This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup! A little history: Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create "Granula". Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it "Granula", which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts.
- 1⁄3 cup butter
- 1⁄3 cup maple syrup
- 4 1⁄2 cups oats
- 1 1⁄2 cups coconut
- 3⁄4 cup walnuts
- 3⁄4 cup almonds or 3⁄4 cup pecans
- 1 1⁄2 tablespoons cinnamon
- 1⁄2-2⁄3 cup dried cranberries (optional) or 1⁄2-2⁄3 cup dried apricots (optional) or 1⁄2-2⁄3 cup any dried fruit (optional)
- 1 cup raisins (optional)
- Melt the butter in a 9"x13" pan. Add the 1/3 cup maple syrup.
- Now mix together in a bowl the oats, coconut, walnuts, almonds or pecans, and cinnamon, then add to syrup, mixing all together, then pressing into one layer in pan.
- Bake at 325*F. for 15 to 25 mins.(watch carefully during the last 10 minutes so they don't get too brown), remove from oven, cool, break up into chunks, and then add: ½ cup to 2/3 cup dried cranberries, apricots, or any dried fruit and 1 cup raisins. Enjoy!