The smell of our fresh-baked granola coming out of the oven has come to be one of my favorite food smells as of late. Our own recipe of this delightful treat is loaded with a variety of nuts, and dried fruit , which in turn makes it a packed with a nice amount of fiber and protein to give you energy throughout the day.
At one point of my life, before becoming a chef, my only vision of a “granola” was mostly vegetarians, who tend to live through life in a breeze and simply focus on their love for the environment and clean, healthy things. They are lighter and brighter hippies. They are sometimes called granola children. A “granola child”, according to the urban dictionary, is one who “enjoys tie-dye, granola, and peace”.
For patients, we use granola for our Grilled Peach & Yogurt Parfait with fresh berries. When the peach is grilled, the carmelized flavor adds a new dimension to the dish and pairs well with the low-fat yogurt, granola, berries and fresh mint. Here is a pic of how you will receive this dish, which is found on our Heart Healthy Menu.
Our cook who makes the granola often, is one of its biggest fans. Mbaye Ndoye, who is originally from Senegal on the West African coast says “in my country, the only thing that comes even close to granola, is a snack where they take ground peanuts, and sugar that has been carmelized to the point that it hardens.” This is very similar to Peanut Brittle. Peanuts are the main crop of Senegal and everywhere the aroma of roasted peanuts permeates the air. Here is an Authentic West African style peanut Brittle that is sold worldwide on-line if you have an interest.
Mbaye, who visits our Wellness Center daily also says ” I eat our granola before I work out to give me the energy I need, It’s also great to snack on too.” Here is Mbaye on his way out of the kitchen, in route to the gym as usual
When I lived in Ireland, they had a similar item to our granola available in many places as well called “Flapjack”- which is basically a sweet tray-baked oat bar made from rolled oats, butter, brown sugar, and syrup. This snack is found mostly in Ireland, the United Kingdom and Australia. In the United States and Canada, “Flapjack” usually refers to a form of the common pancake.
Our method of making it is rather simple. in addition to time and love, we add 10 ingredients in every batch. Here is our recipe, which yields about 3 full size sheet pans. Portion size can vary, because when it comes fresh out of the oven, you seem to eat more!
- Rolled Oats 6#
- Sunflower Seeds 1 #
- Dried cranberries 3 cup
- Raisins 3 cup
- Sliced Almonds 1 #
- Chopped Walnuts 1#
- Pure Honey 3#
- Butter (melted) 1 #
Method of Preparation
- In a large bowl, combine oats, nuts, and dried fruit. Mix in the honey. and melted butter until it is well incorporated.
2. Line the sheet pans with parchment paper, and spread mix evenly over the pan. Pat down the mixture so it is packed tight and stays together.
3. Bake in oven at 300 degrees for about 15-18 minutes. As it cools, it will start to harden, at this point you can cut it into bars, or crumble it.
This is how we sell it in our cafe. You are cordially invited to come and get some!