Recently I was contacted by the publisher of the new Morning Glory Farm cookbook and offered a copy to review. The book is about a family farm on Martha’s Vineyard and shares stories of how the farm became one of the most popular in the area. The best part about the book, aside from it’s glossy pictures that will make you wish you could eat the pages, is the recipe collection: 70 of the family’s most treasured recipes.
Although most of the recipes were calling my name, it was a granola recipe that caught my eye. I left the book sitting open on my kitchen table for about a week and a half (because you can do that when you live alone) before I finally made the recipe on a Sunday afternoon.
The best part about this granola is that it pulls double duty: a substantial snack or a breakfast cereal, chock full of almonds and cranberries (the original recipe called for dates but I had cranberries on hand so that’s what I used. I could make so many jokes here about how I DON’T HAVE ANY DATES but I’m going to refrain).
- 5 cups old-fashioned rolled oats
- ½ cup wheat germ
- 1½ cups sunflower seeds
- ⅓ cup sesame seeds
- ⅓ teaspoon salt
- ¾ cups maple syrup
- 1 tablespoons vanilla
- ½ cup canola oil
- 1 cups sliced or slivered almonds
- 1 cups chopped dried fruit (such as medjool dates, raisins, cranberries)
- Preheat oven to 325 degrees F. Mix all ingredients except nuts and dates together and spread on two deep sided baking sheets or roasting pans. Bake for about 30 minutes, stirring once.
- Reduce heat to 250 degrees F and continue baking for up to an hour (depending on the strength of your oven) or until nearly brown, stirring frequently. Add almonds and bake another thirty minutes.
- Remove from oven and stir in dates. Cool thoroughly and store in air-tight containers.
Note: I quartered this recipe because if I didn't like it, I didn't want to wind up with 20 cups of granola but could have easily made more. I loved it and know it's going to become a breakfast staple. I might suggest halving it but if you have a family of eaters, go for the whole thing.