Granola

Posted on by Cathy Cleary
Granola with raspberries. Photo by Paul Jackson

From The West End Bakery and Café Cookbook by Cathy Cleary 2014

Makes about six cups of granola

4 cups oats
½ cup sunflower seeds
¼ cup sesame seeds
½ -¾ cup sugar
¾ cup whole wheat pastry flour or all-purpose flour
1 teaspoon salt
⅓ cup oil
¾ cup water
1 teaspoon vanilla

Preheat oven to 325 degrees. In a large bowl combine the dry ingredients. In a separate bowl whisk together the oil, water and vanilla. Pour wet stuff over dry and mix really, REALLY well. Spread evenly onto a large baking sheet and press with a spatula to flatten. Bake about 25 minutes, stir the granola well and bake for another 10-15 more minutes. Stir well again and check for doneness — the granola chunks should be crisp. Check the largest chunks because they take the longest to cook. If it’s not done, check and stir every five minutes until golden brown and crunchy. Serve with milk or yogurt and fresh berries.

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About Cathy Cleary
Cathy Cleary works with gardens and food. Her cookbooks include "The West End Bakery Cafe Cookbook" and upcoming "The Southern Harvest Cookbook." Find her blog at thecookandgarden.com She is the co-founder of non-profit FEAST Asheville, providing edible education to kids. Follow me @cathyclearycook
View all posts by Cathy Cleary →

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