Time to Make the MAPLE ALMOND GRANOLA!

When I make Granola for sale I make batches of 10-20 lbs at a time. I'm guessing that for many of you that is MORE than you want to make at a time. The recipe I have posted is for a small batch but the pictures are of my making 20+ lbs.

I use the BEST ingredients I can find for the best price. I use LOCAL ingredients whenever possible, based on availability and cost. I use ORGANIC ingredients whenever possible based on availability, cost and more. For example, I could get ORGANIC pumpkin seeds reasonably priced from China- but it does raise questions about China's organic standards as well as the carbon footprint- I have settled on pumpkin seeds that are not organic but are grown and processed in the USA- other options who too costly and/or from overseas. If I can find LOCAL & ORGANIC ingredients then it is a win-win. For example, on a limited basis I have been able to find LOCAL & ORGANIC sunflower seeds.

I buy my ORGANIC oats in 50 lb. bags and most of my ingredients I buy in bulk. The majority of my ingredients is purchased at Greenstar Coop in Ithaca, New York. I get LOCAL maple syrup, 5 gallons at a time, from Schoolyard Sugarbush in Moravia, New York- right from their sugar shack. 

I begin by finding my TIME TESTED  RECIPE FOR MAPLE ALMOND GRANOLA.

Over the years, by a process of trial and error, I have deleted some ingredients such as oil- I use oil in only 1 of my recipes and that is coconut oil in the CHOCOLATE COCONUT ALMOND GRANOLA-- and added in others. Here is my time test recipe for MAPLE ALMOND GRANOLA.

The Owl & the Pussycat- 

MAPLE ALMOND GRANOLA

approximately 2 1/2 pounds

INGREDIENTS- ORGANIC:

DRY

5 1/2 cups rolled oats

1/2 cup raw almonds

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/8 cup flax seeds

1/4 cup oat bran

1/4 cup cornmeal

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

LIQUID

1/8 cup molassas

7/8 cup maple syrup

FRUIT

1/2 cup unsweetened dried cranberries

1/2 cup raisins

INSTRUCTIONS

Mix the dry ingredients- mix liquid ingredients and add to the dry ingredients- bake in 2 greased 9x13 pans in 300F oven for a total of 1 hour and 15 minutes- stirring and rotating the pans every 10-20 minutes.

I gather up all the equipment and ingredients that I will be using for this recipe.

I also turn on my oven to 300 F- I have a dual-convection oven and I prefer the convection oven for baking granola. Someday I would love to have a large free standing convection oven- it is good to dream!

I start with a large bowl and for now I still mix my Granola by hand. (I am in the market for a USED 30-40 QT MIXER- If anyone knows of one available please let me know!!!). For my large batches I weigh out the ORGANIC rolled oats- using DRY measuring cups for a small batch and the rest of the dry ingredients. 

 Be sure you use the right measuring cup for the right ingredients- liquid measuring cups for the maple syrup- I use the Grade B Dark Maple Syrup, it has a more mapley flavor. 

I mix the dry ingredients together before adding the maple syrup and molassas. I include a small amount of molassas because it is good for you and adds a little something to the overall flavor.

After the dry ingredients are blended well I pour in the maple syrup/molassas mixture and then I stir it until it is thoroughly mixed.

Next I use spray oil to grease the pans lightly and add the MAPLE ALMOND GRANOLA mixture to the pans. I don't fill the pans too much- I want to leave plenty of room for stirring this blend of granola throughout the baking process.

Into the 300F oven it goes and bakes for 20 minutes- next the pans are rotated and stirred thoroughly. Each batch is baked for approximately a total of 1 hour & 15 minutes- depending on the humidity, oven and amount of the mixture in the pan. Continue to rotate the pans and stir the cereal mixture every 10-20 minutes until it done- a golden brown color and the mixture does not steam when you stir it. Be careful not to burn it- better under cooked than burnt. It is not possible to judge how crunchy the cereal actually is until it is cool. 

Next the granola needs to throroughly cool before you add the dried fruit. For this blend I use an equal amount of ORGANIC sweetened dried cranberries and ORGANIC raisins. I have to confess that I would prefer to use unsweetened dried cranberries but I have not located any.

Add the fruit and mix thoroughly. Enjoy!

Store the cereal in an air-tight container- a zip lock bag works well. This cereal will keep up to 6 months  if you store it in a cool, dry place.