In the latest issue of Domino Katie Lee Joel mentioned that she makes her own low-fat granola. You can find the recipe here. TEB loves granola and I think we have tried every single granola sold at Trader Joe's and Whole Foods. Nothing seems right. One is too salty and another is too sweet. The solution - make our own granola. Omit any extra salt, add only natural sweetners, and buy fruit without sulfer dioxide (preservatives). I followed Katie Lee Joel's recipe with a few minor tweaks that I have noted below. This recipe is a keeper and only last about a week at our house. We just made a double batch to serve to my family that is arriving today.
Low-fat Granola Recipe:
Preheat oven to 350 degrees.
1. Mix together the ingredients below in a medium size bowl.
3 cups rolled oats (buying in bulk is cheaper)
½ cup unsalted hulled sunflower seeds
½ cup unsalted hulled pumpkin seeds
½ cup flaked coconut
¼ cup wheat germ (Whole Foods bulk aisle)
1 ½ cups chopped unsalted mixed nuts (I use both sliced and slivered almonds from Trader Joe's and cashews)
1 teaspoon ground cinnamon
2. Heat the following ingredients over low heat until the butter has melted. 4 tablespoons (½ stick) unsalted butter
1/3 cup pure maple syrup (you can also substitute honey for the maple syrup for a totally different flavor)
1 teaspoon pure vanilla extract (added at the end)
3. Pour liquid butter mixture over granola, add 2 tablespoons of water, and stir until completely coated. Spread evenly in a thin layer on a cook sheet. You will need 2 cookie sheets per batch.
4. Bake one cookie sheet at time for 15-20 minutes. Stir well about half-way through.
5. Remove from oven when just turning golden and let cool (granola will become a darker gold color as it cools). Stir in 1 cup chopped mixed dried fruit. I buy unsulfered fruit from Trader Joe's and so far we have used dried blueberries, cranberries, raisins, and chopped crystallized ginger. Store in a air-tight container on the counter for 1 week or in the freezer for 2-3 weeks.
This recipe is such a good basic to build off of that I might check out Katie Lee Joel's cookbook The Comfort Table.
photo credit: granola by skrockodile
Low-fat Granola Recipe:
Preheat oven to 350 degrees.
1. Mix together the ingredients below in a medium size bowl.
3 cups rolled oats (buying in bulk is cheaper)
½ cup unsalted hulled sunflower seeds
½ cup unsalted hulled pumpkin seeds
½ cup flaked coconut
¼ cup wheat germ (Whole Foods bulk aisle)
1 ½ cups chopped unsalted mixed nuts (I use both sliced and slivered almonds from Trader Joe's and cashews)
1 teaspoon ground cinnamon
2. Heat the following ingredients over low heat until the butter has melted. 4 tablespoons (½ stick) unsalted butter
1/3 cup pure maple syrup (you can also substitute honey for the maple syrup for a totally different flavor)
1 teaspoon pure vanilla extract (added at the end)
3. Pour liquid butter mixture over granola, add 2 tablespoons of water, and stir until completely coated. Spread evenly in a thin layer on a cook sheet. You will need 2 cookie sheets per batch.
4. Bake one cookie sheet at time for 15-20 minutes. Stir well about half-way through.
5. Remove from oven when just turning golden and let cool (granola will become a darker gold color as it cools). Stir in 1 cup chopped mixed dried fruit. I buy unsulfered fruit from Trader Joe's and so far we have used dried blueberries, cranberries, raisins, and chopped crystallized ginger. Store in a air-tight container on the counter for 1 week or in the freezer for 2-3 weeks.
This recipe is such a good basic to build off of that I might check out Katie Lee Joel's cookbook The Comfort Table.
photo credit: granola by skrockodile
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