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.


| September/October 2005





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.





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