Rita’s Recipe: Granola
I’ve written before about the seven species of food mentioned inDeuteronomy 8:7-9. “For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, a land of wheat and barley, of vines and grapes and fig trees and pomegranates, a land of olive trees and dates…”
These seven species of food have special status and symbolize the close relationship between the Jewish People and Israel.
Three of these species are grapes, (which includes grapeseed oil) olive oil, and dates. I’m sharing my newest and favorite granola recipe jammed packed with nutrients, and which uses three of the seven species!
MY NEWEST FAVORITE GRANOLA
As an option, toss in another Bible seed: flax seeds!
- 1/3 cup real maple syrup
- 1/3 cup packed brown sugar (I used light brown)
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup grapeseed or canola oil
- 1/4 cup olive oil
- 5 cups old fashioned rolled oats
- 2 cups chopped or sliced nuts – your choice – I like walnuts and almonds
- 3 tablespoons flax seeds (opt)
- Dried fruit: 1-1/2 cups chopped dried dates or favorite fruit (buy dates already chopped) – I like a combo of dates and dried cherries or apricots
- Preheat oven to 325. Spray cookie sheets.
- Whisk syrup, sugar, extracts and oils together. Fold in oats, nuts, and seeds until coated.
Pour onto cookie sheets in even layers. Bake 30-35 minutes, rotating pan halfway through or until mixture looks golden. Remove and cool to room temperature. As it cools, granola crisps up nicely. Stir in fruit. Store in airtight container up to 3 weeks.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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