Tonawanda News — As was quoted by one of the many volunteers, “it takes hands to build a house, but only hearts can build a home.” She donated this revised recipe for gift-giving and enjoying for the holidays.
“There’s nothing quite like making your own granola for the holidays, and for gift-giving,” she said. You can toss in as many nuts and fruits as you want and sweeten it to your taste. While the possibilities are endless, we love this honey-sweetened variation for Christmas with sesame seeds. The cardamom clings to the almonds, dried apricots and pears, and oats, adding a Christmasy touch.
Honey almond granola
3 cups (9 ounces) old-fashioned oats
1 cup sliced almonds with skin
1/4 cup sesame seeds
6 tablespoons vegetable oil
6 tablespoons mild honey
1 teaspoon ground cardamom
1/2 cup dried apricots, finely chopped
1/2 cup dried pears, finely chopped
1/2 teaspoon salt
Preheat oven to 350 degrees with rack in middle.
Oil a four-sided sheet pan or line with parchment paper.
Stir together oats, almonds, and sesame seeds in a large bowl.
Heat oil, honey, cardamom and 1/2 teaspoon salt in a small saucepan over low heat until heated through.
Stir into oat mixture.
Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
Cool granola completely in pan, then stir in fruit.
Makes six cups. Granola keeps, frozen in an airtight container, up to one month.
Marija Vukcevich is a freelance writer from Lewiston. Contact her at email@example.com.