This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.
I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.
Source: The Recipe ofLove
Date tried: July 9, 2012
Yield: 4 servings
Time needed: 20 to 40 minutes, depending on choice of grain
Although this is listed in the Breakfast section of The Recipe of Love, it is also suitable as a side dish with any meal.
I have altered the instructions in two ways. First I reconciled the instructions with the list of ingredients. Although the list of ingredients calls for only ½ cup of spiced butter, the instructions called for 2 full cups.
Also, in my experience cracked wheat ordinarily takes only 15-20 minutes to absorb the water over a simmer heat. I am sure if I left the saucepan on a boil for 35-45 minutes as the original printed instructions dictate, I would be setting off smoke alarms big time as the wheat burned black in a dried-out pot. Also a covered pot and a lower heat saves energy and keeps the kitchen cooler. So I have revised those instructions to match my actual practice.
This is one of the best methods I have found for preparing granola. I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.
This lives up to its name. A nice granola and easy to make. I like the generous amount of coconut in this one. The only drawback with granola is that it needs frequent attention to prevent burning. So choose a time to make it where you will not be interrupted by other chores.