River Run Granola
Canola oil or cooking spray, for greasing pan
4 cups regular (not quick-cooking) rolled oats
2 cups wheat flakes (available in natural food stores)
1 cup raw (not toasted and/or salted) shelled sunflower seeds
1 cup coarsely chopped almonds
½-¾ cup cup canola oil
¾ cup pure maple syrup, preferably grade B syrup (see note)
3 tablespoons water
2 teaspoons vanilla extract
Heat the oven to 300 degrees. Lightly grease a 12-by-17-inch jellyroll pan, or two 9-by-13-inch brownie pans with a bit of canola oil or cooking spray.
In a large bowl, mix together the oats, wheat flakes, sunflower seeds and almonds.
In a saucepan set over medium-low heat, warm the oil, syrup and water. The mixture may separate and look spotty (kind of like a lava lamp), but that#146;s OK. Remove from heat and stir in the vanilla. Pour the warm liquid over the oat mixture and mix well, using a large spoon or your hands.
Spoon the granola into a shallow layer into the prepared pan(s). Bake for about 45 minutes, stirring well every 15 minutes. As soon as you remove the pan(s) from the oven, scrape the bottom(s) with a metal spatula so the granola doesn#146;t stick. Set the pan(s) on a rack and allow the mixture to cool. The granola will be soft when you take it out of the oven, but will crisp up as it cools. Store in an airtight container for up to two weeks or freeze up to three months.
Makes 8 cups; 16 servings.
Cook#146;s note: Maple syrup is graded from the lightest (often called #147;Fancy#148;) to the darkest (Grade B). Grade B, used in baking, is sold in some supermarkets, in natural foods stores and by mail order. If you can#146;t find it, use the darkest grade you can find.
Recipe from #147;River Run,#148; by Jimmy Kennedy, Maya Kennedy, and Marialisa Calta (HarperCollins, 2001)