼ cup wheat germ
1-½ cups chopped unsalted mixed nuts (almonds, pecans, walnuts, Brazil nuts, cashews, etc.)
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter or canola oil
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup chopped mixed dried fruit (raisins, cranberries, dates, apricots, figs, prunes, etc.)
Preheat over to 350º. In a large bowl, mix together the oats, sunflower and pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt. In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 tablespoons water and stir until well combined. Spread the granola evenly on a large baking sheet. Bake for 30 minutes, stirring at 10-minute intervals to ensure uniform baking, until golden brown. Remove from oven and cool in the pan. Stir in the dried fruits.

Recipe courtesy of Katie Lee Joel

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