For every 2 cups
of large cooking oats (not quick cooking oats);
Mix together:
1-2 Tablespoons brown sugar
1-2 Tablespoons maple syrup
2 Tablespoons canola oil (or an oil that has a very mild
taste)
Then add:
2 Tablespoons coconut (dessicated, unsweetened)
¼ cup nuts or seeds, as you like (eg., pecans,
sunflower seeds)
Preheat oven to 150 degrees Celsius.
Place the mixed ingredients into a shallow baking pan or pyrex
dish and toast for approximately 40 minutes, until golden brown. It is important to stir the mixture every 10-15 minutes during cooking.
Allow the toasted granola to cool completely before
storing. If you store this mixture while slightly warm, then the granola will turn soft.
Add ¼ cup of your favourite dried fruits, eg., dried apricots, raisins,
cranberries etc.
Note:
- I usually double the mixture and use two oblong pyrex dishes to gently toast the granola.
- Reduce the sugar and maple syrup to 1 Tablespoon of each, for every 2 cups of large oats, if you prefer.
Sheryl
