Super-Chunky Granola

New and improved!!  I recently found this amazing recipe for granola that out shines my other granola recipe by a mile!  Not only does this one have more flavor and more crunch, but there is no stirring, so I can put it in the oven and walk away.  Life is so good...

1/3 cup maple syrup (or honey)
1/3 cup packed brown sugar
4 tsp vanilla extract
1/2 tsp salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped if necessary

Adjust oven rack to upper-middle position and heat oven to 325 degrees.  Line rimmed baking sheet with parchment paper or lightly spray with cooking spray.

Whisk maple syrup (or honey), brown sugar, vanilla, and salt in a small mixing bowl.  Whisk in oil. 

In a large bowl, combine oats and almonds.  Pour maple syrup mixture over oats and stir until oats are thoroughly coated. 

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer.  Using stiff metal spatula, compress oat mixture until very compact.  Bake until lightly browned, 40 - 45 minutes, rotating pan once halfway through baking.  Remove granola from oven and cool on wire rack to room temperature, about 1 hour.  Break cooled granola into pieces of desired size.  Stir in dried fruit.  Store in airtight container.


Note:  I like to substitute unsweetened coconut for 1/4 of the nuts. You can also substitute sesame seeds or sunflower seeds for some of the nuts if you prefer. 

Variations:  Pecan-Orange Granola with Dried Cranberries
Add 2 TB finely grated orange zest and 2 1/2 tsp ground cinnamon to maple syrup mixture.  Substitute coarsely chopped pecans for almonds.  After granola is broken into pieces, stir in 2 cups dried cranberries.

Tropical Granola with Dried Mango
Reduce vanilla extract to 2 tsp and add 1 1/2 tsp ground ginger and 3/4 tsp nutmeg to maple syrup mixture.  Substitute coarsely chopped macadamias for almonds and 1 1/2 cups unsweetened shredded coconut for 1 cup oats.  After granola is broken into pieces, stir in 2 cups chopped dried mango or pineapple.

Crusty French Bread

2 1/2 cups warm water
1 TB dry yeast
2 TB oil
1 TB salt
2 TB powdered milk
6 1/2 - 7 1/2 cups all-purpose flour

1 egg white, lightly beaten with 1 TB cold water

Dissolve the yeast in the warm water.  Add oil.  Combine salt, powdered milk and 5 cups of flour together, then stir into yeast and water mixture.  Beat vigorously until well mixed.  Add enough addtional flour to make a managable dough, then turn out onto a lightly floured surface and knead for 8-10 minutes - adding flour as needed - until the dough is smooth and elastic.  Place dough in a large greased bowl, cover with plastic wrap, and let rise until double in bulk.  Punch the dough down and divide into 2 equal parts (for French bread loaves) or 4 equal parts (for French baguettes). 

To form 2 loaves:  using the palm of your hand, flatten each piece of dough into a long rectangle and roll it up - cinnamon roll style - tucking the ends under to form a loaf as long as your pan.

To form 4 baguettes:  on a lightly floured surface, use the palms fo you hands to roll each piece into a rope about 14 inches long and 2 inches across. 

Preheat oven to 450 degrees.  Place the formed loaves in lightly greased pans, cover and let rise in a warm spot for approx. 40 minutes, or until double in size.  Brush each risen loaf with egg white mixture.  Using a razor blade or sharp knife, slash each loaf at an angle lenghwise three or four times.  Place in the preheated oven and bake for 15 minutes, then spray with a fine mist of water and lower oven temperature to 375 degrees.  Bake for 15 minutes more, then spray loaves again.  Bake for 10-15 minutes more, until the crust is dark golden.  Remove loaves and cool on racks.

Note:  If you are using a perforated french bread loaf pan reduce oven temperatures by 25 degrees.