Mother Earth Living

Harvest, Exchange, Celebrate: Gerda's Granola

Gerta likes this with almond or hazelnut milk and encourages cooks to substitute different kinds of seeds and nuts.
By Carolyn Dille
September/October 2005
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Gerda's Granola
Makes 8 cups

Gerda is a nutritionist who says you can practically live on this granola. It’s an ideal breakfast because it provides high-protein energy before a long hike or bike ride. Entire families become hooked, but beware: Teenagers can go through an entire recipe amazingly quickly! Gerta likes this with almond or hazelnut milk and encourages cooks to substitute different kinds of seeds and nuts.

2 1/4 cups old-fashioned raw oats
1/2 cup unhulled brown sesame seeds
1 1/2 cups walnuts, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 cup pine nuts or pecans, coarsely chopped
1/2 cup canola oil
Scant 1/4 cup honey
1/4 cup maple syrup
1 tablespoon vanilla extract
2 teaspoons cinnamon
Pinch of cloves
3/4 teaspoon salt
1 cup yellow raisins

1. Preheat the oven to 325°F.

2. Mix oats, seeds, and nuts in a large bowl.

3. In a small saucepan, combine remaining ingredients (except for raisins). Warm the mixture over low heat for 2 or 3 minutes until the honey is watery. Stir well.

4. Mix the wet and dry ingredients. Spread mixture on two jellyroll pans or large, low baking pans. Bake 20 minutes, stirring at least once about halfway through. The granola is done when it’s golden brown and walnuts are nicely toasted.

5. Add raisins and let granola stand at room temperature until cool and dry, stirring occasionally. Store in tightly sealed containers in a cool place for up to a week. For longer storage, it’s best to refrigerate.

Per half cup: 308 calories, 29g carbohydrates, 6.67g protein, 4.5g fiber, 22g fat








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