Rose Bakery Granola
We’re kind of a crazy granola-eating family over here. In milk, as a snack, on top of yogurt or oatmeal…the list goes on and on. Since we’ve become granola aficionados, we are pretty particular when it comes to flavor. Not too sweet, not too salty, just that perfectly delicious nutty flavor that you never tire of eating.
In my humble opinion, this granola can’t be beat. It is the granola that is made and served at the Rose Bakery in Paris, and is included in this cookbook. Enjoy!
Rose Bakery Honey Granola
5 1/3 cups old-fashioned rolled oats (not instant, I use the Gluten-Free Oats by Bob’s Red Mill.)
1 cup whole raw almonds
2/3 cup raw sunflower seeds
3/4 cup raw pumpkin seeds
1/3 cup sesame seeds
1 tablespoon wheat germ (omit this for my fellow GFers)
1/2 cup water (try orange juice for a little extra zing)
1/2 cup sunflower oil
1 cup honey
1/4 cup brown sugar
a few drops of pure vanilla extract
1/2 teaspoon salt
pinch of ground cinnamon
1 handful of dried fruit (cranberries, cherries, dates, figs, and/or raisins), optional
Preheat oven to 325 degrees
1. In a large bowl combine the oats, almonds, seeds, wheat germ.
2. In a small saucepan, add 1/2 cup water, sunflower oil, honey, brown sugar, vanilla extract, salt, and cinnamon.
3. Bring mixture just to a boil, stirring constantly, then pour over the dry ingredients in the bowl. Mix well, making sure all the dry ingredients are coated with the liquid. If there is excess liquid, then add more oats. The mixture should be sticky.
Spread evenly onto a baking tray and bake for about 1 hour. Stir granola every 15-20 minutes, making sure to keep from getting too dark.
Reduce the temperature to 275 F and continue baking until the granola is golden – about an hour. (p.s. – it was only about 15 minutes in my oven.)
Switch off the oven and leave to dry out for another hour or even overnight.
Mix cooled granola with the dried fruit.
Store in an airtight container. It will keep for a week or two.