Breakfast |
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Maple Walnut Granola with Dates - 2006
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl mix the oats, walnuts, flour, dry milk & salt. In a medium bowl, combine the maple syrup, oil and vanilla; stir well. Add the syrup mixture to the oats and mix to combine.
Divide the mixture between the two oiled baking sheets, distributing into 1 to 2 inch clumps. Bake for 20 minutes, then flip the clusters with a metal spatula and switch the positions of the pans in the oven. Bake for 20 minutes, flip the granola again, and bake until the granola has a very fragrant, toasty aroma and the nuts look well toasted, about another 15 minutes. Let cool completely in the pans. Break up any large clumps. When completely cool mix in the dates.
Yield: 12 Cups
- 4 Cups old-fashioned rolled oats
- 8 ounces Walnut -- pieces
- ½ Cup Whole wheat flour
- ½ Cup Non-fat dry milk
- 1 ½ Cups Pure Maple Syrup - Grade B
- ½ teaspoon salt
- 1 Tablespoon vanilla extract
- ¼ Cup Canola oil
- 9 ounces dates -- chopped
PREPARATION
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl mix the oats, walnuts, flour, dry milk & salt. In a medium bowl, combine the maple syrup, oil and vanilla; stir well. Add the syrup mixture to the oats and mix to combine.
Divide the mixture between the two oiled baking sheets, distributing into 1 to 2 inch clumps. Bake for 20 minutes, then flip the clusters with a metal spatula and switch the positions of the pans in the oven. Bake for 20 minutes, flip the granola again, and bake until the granola has a very fragrant, toasty aroma and the nuts look well toasted, about another 15 minutes. Let cool completely in the pans. Break up any large clumps. When completely cool mix in the dates.
Yield: 12 Cups
