After the Holidays, there’s some New Year resolution that at least 90% of the world shares: Get back in shape. And I am part of that 90%! One of the things I did was to enroll at the gym. So far it’s been going great! Muscles hurt, I can still move and every little muscle that’s hurting is proof that the workouts are paying off. So, keeping up with the spirit of Get back in Shape, we decided with Helga that we would put together a nice and healthy week for all of our readers.
This first recipe is one that I’ve wanted to make for years now. In fact, I think that even since we started TFK I mentioned it to my mom. Granola is something I started to like over the years. I don’t like to add dried fruit, so when I stumbled into this recipe at David Lebovitz’ site, I knew this one was the winner. Also, I love the rolled oats on Granola, so I increased that and lowered the amount of Almonds because of the caloric count.
Best Granola Recipe
6 cups old-fashioned rolled oats
1 ½ cups almonds, coarsely chopped
1 cup sunflower seeds
¾ cup untoasted sesame seeds
½ cup untoasted pumpkin seeds
½ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
¾ cup unsweetened applesauce
⅓ cup corn syrup
⅓ cup honey
2 tablespoons vegetable oil
- Preheat the oven to 300 Fº.
- In a very large bowl, mix together oats, almonds, sunflower, sesame and pumpkin seeds, brown sugar, cinnamon, ginger, and salt.
- In a small saucepan, warm the fruit puree with the corn syrup, honey, and oil.
- Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two or three baking sheets.
- Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
- Remove from oven, then cool completely.
- Store the granola in a large, airtight container. It will keep for up to one month.
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