Another recipe from the Metropolitan Bakery Cookbook. With a finer texter than my favorite granola recipe, this recipe is great served with milk and eaten as a breakfast cereal. It has wonderful flavor from the maple syrup and the vanilla and almond extracts and the spices.
I over bake this batch, so next time I will be sure to watch it closer. ( i think i may have turn the oven to 375 by mistake)
3/4 cup canola oil
1/2 cup honey
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups old-fashioned oats
1 1/2 cups sliced almonds
1 cup wheat germ
1/2 cup dry milk powder
1 tsp ground cinnamon
1/8 tsp ground cloves
1 cup dried cranberries
Preheat oven to 275 degrees. In medium saucepan, stir together the oil, honey, and maple syrup. Place over low heat and bring just to a simmer. Do not boil. Remove the pan from the heat and stir in the vanilla and almond extracts.
In a large bowl, combine the oats, almonds, wheat germ, milk powder, cinnamon, and cloves. Pour the warm honey mixture over the top, then toss to coat the nuts and grains. Divide the nut and grain mixture onto 2 nonstick baking trays. Spread each into a thin layer.
Bake the cereal 20 minutes; remove the pans from the oven and stir. Spread the cereal again and bake 15 minutes more or until light golden. Cool the cereal completely on the pans so it becomes crisp. Stir in the cranberries. Store in an airtight container.
makes 12 cups
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