Nalini's Granola

 

Makes 2 large jars

1. Wash and dry 1 large orange so that skin/zest has time to dry out. This can be done well in advance. 

2. Measure into large measuring bowl:

3 cups rolled oats

1 cup whole wheat flour

1/4 - 1/3 cup wheat germ

1/3 - 1/2 cup brown sugar

2 tsp ground cinnamon

1 tsp ground ginger

1 cup raw chopped nuts (almonds, walnuts, pecans, etc.)

1 cup raw seeds (sunflower seeds, pumpkin seeds, etc.; 

use no more than 1/4 cup "smaller" seeds: chia, sesame, flax, hemp, etc.)

3. Combine above ingredients, zest orange into and stir to ensure even distribution.

4. Measure into 1 cup measuring cup, ensure 1 cup total liquid:

Juice from zested orange

2 tsp vanilla

6 Tbsp vegetable oil

6 Tbsp maple 

5. Preheat oven to 300 F. line 2 baking sheets with non-stick baking sheets or parchment paper.

6. Pour wet ingredients over dry ingredients and mix thoroughly. Spread mixture on prepared baking sheets and bake for 17 minutes. Carefully toss granola, then bake for another 17 minutes. This will help even baking and prevent burning.

syrup

7. Turn off oven. You can add the dried fruit at this point or add when serving. Leave granola in the oven for over 2 hours (I usually make this in the evening and leave in the oven overnight to cool).

1 cup dried fruit:

Figs, raisins, cranberries, apricot, candied ginger, blueberry, cherry, etc. 

Store half in an airtight container and freeze half for later consumption.

Adapted from a Rose Reisman recipe.