If you love the taste of granola but you’re allergic to nuts or wheat, try this sweet and hearty granola created specifically with you in mind.
Yields 10-12 servings
1 cup dried cranberries, blueberries or combination
½ cup pure maple syrup
1 cup orange juice
¼ cup honey, preferably wild, raw or both
7 cups old-fashioned rolled oats, steel cut oats
¾ cup packed dark brown sugar
or Irish oats
1 tablespoon pure vanilla extract
½ cup vegetable oil
2 teaspoons each, ground cinnamon,
½ teaspoon salt
nutmeg and ginger
1 cup whole flax seed
Preheat oven to 375 degrees. Cover an 18-by-12 inch baking sheet with aluminum foil. In a pan, bring berries and orange juice to a boil over medium heat. Reduce heat and simmer for 12 minutes. Drain berries. In a large bowl, mix oats, oil, salt and flax seed completely. Add maple syrup and honey, brown sugar, extract and spices. Mix completely. Add drained berries. Mix completely. Spread mixture in an even layer on baking sheet. Bake for 15 minutes. Stir mixture thoroughly, turning the bottom over onto the top. Bake 15 minutes more. Stir again, moving lower layers to the top. Then bake 15 minutes more. At this point, the granola will start to brown. Continue stirring and baking in 5-minute intervals until well toasted. Let cool completely. Store in a sealed container at room temperature. The granola will last at least two weeks on your counter top or in your pantry. Do not refrigerate.
This recipe is from Bellevue Club Executive Chef Paul Marks
