Editor’s note: I can personally attest to the comfort-inducing qualities of Marion Owen’s granola. It’s best enjoyed sitting on the deck of the Cliff House, their B&B in Kodiak. Of course, second-best is right in your own home! –Scott
“Throughout the year, I make dozens of batches for our B&B guests.
“The secret’s in the sauce. No kidding. The sauce is made by heating the liquid ingredients together before folding in the dry ingredients. This recipe is not cast in stone: Experiment with other ingredients.”
KODIAK ISLAND GRANOLA
1/2 cup water
1/2 cup vegetable oil (optional)
1/2 cup honey or maple syrup
1 cup peanut or almond butter
2 tsp vanilla extract
8 cups old-fashioned rolled oats
1 to 2 cups brown, date or coconut sugar
1 cup wheat germ
5-1/2 cups wide-stripped unsweetened coconut
2 cups shaved almonds
2 cups cashews (bits are OK)
1 cup raw sunflower or pumpkin seeds
1/2 cup flax seed meal, sesame seeds, etc.
Mix the sauce ingredients in a pan and place on low heat. Stir often. In a large bowl mix dry ingredients. When the sauce is smooth and begins to bubble, pour it over the dry ingredients and toss with a spoon or rubber spatula until well mixed.
Shake onto 2 or 3 cookie sheets or jelly roll pans and bake at 275 degrees until light brown. This will take an hour or more. Don’t be tempted to crank up the heat because it’s a drying as well as a baking process. To save energy, turn the oven off occasionally. Let granola cool before storing it in an airtight container.
Blessings to you,
~ Marion 🙂
P.S. You might enjoy my timely blog post about Christmas oranges, what Santa Claus does during the summer, and a special version of The Night Before Christmas. CLICK HERE.
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