Multi-Grain Granola w/ orange juice, bananas, and frozen solid raspberries
Dry Ingredients:
2 Cups 5 Grain Rolled Whole Grain Cereal 1 Cup Rolled Oats 1 Cup Quinoa Flakes 1 Cup Whole Almonds, raw not roasted 1/2 Cup Shredded Coconut, unsweetened 1/2 Cup Golden Flax Seed 1/2 Cup Natural Sesame Seeds, husk on 1/2 Cup Raw Pumpkin Seeds 1 tsp. Ground Cinnamon 1/4 tsp. Salt
Wet Ingredients: 1/2 Cup Apple Juice 1/2 Cup Agave or Maple Syrup 1/2 Cup Low Fat Plain Yogurt 4 Tbs. Canola Oil 2 tsp. Vanilla Extract
Optional Garnish: A little dried fruit such as raisins, cranberries, apricots, figs.....
Update: I have been eating this granola almost every day for breakfast and decided to revise the recipe by changing a few ingredients (again). This is why I will never write a cookbook as I like to tweak the recipes. You may want to try the granola in this Blueberry Smoothie or on top of this delicious Oatmeal recipe.
Heat Oven To 300°
This is a product that I like to use in my granola. It is a blend of whole grain oat, wheat, rye, barley and flax. You can also find a similar mix in the bulk bins.
Rolled grains are simply grains that have been steamed and rolled thin.
Here we have quinoa flakes, rolled and flattened whole grain quinoa.
Rolled oats, not instant.
Shredded coconut, unsweetened.
Sesame Seed, Pumpkin Seed, Flax Seed.
Place almonds into a large freezer bag.
Seal bag and smash almonds with a cleaver.
Almonds can be any size you like.
Also works in food processor.
Measure and place all dry ingredients into a bowl.
Mix well by hand.
(truth be told...I always make a double batch)
Add all wet ingredients to the bowl.
Mix well with a spoon or your clean hands.
Make sure that all ingredients, especially the ones on the bottom, are mixed together.
Place one teaspoon of oil onto two sheet pans.
Rub a thin coat of oil over the pan.
Spread the wet granola mix over both pans.
Make sure all ingredients are in one equally dispersed even layer covering both pans.
Place both pans onto a middle rack in oven.
Bake for 20 minutes.
Open oven door and remove pans.
Gently mix some of the browned granola outer edges into the center and place pans back into the oven.
Bake for another 20 minutes.
After the first 40 minutes remove the pans again.
Gently move the granola around a little bit to just slightly break it apart.
Mix any of the dark outside pieces into the middle again.
Place granola back into the oven, switching the pans around and from one side to the other.
Cook granola for another 15 minutes.
After granola has cooked for 55 minutes, remove and slightly mix again.
Turn the oven off, place granola back into the oven and let the granola dry out for another 10 to 15 minutes.
Granola should be a toasted color but not dark.
Remove pans from the oven.
Let granola cool on the pans for an hour or so.
You can add the dried fruit garnish at this time or you can just sprinkle it on as you need it.
Keep leftover granola tightly covered in a dry cool cabinet.
New Taste Thinking:
I was in one of those giant warehouse store over the weekend and noticed for the first time that they are selling a homemade granola. Funny thing was that this granola happened to be sitting on the same shelf as their giant package of giant oatmeal cookies. Looking at both items it seemed to me the granola was just broken up oatmeal cookies. After doing some research it became clear that many granola recipes are just about the same as cookie recipes. No wonder they taste so good with milk. Check it out when you have a moment. Here is my best super healthy whole grain granola recipe. It is great for breakfast with some milk, almond milk, soy milk, fruit juice, plain or with low fat plain yogurt!
