Cafe Primrose

Granola Cafe Primrose Style

Posted on June 3, 2013

New England Style Granola

New England Style Granola

Cafe Primrose, has traveled the world. It is literally my little kitchen and my dining room table. Everywhere I go the Cafe goes. Right now, we are home, where our heart lies. We have missed many flavors while traveling and it was nice to meet new things and to learn and to grow. But when it comes to Granola, its comfort food. Here in New England, I make it with maple syrup, when traveling I tend to use honey. I converted a whole dog park of Muesli loving Austrians to Granola while I was gone. (I am ashamed to say I also introduced them to the Fluffer Nutter Sandwhich A New England delicacy, that no human should ever eat unless of course they wish for a coronary.)

Mixing all the nuts and grains together with the wet ingredients and spices.

Mixing all the nuts and grains together with the wet ingredients and spices.

I am struggling to put into words what I want to say about granola. I really love it. It makes me feel warm inside for some reason. Maybe it just calls to a lost memory from my childhood. It is a simple thing to make and it is sweet and nutty. Very delicious and very healthy when eaten in small quantities. Too much though gets to be high in calories and less healthy. But this is a staple in our home especially in the winter. As it bakes in the oven the whole house fills with the most magically yummy fragrance. Nothing is as cozy as a house that smells like fresh baking granola. Sometimes in the New England dark winters and our dark winter storms, you need every scrap of comfort you can find. Baking granola fits the bill!

Ingredients:

  • 3 cups Rolled oats (Oat Bran, Barley and Flax Seed) If this is not available,  just mix equal quantities of all three for a final measurement of 3 cups.
  • 1 cup chopped almonds
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup pine nuts
  • 1/2 cup coconut flakes (optional. I don’t use coconut at all, but some people really like it. )
  • 3/4 cup olive oil
  • 3/4 cup maple syrup (if you are in new england, if not I advise honey instead of that fake maple syrup stuff made in Germany)
  • 1 tea spoon salt
  • 1 1/4 tea spoon cinnamon
  • Dried fruit (I like raisins either black raisins or the yellow Himalayan are fabulous too)

    Granola ready for the oven.

    Granola ready for the oven.

Preheat the oven to 325, then in a large bowl mix literally all your ingredients together with the exception of your dried fruit, with a  large wooden spoon. Feel free to play, you could add in some different seeds or nuts walnuts are good, or some seeds of other sorts not listed in the ingredients list. The only way to do this wrong, is to use the maple syrup made in Germany. You may also, use a very moderate 3/4 cups of olive oil and a liberal 3/4 cups of honey or maple syrup. Depending how sweet you like it. Once it is all mixed together in your bowl, spread it out on a cookie sheet with low sides.  Or even 2 such cookie sheets. Spread it out like in the photo above and stick it in the oven. You want to check it once every 10 minutes or so and you will need to mix it and turn it over to make sure the edges don’t burn. It takes somewhere between 45 minutes or an hour to be finished. It turns a beautiful shade of baked brown and it smells incredible. That is how you know it is done. When everything takes on that rich roasted color. Once finished finished scrape it off into another large mixing bowl. You may want to continue to mix it every few minutes till it has cooled down substantially. At this point you mix in your dried fruit int he amount that you like. Then, scoop it into a jar and it should last you about 6 plus weeks. Enjoy your granola everyone.

Granola being mixed with some dried raisins.

Granola being mixed with some dried raisins.

 

 

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