Monday, June 1, 2009


I've been making my own granola for several years now. I always found store bought granola too sweet and I like to control what I eat. I started with a traditional recipe that included oil, sugar and raisins. It's evolved into a much simpler and healthier cereal.
This recipe does not form the traditional clusters we've come to expect with granola. Instead the crunch is provided by lots of nuts, and the chew by dried fruit.
It's sweetened with Grade B maple syrup and local honey.
If you would like oat clusters, just add a beaten egg white for every 4 cups of oats before roasting.
Feel free to add any nut, dried fruit or seed you enjoy.
Watch my Granola Video for cooking instruction

8 cups oats
1 cup sweetened dried coconut
1 cup chopped walnuts
1 cup slivered almonds
1/2 cup grade B maple syrup
1/2 cup honey

1 cup diced dried figs
1 cup diced dried apricots
1 cup dried cranberries

Preheat oven to 450 degrees Fahrenheit.
Mix together oats, coconut and nuts in a large heavy gauge roasting pan.
Pour in the honey and maple syrup and mix well.
Place in the oven and roast for 15 minutes. At this point give the granola a good stir, paying close attention to the sides and bottom of the pan.
Return the pan to the oven and roast another 10 minutes, at this point the granola should be golden. If not, stir well and return to the oven for another 5 minutes but watch it closely, it can scorch easily.
Once the granola is finished roasting, stir in the dried fruit.
The granola will keep several weeks in an air tight container.

All recipes and photographs are property of The Gypsy Chef unless otherwise noted.