July 23, 2012

Spencer's Vermont Granola

I have a foodie friend at work. Rosalie and I could talk for hours about what we cooked at the weekend, the new bread recipe we tried or the cakes we baked. The best is when we bring food to share with each other (usually cakes) – I have to say I love Rosalie’s sponge cake as well as her cinnamon rolls ;-)

As she came back from a trip to the US, Rosalie said she’d made an amazing granola which everybody seems to love. Granola being my favourite breakie, I was curious to know more. Rosalie very kindly offered to share the recipe for it to feature on my blog. Thank you very much Rosalie and here goes the recipe:

Spencer's Vermont Granola

This recipe was given to me by a friend who lives in Vermont. It's hard to imagine so many simple ingredients would make such a wonderful dish, but it's so delicious I like to make it breakfast time many different times of the day!

• 800g rolled oats
• 150g wheatgerm
• 150g linseeds (I use the seeds, but you can use ground flax seed if you want less crunch)
• 125g chopped walnuts
• 100g coconut (flaked or dessicated)

Wet :
• 1 1/2 teaspoons of salt
• 100g brown sugar
• 125ml maple syrup
• 60ml honey
• 250ml vegetable oil
• 1 tbs cinnamon
• 1 tbs vanilla essence

Add once cooked:
• 275g dried cranberries

Preheat oven to 160C, and line two baking sheets with parchment paper.
Combine the dry ingredients at the top in a large bowl.
In a saucepan stir together all the wet ingredients. Bring to the boil then pour over the dry ingredients and mix to coat.
Spread the mixture over the baking sheets (you may need to do it in batches as you don't want the layers too thick)
Bake until crunchy and toasted, around 20-25 minutes; stir halfway through.
Cool, then stir in the cranberries before storing.

1 comment:

Marie said...

Looks yummy! :)

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