Rose Murray

Making Maple-Almond Granola on CTV Noon News

May 20, 2010 at 12:52 pm 2 comments

The maple syrup production in this region was plentiful this year with just the right temperatures during the day and through the night.  I wanted to highlight that plentiful harvest with an easy recipe yesterday for the Noon News with Nancy Richards at CTV. As usual, it is difficult to get all the points in during the few minutes on air; I am including the recipe here. It is from the new edition of Rose Murray’s Comforable Kitchen Cookbook.

Maple-almond Granola

3-1/2 cups rolled oats

1-1/2 cups coarsely chopped unblanched almonds

1 cup raw sunflower seeds

1 cup wheat bran

1/2 cup oat bran

3/4 cup maple syrup

1/4 cup canola oil

1/2 tsp vanilla

2 cups coarsely chopped dried apricots or golden raisins (or a combination of the the two or other dried fruit like dried cranberries)

In a large bowl, stir together the oats, almonds, sunflower seeds, wheat bran and oat bran.

In a small saucepan, heat togegther the maple syrup and oil to boiling; boil for 1 minute without sirring, but watch carefully that it doesn’t boil over. Remove fromt the heat and stir in the vanilla. Drizzle over the rolled oat mixture and toss well to coat.

Spread the mixture on a jelly roll pan; bake in a 325 F degree oven for 30 minutes, stirring every 10 minutes untill golden,

Return to the bowl and sti in the dried fruit. Let cool, stirring occasionally. Store in an airtight container for up to 2 weeks at room temperature, or freeze for up to 2 months. Makes about 10 cups.

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