Today quickly turned into one of those cook-all-day kind of days. While I was on the breakfast kick, I made this granola recipe that came from my future sister-in-law, Kim. I was surprised at how easy it was! As you can see in the picture, Joel couldn't keep his hands out of it as it cooled! (Don't mind the measuring cup of cooking liquid from my baked beans in the background-recipe to come!)
5 cups Rolled Oats
2-3 cups Almonds or Pecan Halves (I used 1.5 cups of each)
1 cup Sunflower Seeds
3/4 cups Sesame Seeds (I used toasted sesame seeds)
3/4 cups Light Brown Sugar
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Salt
3/4 cup Unsweetened Apple Sauce
1/3 cup Brown Rice Syrup (I found this item at our Feel Rite market, a health food store)
1/4 cup Honey
2 tablespoons Vegetable Oil
Preheat the oven to 300 degrees. In a large bowl, combine all the dry ingredients. Stir to mix well. In a small bowl, combine all the wet ingredients. Stir to mix well. Pour the wet ingredients into the dry ingredients and mix well.
Spread the mixture evenly onto 2 cookie sheets. Bake for 35-40 minutes, or until evenly golden brown. Rotate the pans in the oven and stir the granola every 10 minutes while it bakes.
The granola may still feel slightly soft when it comes out of the oven, but it will crisp up while it cools. Once it is cooled, scoop the granola into a large ziplock bag or another airtight container. Store the granola in the refrigerator indefinitely.