The Best Granola

Tuesday, May 18th, 2010 at 8:03 am

Every morning when we have guests I help Amy and Mark get breakfast. They always put out a buffet with the items for the continental option and this always includes the Packard House Granola. Of course, my contribution to any of this set up is cleaning up anything that falls on the floor, but I can attest to how good the granola is, and if it is any indication, most guests ask for the recipe. Since Amy provides the recipe to any who ask, I am not breaking any secrets here by posting it. It keeps in the freezer and you can just take out what you want so it last a long time. Enjoy!

Packard House Granola

3 cups rolled fashioned oats
1 cup wheat or spelt flakes
1 cup sunflower seeds, raw
1 cup sliced almonds
1 cup oat bran
¾ cup canola oil
½ cup pure maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder (optional)
¼ teaspoon salt
½ cup packed brown sugar
1 cup pumpkin seeds

Combine oats, wheat flakes, oat bran, sunflower seeds, and almonds in a large bowl. Mix thoroughly; use your hands if necessary.

In a separate bowl, combine the canola oil, maple syrup and vanilla mixing well. Pour over the dry ingredients and mix making sure it is well coated.

Stir in protein powder and salt and mix thoroughly.

Bake at 325 degrees on a 13×18 inch baking tray coated with non-stick spray for 35 to 45 minutes, or until golden, stirring once or twice during the baking.

Crumble in the brown sugar as soon as the granola comes out of the oven and sprinkle on the pumpkin seeds, mixing so the sugar begins to melt. Cool it on the tray.

Store in a tightly sealed container in the freezer for maximum freshness.


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