Nutty Maple and Vanilla Granola

23 Jul

The second recipe I tried from La Tartine Gourmande: Recipes for an Inspired Life was Nutty Maple and Vanilla Granola. I can see myself making big batches of Beatrice Peltre‘s rich and crunchy cereal on a regular basis.

I took my dehydrator out of its dusty box for the first time to make my own dried cherries, bananas and raspberries (the former I’d do again in a heartbeat–their sweetness intensified through the process–but I realized I actually prefer bananas and raspberries fresh).

Peltre suggests drying fruits such as strawberries and apples in a 220 F (100 C) oven, on a parchment-paper lined baking sheet and dusted with sugar, for around 1 & 1/2 hours.

You can play around with the quantities and types of nuts and seeds in this granola. I tossed in some chia seeds; hazelnuts would have been delicious too. No law against introducing dark chocolate chunks either.

Here’s the recipe:

3 cups (3006; 10& 1/2 oz) rolled oats
1/3 cup (50 g; 1 3/4 oz) pumpkin seeds
1/2 cup (50 g; 1 & 3/4 oz) pecans
1/3 cup (50 g; 1 & 3/4 oz) sunflower seeds
1/3 cup (50 g; 1 & 3/4 oz) slivered almonds
1/3 cup (50 g; 1 & 3/4 oz) sesame seeds
1 cup (100 g; 3 & 1/2 oz) walnuts
1/2 cup (120 mL) water
1/2 cup (120 mL) maple syrup or honey
1/3 packed cup (55 g; 2 oz) light Muscovado sugar
1 tbsp (15 mL) pure vanilla extract
1/2 tsp (2 mL) sea salt
1/4 cup (60 mL) safflower or canola oil
Dried fruit such as apples, cranberries and cherries to taste (about 1 cup/ 250 mL)

1. Preheat the oven to 320 F (160 C). Cover a baking sheet with parchment paper, set aside.

2. In a large bowl, mix the rolled oats with the nuts and seeds; set aside. In a pot, heat the water, maple syrup, sugar, vanilla, sea salt, and oil over a medium heat. Bring barely to a boil, then reduce the heat and simmer until the sugar is dissolved.

3. Add the wet ingredients to the dry ones and mix. Spread the mixture evenly on the baking sheet and bake for 50 minutes to 1 hour, until the granola is golden brown in colour, stirring occasionally to make sure it bakes evenly. Remove from the oven and let cool to room temperature. Add the dried fruit. Serve with fresh fruit, yoghurt, or milk and honey or maple syrup if you like.

This granola keeps well for 4 weeks stored in an airtight container.

From La Tartine Gourmande: Recipes for an Inspired Life, by Beatrice Peltre, Roost Books, 2012

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