Small Batch Granola

Okay, okay, I admit it.  I've gotten carried away with the Christmas thing and somehow seem to already be in Holiday Feasting mode.  It's November the 13th!  So back to sensibility and portion control it is, but I still had the urge to bake this afternoon...

Granola it is.  I know granola is calorie dense, but I normally enjoy it as a topping for yogurt and fruit, not by the bowlful.  Many of the granola recipes I've seen make barrels of it, and when you are eating it sparingly, it's just too much.  This is a granola recipe that I developed the way I usually do, with a pen, paper and a trip through the cupboards.  It's mildly spiced, just sweet and crunchy enough.  Most granolas contain old fashioned oats, but today I only had quick oats in the house, and you know what?  It might not look as pretty, but I think I like it better, as do my jaws.

My Small Batch Granola

2 cups quick oats

1/4 cup sweetened coconut

1/4 cup chopped raw almonds

1/4 cup unsalted dry roasted pumpkin seeds

1/4 cup dates, chopped small

1/4 cup dried cranberries

2 tbsp natural wheat bran

1 tbsp flax seeds

pinch cinnamon

pinch cardamon

pinch ginger

3 tbsp vegetable oil

1/4 cup pure maple syrup

2 tbsp water

1/2 tsp pure vanilla extract

In a large mixing bowl, combine dry ingredients and stir.  In a small bowl, mix together oil, water, maple and vanilla.  Pour over dry ingredients and stir well to coat each piece.  Spread mixture on a baking sheet lined with a Sil-pat or parchment paper and bake in a preheated 300 degree oven for 45 minutes, stirring every 15 minutes.  Allow to cool completely on baking sheet and then store in an airtight container.

This is so good!  Now I have to put it away and practice that portion control I spoke of.

Enjoy!