I have two granola posts on this blog. One using honey and the other with maple syrup with some minor differences.
Why did I need to post another one on granola? Good question.
Answer is, I didn't turn the oven on to make it.
This granola recipe is for those who don't want to turn the oven on for various reasons - like me right now because of the heat.
However, this granola is not for those who want to make a mass production of granola. This is not for those who like clusters of oats in granola. Since this is stirred so often, there won't be any chunks or clusters left in the cereal.
Which group do you belong to? One who will try this or the one who will never try this?
Ricotta Pound Cake
Adapted from - Maple Granola
Rolled Oats - 3 cups
Flax seeds - 1/2 cup (I used roasted - optional)
Salt - 1/4 tsp
Cinnamon - 1/2 tsp
Maple Syrup - 1/3 cup
Oil - 1/4 cup or 4 TBSP
Raisins - 1 cup (Or any other dry fruit or a combination of fruit and nut)
In a large skillet preferably non stick, take the rolled oats. Place it on very low heat and toast it stirring frequently. About 8 - 9 minutes. After about 5 minutes, add the flax seeds. If you are using nuts, you might want to add them along with the rolled oats so that they all get toasted at the same time. In a measuring cup, measure oil, maple syrup. Add salt and cinnamon to it and whisk to combine. When the oats have lost their raw smell, add the liquid all at once and keep stirring. You cannot leave this for more than 1 minute without stirring. Or it will burn. When the whole mixture has become dry and smell wonderful, add the raisins. Stir once or twice and turn off the heat. You will still have to stir it once in a while till the skillet cools down a bit. Cool completely before storing in an airtight container.
Maple Granola post.