House Granola

When I was a young kid, my father brought home a bag of granola after return­ing from the local farmers market on Cape Cod. He insisted we eat this instead of the boxed cereal we were used too. It was love at first bite, seri­ously. The goal with my house granola is to capture the essence of the artisan granola in New England that I grew up eating. 

What I have found is the key is to cook it at a low temper­a­ture so it stays a light golden color. Every oven is differ­ent so it might take a couple of times to get your temper­a­ture just right. And…to lightly, very lightly, season with honey or maple.

After a few trial runs, I have found my stride on this and love the way it has turned out. It is not too sweet, only slightly sweet­ened with honey and maple syrup. The nuts and seeds add texture and nutri­tion, and you can substi­tute any seeds or nuts for your favorites and what is in season.

Recipe:
Combine all dry ingre­di­ents in a large bowl. Slowly drizzle the wet ingre­di­ents while stir­ring. You want to evenly coat the oats. Spread on a large cookie sheet in one layer. Bake for about 30 minutes at 300 degrees. After you remove from the oven, scrape the warm oats with a metal spatula onto a cool surface. Then repeat with the next batch! This recipe will make about 3 cookie sheets full of granola.

3 cups organic thick rolled oats.

1/4 cup organic raw local honey

1/4 cup organic maple syrup

1/2 cup raw organic pumpkin seeds

3 tbl of organic flaxseeds

1/2 cup local pecans