It’s my favorite room in the house: my kitchen.  I really enjoy cooking, and baking, and eating!  I try to maintain a healthy balance with what we eat.  Really, I do try.  Sometimes my kids like it, and sometimes they wish I’d be more like their friends’ moms and not care so much!  Like I said, I’m trying to get that balance right.

I think granola is a nice healthy snack food.  There is a wonderful restaurant in Ithaca, NY called the Moosewood.  The last time I was there, a few years ago, I was so taken aback by our experience that  I bought their “New Classics” cookbook (and even had it signed!).  They have a Maple Nut Granola recipe that is just too easy not to make.  Variations are a snap, too.   I really like to eat this granola with Organic Greek Style Yogurt from Glenisk.  I have to write a small note about Glenisk.  They are a company that I love to support by eating their products!  An Irish, family run, all organic company in County Offaly.  You just feel good eating their food!  I buy their organic yogurts – Greek Style for me, and fruit for the kids.  There, that’s the end of my plug for Organic!   I hope you enjoy this recipe!

Maple Nut Granola from Moosewood Restaurant’s New Classics cookbook:

4 & 1/2 cups medium-cut organic rolled oats
1/4 cup oat bran
1/2 cup sunflower seed
1/4 cup hulled sesame seeds
2 teaspoons ground cinnamon
1/2 cup blanched and sliced almonds
1/4 cup whole toasted cashews*
1/4 cup coarsely chopped Brazil nuts
1/4 cup coarsely chopped walnuts
1/3 cup vegetable oil
1/2 cup pure maple syrup
2 tablespoons barley malt or unsulphured molasses
*toast cashews in a single layer on an unoiled baking tray at 350 degrees F for 5 to 10 minues until fragrant and golden brown.

I made mine using cashews, pecans, and coconut – in exchange of the nuts listed above.

Preheat the oven to 350 degrees F or 177 degrees C. Lightly oil a baking pan.

In a large bowl, mix together the oats, oat bran, sunflower seeds, sesame seeds, cinnamon, and the nuts. In a small bowl, combine the vegetable oil, maple syrup, and barley malt or molasses (I used molasses). Stir the maple mixture into the oat mixture and toss well to coat thoroughly. Spread the granola evenly on the prepared baking pan.

Bake for 15 to 20 minutes; stir at 5 minute intervals to ensure uniform baking, until golden brown.

Remove the pan from the oven and place on a cooling rack. When completely cool, place in an airtight container for storage. Will keep for 7 to 10 days.