Friday, May 20, 2005

Spiced Nutty Granola

Spiced Nutty Granola (Adapted from Enlightened Cooking)

6 cups old-fashioned rolled oats
1 1/4 cups unsweetened whole-grain puffed cereal
1/2 cup coarsely chopped almonds
1/2 cup sliced almonds
1/2 cup coarsely chopped cashews
1 heaping teaspoon pumpkin pie spice
3 large egg whites
3/4 teaspoon salt
1/2 cup honey
3 tablespoons pure maple syrup
1 tablespoon molasses
1/3 cup olive oil
2 teaspoons vanilla
1 cup raisins

Preheat oven to 350 degrees.

In a large bowl, toss together oats, puffed cereal, chopped almonds, sliced almonds, cashews and pumpkin pie spice.

In a medium bowl, whisk together egg whites and salt until frothy. Whisk in honey, maple syrup, molasses, olive oil and vanilla. Pour mixture over the dry ingredients and stir until evenly coated.

Evenly divide mixture between two large, rimmed baking sheets coated with nonstick spray - spread mixture over the bottom of the pans to form an even layer.

Place sheets into the oven and bake for 20 minutes, rotating pans halfway through. Remove from the oven and gently turn granola over with a spatula, moving the granola from the edges into the center of the baking sheet for even color. Place pans back into the oven and bake until the top is golden, about 8 to 12 more minutes.

Remove from the oven and allow to cool completely on the pans. Stir in raisins, then store in an airtight container.

Makes several cups.

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