Wickaninnish Inn Granola
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1 cup (250 mL): about | - |
| cal | 457 |
| pro | 10 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 76 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 23 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 26 |
| vit A | 6 |
| vit C | 3 |
| folate | 19 |
Even something as familiar as granola is dramatically more delicious at the inn. Serve with homemade vanilla yogurt topping or store-bought.
Ingredients
- 2 cups large-flake rolled oats
- 1/2 cup shredded coconuts
- 1/2 cup wheat germ
- 1/4 cup natural bran
- 1/4 cup slivered almonds
- 1/4 cup pecan halves
- 1/4 cup sunflower seeds
- 2 tbsp sesame seeds
- 1/4 cup liquid honey
- 2 tbsp vegetable oil
- 1-1/2 tsp grated orange rind
- 1 tsp vanilla
- 1 pinch salt
- 1 cup raisins
- 3/4 cup dates, pitted and quartered
- 1/2 cup dried apricots, quartered
- 1/2 cup dried figs, quartered
- 1/4 cup banana chips
- 3 tbsp currants
Preparation
In large bowl, toss together rolled oats, coconut, wheat germ, bran, almonds, pecans, and sunflower and sesame seeds.
Whisk together honey, oil, orange rind, vanilla and salt ; add to dry ingredients, stirring, until moistened. Spread on ungreased large rimmed baking sheet.
Bake in 250°F (120°C) oven, stirring occasionally, for 1 hour and 20 minutes or until golden. Let cool. Stir in raisins, dates, apricots, figs, banana chips and currants.
Additional information :
TIP: To store, refrigerate in airtight container for up to 2 weeks.
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