Recipe: Granola
This is the real deal: the breakfast cereal made and served at Pendle Hill in Wallingford, Pennsylvania. Whether you enjoy it in sweetened nuggets or in its unsweetened, au naturel silkiness, the balance of grains, nuts, and seeds makes this granola a rich protein source.
Warning: a little of this goes a long way. Many mornings have I sat over the "endless bowl" of granola, wondering where the bottom is!
- 1/3 cup oil
- ¼ cup barley malt
- ¼ cup honey
- 2 tablespoons vanilla extract
- 5 cups rolled oats
- 1½ cups rye flakes
- 1 cup oat bran
- 1 cup sunflower seeds
- ½ cup sesame seeds
- ½ cup cashews
- ½ cup almonds, chopped
- ¼ cup flaxseed
If you don't have all the ingredients, you could leave almost any of them out as long as you maintain about the same ratio of wet to dry. In season, Pendle Hill substitutes its own maple syrup in place of barley malt and/or honey. Makes about 12 cups.
In a small saucepan over low heat, heat the oil, barley malt, honey, and vanilla. In a large bowl, combine all the dry ingredients. Pour the wet ingredients into the dry ingredients and mix well. Spread mixture onto a greased baking sheet. Turn the oven on to 300° (no need to preheat here). Bake 30 minutes or until golden, stirring every 10 minutes.
Unsweetened version: instead of the oil and sweeteners, add ½ cup oil to the dry ingredients. Mix well and bake as usual.