Maple-Nut Granola

There are two local Connecticut (vegetarian) cookbooks that I have; The Best of Bloodroot from the Bloodroot Restaurant in Bridgeport and Clean Food by Terry Walters. Bloodroot is fairly complex and calls for somewhat obscure ingredients when it comes to the novice--but it definitely has some easy soups and a few simple recipes. Clean Food is a bit more user-friendly, with more descriptive instructions. BUT either way these two are on my must-have cookbook lists.

Last night John and I were discussing the second-shift problem of over-snacking before bed. He gets out at 11:00pm and we don't get to sleep until 3:00am some nights. I did some research and came up with some healthy snacks that will hopefully keep us decently satisfied without lots of acid-reflux and weight-gain. A little bit of granola and plain yogurt is one of them, and who really wants to spend $8 on artisan granola? Not I...the following is a total money-saver; yes the ingredients may be a good chunk of change--but this is baking in bulk--you do the math.

Tonight I am making my own homemade Maple-Nut Granola--a much modified version inspired by Clean Food, and I want to note that it's only modified because I did not have all the ingredients at hand, so I used what I had. And I only made a 1/2 batch in case I screwed up.

2 C rolled oats(I used gluten-free)

1 C crisped rice cereal

1 T cinnamon

3/4 C shredded dried coconut

1/2 C chopped walnuts

1/2 C chopped almonds

1/2 C dried blueberries

1/4 C whole flax seeds (this may have been too much!)

3oz canola oil

3oz maple syrup

1/2 t almond extract (I only used less than 1/4)

Preheat oven to 250F and have on hand a 13x9" glass baking dish. Mix all dry ingredients well, and in separate bowl whisk up the wet. Combine in large bowl.

NOTE:When it comes to mixing various things such as this I like to shake them up in a large tightly-lidded tupperware bowl--helps to coat and evenly distribute. You may need to open and stir here and there because finer ingredients may settle--use your best judgement. Make sure there is enough room in the bowl--if I had made the full recipe I would have had to use an extra large bowl and a spatula for the mixing.

Spread mixture in the glass baking dish and bake on top rack for 30min, stir and bake 30min more. Cool, break-up the chunks and store in air-tight container.

Please remember this is a very modified version, for the full and unmodified version of this recipe, please see Terry Walter's Clean Food--a must-have book!!!