Granola

This recipe is from Penzeys Spices, a spice store my sister-in-law introduced me to. They carry an incredible assortment of various generic and ethnic spice arrangements. I've tried other granola recipes but really liked the flavors of this one!

4 Cups Rolled Oats

1 Cup Oat Bran

1/2 Cup ground Flax Seeds

1-2 good handfuls of raw nuts: pecan pieces, walnut pieces, chopped or sliced almonds (optional)

1/2 - 1 Cup Coconut (optional)

1 1/2 tsp. Cinnamon

1/2-1 tsp. Powdered Ginger

1/4 tsp. Ground Nutmeg or Ground Cardamom

1/2 Cup Apple Juice

1/4 Cup Pure Maple Syrup

1/4 Cup Olive Oil

1 tsp. Vanilla Extract

1 tsp. Almond Extract

Preheat the oven to 300 degrees. In a large bowl combine oats, oat bran, flax, nuts, cinnamon, ginger and nutmeg or cardamom. Mix well. Add the apple juice, maple syrup, olive oil, vanilla and almond extracts. Mix well. The granola should look just moist enough; if it's looking dry, drizzle a tiny bit of oil and syrup over the granola and mix again.

Line two cookie sheets with waxed paper and evenly divide the granola on each. Spread the mix to form a single layer. The granola will bake in three stages of 20 minutes. After the first 20 minutes, take out the cookie sheets, stir the mix and spread it out in a single layer again. Put the granola back in the oven for another 20 minutes. After the granola has been in the oven for a total of 40 minutes, stir the mix on both cookie sheets, spread it out, but put the cookie sheets back on opposite racks. The mix should be dry and tasted at the end. Let the mix cool, then store in an airtight container.

*Note: I like to eat mine topped with craisins or fresh fruit!