May 02, 2017
Breakfast, Snacks, Nuts/Seeds,
Oats, Fruit, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Oven Bake, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"I love granola, but have found that some home-made granola's are missing that "je ne sais quoi" and the store bought are fo0lishly expensive. The recipe given here appears to hit the mark and I'm excited to try it. The originator of this recipe says that it makes a whole lot, but I've estimated to serve 20, but not sure to its accuracy.
Source: Edible Boston"
Preheat the oven to 350°F.
In a saucepan, bring the apple cider to a boil; reduce the heat and skim the foam from the surface. Simmer, stirring and skimming occasionally, until reduced to about 1 cup of thickened syrup. Set aside to cool for a couple of minutes.
In a very large bowl, toss together the oats, seeds, and nuts so everything is evenly distributed.
Pour the reduced cider syrup into a pitcher and whisk in the maple syrup, oil, zest, and spices, then pour over the oat mixture. Using your hands, toss the granola to coat every oat and nut with the liquid, then sprinkle in the salt and toss again.
Line 4 baking sheets with parchment paper and evenly distribute the granola among them. Bake 30–35 minutes, or until golden brown and your kitchen smells like heaven.
Stir occasionally and rotate the pans halfway through baking to prevent the edges from getting too dark.
Allow to cool completely on the baking sheets, then pour back into the large bowl and add the dried fruit and ginger (and any other ingredients you wouldn’t bake, like chocolate or any already-toasted nuts you might have on hand).
Toss to combine, and pack in glass jars or in airtight zip-top bags. Keeps indefinitely at room temperature.
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