recipes from the escobosa kitchens
Ingredients for about 12 people
- 6 cups rolled oats
- 2 cups almonds, slivered
- 1 cup hazelnuts, halved
- ⅛ cup honey
- ¼ cup dark brown sugar
- 1 teaspoon vanilla
- 2 tablespoons cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup maple syrup
- 1 cup blueberries, dried
- 1 cup currants, dried
- ¼ cup vegetable oil
- ¼ cup walnut oil
- Optional Additions or Alternatives
- cranberries, dried
- coconut, shredded
- flax seeds
- wheat germ
- walnuts, chopped
- crystallized ginger
- cherries, dried
- figs, dried
- apricots, dried
- orange zest
Preparation
- Preheat oven to 275 degrees F. Line 2 baking sheets with Silpat or spray with cooking spray.
- In a large bowl, combine the oats, nuts, and brown sugar, spices.
- In a separate bowl, combine maple syrup, oil, vanilla and salt.
- Combine both mixtures and pour onto 2 sheet pans. Sprinkle the water over the oats and with your fingers squeeze the mixture to form clumps.
- Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Don’t remove from oven until the granola has achieved the desired level of browning.
- Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed while granola is still warm.
- Granola will crisp up after 10 minutes.