Tuesday, August 11, 2015

Balamku’s Granola

Simple, but delicious: apple chunks, Greek yogurt and Balamku's Granola.
Store Balamku's Granola in an airtight container.
Don't forget the scoop!
Makes about 11 ½ cups of granola
Husband-Tested in Alice’s Kitchen

Several years ago, my husband and I enjoyed a splendid time with our son and daughter-in-law near Mahahual, Yucatan at the Balamku Inn on the Beach.  Each morning, we ate a scrumptious breakfast while looking out at the sea.  I really loved the homemade granola they served up with tropical fruit and yogurt and so I asked for their recipe. They were kind to share it with me and now I share it with you.  I especially appreciate this granola because of its simple ingredients and it is not cloyingly sweet.  It’s wonderfully crunchy and goes perfectly with any fresh fruit.

Cooking spray
7 ½ cups old fashioned rolled oats
1 ½ teaspoons cinnamon
2 cups nuts, roughly chopped (almonds, pecans, walnuts, etc..)
1 cup boiling water
1 cup honey (Coating the measuring cup with cooking spray will make the honey come out easier.)
2 teaspoons real vanilla extract
2 cups raisins (I like to use golden raisins.)

Preheat the oven to 350 F. 
Coat two large sheet pans with cooking spray.
Mix together the oats, the cinnamon and the nuts in a very large bowl.
In a smaller bowl, mix together the boiling water, the honey and the vanilla.
Add the honey mixture to the oat mixture and mix really well.
Spread the unbaked granola evenly onto the two sheet pans. 
Bake at 350 F for 30 minutes or more, stirring a few times. 
Remove the pans from the oven and add the raisins.
Let the granola cool completely.  (Be sure it’s completely cool before storing or it will become soggy.)
Store it in an airtight container.
Serve it atop fresh fruit and yogurt for breakfast.

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