Wednesday, June 18, 2008

Maple granola

Last night I made my second batch of Maple Granola. I love this stuff so much - I can't believe it took me this long to make my second batch. I was inspired to make some at home after having a giant bowl at Kenny and Zukes when I was in Portland this spring.

Maple Oatmeal

My favorite ways to eat granola:

  • For breakfast

  • Smothered in strawberry yogurt

  • As a late night snack

  • On top of Breyer's Coffee ice cream (YUM!)

  • For my afternoon pick me up (3:00pm is snack time in my book!)

  • Mixed in with Cocoa Pebbles (yeah, pretty sad, eh?)

Granola don'ts:

  • No dried fruit!!! Blech!

  • Eat more than two bowls in a day (try'll find out why ;) )

How do you eat your granola?

I highly recommend this recipe. I left out the raisins and coconut, of course. You don't get big granola clusters with this recipe, but the more I eat it, the more I like this recipe's consistency. Our convection oven does a great job of toasting. I got brave and added semi-sweet chocolate shavings this time around (figured the shavings were a little more up to par with the recipe than the Cocoa Pebbles).

I'm looking for some more granola recipes. Particularly:

  • Traditional - not maple; usually made with rice syrup or honey

  • Granola bars - for the kids

I haven't found any recipes that I'm really crazy about. Let me know if you have a favorite.

1 comment:

Jennifer said...

I have a decent fat free granola recipe...
8 cups of oats
2 cups of craisins
1 cup of slivered almonds (opt and not fat free)
3/4 cup brown sugar
1/2 cup water
1/4 cup vanilla

Heat sugar and water until mixed, stir in vanilla, then stir into oats and goodies. Crunch by hand onto waxed paper sheet, then bake for 30 minutes at 275.