Michelle's Taste Canada entry featuring maple granola. I do love granola and I find that the purchased variety sometimes leaves a lot to be desired. Too much sugar, too little fruit and even less nuts always leaft me somewhat disenchanted.
I always thought that making granola was difficult. Don't ask me why because just by reading the recipe one can see that it is not, however something always made me uneasy about it...until I read Michelle's recipe and did feel a crave to make my own that I could resist no more. Other of my favourite bloggers have made granola and I've checked Heidi's Honey-toasted fruit muesli, Niki's Granola?, and Tarzile's Granola maison à la noix de coco. In the end, I opted for following Michelle's recipe. All the other recipes looked very good but Michelle's used less ingredients, all of which I happened to have on hand or had a good substitute for.
In my rendition of the recipe I've increased the amount of oats in an effort to reduce the sugar and fat, and then I've doubled the portion of almonds and raisins (to cancel out???), but I love almonds and raisins so much, I have to have lots. I've also used honey since I did not have any maple sugar.
The granola was very easy and fast to do. Actually, to my delight, it took longer in the oven that it took to prepare. I guess I can say safely that I'll never have store-bought granola again!
1/4 cup butter
1/4 cup honey
2 cups non-instant large flake oats
1/2 cup almonds, cut up
1/2 cup raisins
In the roasting pan melt the butter and honey. Add the oats and almonds. Mix well and put in a 350F oven for about 10 minutes. Then add raisins and cook another 10 minutes on until the granola showns the shade of blond you are looking for.
Remove the pan from the oven and let the granola cool in the pan. Once cooled, break up the lumps with your hands (they fall apart easily) and store.