ALMONDS HAVE A VERY distinctive presence in this granola. Mix in dried fruit, if you like; I prefer it with a sliced fresh banana or fresh berries.
MAKES ABOUT 6 CUPS
INGREDIENTS
- 2 cups rolled (old-fashioned) oats
- 1 cup rolled barley or wheat flakes (available in natural food stores)
- 1 cup slivered almonds
- 1 cup hulled sunflower seeds
- 1 cup raw or toasted wheat germ
- ¾ teaspoon salt
- Pinch of nutmeg
- ⅔ cup pure maple syrup
- ⅓ cup canola or grapeseed oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
INSTRUCTIONS
- Preheat the oven to 300°F. Line a large shallow roasting pan with parchment paper.
- In a large bowl, combine the oats, barley, almonds, sunflower seeds, wheat germ, salt, and nutmeg. Mix well.
- In a glass measuring cup, combine the maple syrup and oil. Cover and heat in the microwave for 30 seconds. Or combine in a small saucepan and heat over medium-low heat for a few minutes, until the mixture is quite liquid and warm to the touch. Stir vigorously to combine. Stir in the vanilla and almond extract.
- Stir the maple mixture into the oat mixture and mix well. Spread out in the pan.
- Roast for 30 to 45 minutes, until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark, and stir frequently during the final 15 minutes to prevent scorching the granola at the sides of the pan.
- Transfer to a large bowl to cool completely.
- Store in an airtight container. This will keep for about 1 month at room temperature or for about 6 months in the refrigerator.
