Granola: Clementine’s Fruit and Nut Granola
posted by CADeb 05-23-103 1:30 AM
Clementine’s Fruit and Nut Granola
Source: Sunset Magazine, March 2003 (page 14)
6 cups regular rolled oats
2 cups almonds
1 teaspoon ground cinnamon
1 cup honey
3/4 cup canola oil
1 tablespoon vanilla
2/3 cup dried sour cherries
2/3 cup dried cranberries
2/3 cup slivered dried apricots
In a large bowl, mix 6 cups regular rolled oats, 2 cups almonds, and 1 teaspoon ground cinnamon. In a smaller bowl, whisk together 1 cup honey, 3/4 cup canola oil, and 1 tablespoon vanilla. Stir honey mixture into oat mixture until well blended. Spread mixture in a lightly oiled 12- by 15-inch baking pan.
Bake in a 350 degree F. regular or 325 degree convection oven until golden brown, 20 to 25 minutes. With a wide metal spatula, stir granola, scraping sides and bottom of pan. Reduce heat to 225 degrees and continue to bake 1 hour, stirring several times. Let cool completely in pan, then scrape into an airtight container.
In a smaller airtight container, combine 2/3 cup dried sour cherries, 2/3 cup dried cranberries, and 2/3 cup slivered dried apricots.
Store fruit and granola at room temperature up to two weeks. Add dried fruit when serving.
Makes about 10 cups.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line