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| Mango Ginger Granola - just add milk! |
I feel fall in the air today.
When the warm days of summer slip away and the cool days of autumn come to visit, my tastes look for something hardier for breakfast. Granola is a favorite – a little nutty, a little sweet… Oh yum!
Here is a tropical take on crunchy granola (called muesli over here in Europe). I make several versions of this recipe, but my husband likes the ginger-mango flavors the best. Here you go…
Ingredients:
½ cup vegetable oil
½ cup honey
2 ½ cups rolled oats
1 ½ cups rolled rye
1 cup wheat germ
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup sesame seeds
1 cup walnuts
1 cup almonds
¼ cup pine nuts
¼ cup shredded coconut
½ cup chopped dried mangos
½ cup chopped dried ginger
½ cup raisins
¼ cup dried cranberries
¼ cup dried currants
Preparation
- Preheat the oven to 330 Fahrenheit (about 165 C).
- In a large baking pan, slowly heat the honey and oil on your stovetop. Your setting should be on low. (I like to use a large cake tin, but a lasagna pan would work too.)
- Mix the oats, rye, and wheat germ into the honey and oil, stirring slowly.
- Once the grains have been added, put in the seeds, continuing to stir the mix.
- Place the baking pan into the oven, setting the timer for 7 minutes.
- While the first items are baking in the oven, coarsely chop the walnuts and almonds.
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| Adding the nuts |
- At the 7-minute bell, take out the baking pan and add the nut mixture, including the pine nuts. Mix thoroughly.
- Place the pan back into the oven and set the timer for another 7 minutes.
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| Dried mango and ginger |
- While the grains and nuts continue to toast, chop the dried mangos and ginger. Then add the raisins, dried cranberries, and currants to the mango and ginger mix.
- Set the dried fruit aside for now. (It will be added after all the toasting is done.)
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| Dried fruit mix |
- At the next 7-minute bell, take the baking pan out of the oven and add the shredded coconut. Mix thoroughly.
- Place the pan back into the oven and set the timer for another 7 minutes.
- While the grains, nuts, and coconut toast, take a break! (To be honest, I am usually doing dishes and general cleanup at this point. Yikes! My mother taught me well...)
- At the next 7-minute bell, take the baking pan out of the oven and give the granola a good stir. Then put the pan back into the oven and set the timer for another 7 minutes.
- By now you should begin to smell the wonderful toasty grains. Oh yum! Take a peek into the oven every now and again to make sure the mix is not burning. You want the grains to be a light golden color.
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| It is looking ready! |
- At the next 7-minute bell, take out the pan and see if it has reached the golden point. If not, give it a stir, put it back for a few minutes more and then check again. My oven usually toasts the grains in about 30 minutes total.
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| Adding the fruit |
- When the granola has reached that golden color, remove the pan from the oven and let cool for 5-7 minutes. Then pour the granola into a large bowl and mix in the dried fruit.
- Let the mix cool. Store tightly covered in the refrigerator.
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| It's finished! |
You and your family will be glad to have this delicious high-energy breakfast when the cold weather comes your way.
As always, please let me know how this recipe comes out for you.
Also, check out additional
recipes here in my blog.
