Recipe by Sharon123
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.
- 78.07 ml butter
- 78.07 ml maple syrup
- 1064.65 ml oats
- 354.88 ml coconut
- 177.44 ml walnuts
- 177.44 ml almonds or 177.44 ml pecans
- 22.18 ml cinnamon
- 118.29-158.51 ml dried cranberries (optional) or 118.29-158.51 ml dried apricots (optional) or 118.29-158.51 ml any dried fruit (optional)
- 236.59 ml raisins (optional)
Directions See How It's Made
- 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!