This is a recipe from Jason’s vegetarian days in Alaska (early 1970s). Although the recipe does not specify stirring, I stir the mixture several time while baking.
July 2014 --- My usual "home breakfast" is a whole wheat English muffin with peanut butter or a meatless breakfast sandwich (egg and cheese on a whole wheat english muffin). But we're heading to Maine soon and English muffins don't toast well on Condor. I usually buy some granola for the early morning starts, and I'm usually disappointed. Too sweet for my taste.
Then I remembered this recipe, a forgotten boat staple. In this revival, I skipped the sunflower seeds, remembering how much I liked the Pear Crisp topping, used half brown sugar and half maple syrup and finished with Maple Walnuts and dried cranberries. As previously stated stirring is important, as well as watching to see mixture does not overbrown. I cooked at 325 degrees for 30 minutes, then for 10 minutes at 300 degrees F.. Since the mix looked pretty browned by then, I added the nuts and fruit, stirred well and cooked a final 10 minutes at 250 degrees F. I made only 2/3 of the recipe which filled a large cookie sheet.
1 c brown sugar [I use half brown sugar, half maple syrup]
1 t salt [I omit]
½ c canola oil [I use olive oil]
½ c water
1 t vanilla
1 c sunflower seeds [I omit]
18 oz oatmeal [~ 6 cups, not quick cook kind]
7 oz [~2 2/3 c - think this was based on the size of the bag, I use 2 c] shredded coconut
1 c wheat germ
Mix well. Bake at 300-325 degrees F for 45 minutes then add:
1 c chopped nuts
1 c raisins or currants [or dried cranberries]
Bake additional 15 minutes. Cool completely in pan before storing in closed container.
August 2014: Big mistake! Instead of halving the recipe, I should have doubled it. We are on our way to Maine and this is my breakfast. So much better than the store bought granolas of previous years. Ed likes it too. It is going to disappear very fast.
June 2015:VARIATION Strawberries are in season and I was looking for a cereal to complement the berries. Often I've chosen a cornflake variant, but this year I used a variation of this recipe. By reduced the sweetness (1/3 c maple syrup and 1/3 c brown sugar) and omitting the nuts and currants, I made a not-so-sweet cereal that went really well with the berries.
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