Taste: Homemade Granola

I am settling back in after a week-long, whirlwind work trip. That means catching up on rest, plugging back into what's going on in the world and spending some time "nesting" at home. Today I am working on cooking some healthy breakfast, lunch and dinner dishes that will carry us through this week and detox my body a bit from all of the unhealthy (but delicious) meals out last week.

One of my favorite things to make when I have a little bit of time is homemade granola. I rarely buy granola or order it at a restaurant because it is usually way too sugary for me. My simple and easy-to-make recipe is "Earthbound Farm's Famous Maple Almond Granola" from one of my favorite cookbooks, Food to Live By, by Myra Goodman. Myra and her husband started a small organic farm in California that is now known as Earthbound Farm, one of the companies that makes organic boxed lettuces.

Myra uses good maple syrup in this recipe instead of sugar, so you get a little sweetness without feeling like you are eating a box of Lucky Charms for breakfast. I hope you enjoy this recipe as much as I do. Oh...it makes a ton, but you can freeze granola and pull it right out of the freezer when you are ready to use it.

Earthbound Farm's Famous Maple Almond Granola

4 ½ cups old fashioned rolled oats (not instant)
¾ cup shelled, raw, unsalted sunflower seeds
1 ½ cups slivered or coarsely chopped raw almonds
2 tablespoons ground cinnamon
1 ¼ cups pure maple syrup, preferably Grade A Dark Amber
1/3 cup canola oil
1 cup raisins

Makes about 8 cups

Position a rack in the center of the oven and preheat the oven to 325 F. Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil and stir until all the dry ingredients are moistened.

Spread the granola on a roughly 12 by 17 inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.

Place the baking sheet on a cooling rack, add the raisins, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months.