Hi Readers,
I came across this recipe and wanted to share with my family and friends...tomorrow or Saturday, whichever day gives me the most time...I am going to share another granola recipe...that doesn't take quite so much effort...but this one is great!
As far as the ingredients go...shop amazon.com I find this resource my favorite place to shop most times! Now some of you people live in the city...so go to your health food stores and buy, buy, buy...but hey I live in the country so ground delivery is about as good as I get!
PS: I use the oven method to cook mine too!
Good luck and let me know what you think...if you have allergies to nuts like I do...get creative with pumpkin seeds, sunflower seeds and other yummy treats!
CINNABON GRANOLA
You know, the smell that has tortured people in shopping malls everywhere for years? I sure do. Well, now that smell can be found in your own house! A big, gooey cinnamon bun….in granola form.
GRANOLA
2 cups (215g) rolled oats
1/2 cup (95g) raw buckwheat groats
1/2 cup (65g) raw walnuts, chopped (pumpkin seeds, sunflower seeds...the list can go on)
1/2 cup (50g) unsweetened shredded coconut (chopped dried fruit or oat bran for nut allergies)
1/4 cup (40g) raisins
1 tbsp (15mL) ground cinnamon
1/2 tsp (2.5mL) sea salt
1/4 tsp (1.25mL) fresh ground nutmeg
1/2 cup (120mL) pure maple syrup
1/4 cup (50g) Medjool dates, pitted (if they don't have to be this brand, use what you're used to)
2 tbsp (30mL) melted coconut oil (melted butter if you have nut allergies)
2 tbsp (30mL) water
2 tsp (10mL) pure vanilla extract
INSTRUCTIONS
1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.
DEHYDRATOR METHOD
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.
OVEN METHOD
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.
Makes about 6 cups of granola.
I came across this recipe and wanted to share with my family and friends...tomorrow or Saturday, whichever day gives me the most time...I am going to share another granola recipe...that doesn't take quite so much effort...but this one is great!
As far as the ingredients go...shop amazon.com I find this resource my favorite place to shop most times! Now some of you people live in the city...so go to your health food stores and buy, buy, buy...but hey I live in the country so ground delivery is about as good as I get!
PS: I use the oven method to cook mine too!
Good luck and let me know what you think...if you have allergies to nuts like I do...get creative with pumpkin seeds, sunflower seeds and other yummy treats!
CINNABON GRANOLA
You know, the smell that has tortured people in shopping malls everywhere for years? I sure do. Well, now that smell can be found in your own house! A big, gooey cinnamon bun….in granola form.
GRANOLA
2 cups (215g) rolled oats
1/2 cup (95g) raw buckwheat groats
1/2 cup (65g) raw walnuts, chopped (pumpkin seeds, sunflower seeds...the list can go on)
1/2 cup (50g) unsweetened shredded coconut (chopped dried fruit or oat bran for nut allergies)
1/4 cup (40g) raisins
1 tbsp (15mL) ground cinnamon
1/2 tsp (2.5mL) sea salt
1/4 tsp (1.25mL) fresh ground nutmeg
1/2 cup (120mL) pure maple syrup
1/4 cup (50g) Medjool dates, pitted (if they don't have to be this brand, use what you're used to)
2 tbsp (30mL) melted coconut oil (melted butter if you have nut allergies)
2 tbsp (30mL) water
2 tsp (10mL) pure vanilla extract
INSTRUCTIONS
1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.
DEHYDRATOR METHOD
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.
OVEN METHOD
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.
Makes about 6 cups of granola.
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