Tuesday, January 3, 2012

Granola Parfaits served at the Parish House inn, an Ann Arbor/Ypsilanti area bed and breakfast

This is a delicious granola that I usualy prepare without the dried fruit, and use it as a topping for a fruit parfait for breakfast. Just layer fresh berries or other fruit, yogurt and top with 1/2 cup of the granola mixture. Choose a flavor of yogurt that compliments the fruit. I usually use vanilla. Enjoy!




PARISH HOUSE INN GRANOLA


yield: 6 cups




3 cups regular old fashioned oats


1/2 cup almonds (whole, sliced or slivered)


1/2 cup pecans or walnuts ( whole is best)


1/2 teaspoon cinnamon


1/2 teaspoon ground nutmeg


1/2 cup honey


1/2 cup water


1/3 cup cooking oil ( canola is good)


2 teaspoons vanilla


1/2 cup dried cherries


1/3 cup snipped apricots


1/3 cup raisons or currants





Preheat oven to 300o. Spray a 15X10 inch baking pan with cooking spray.



In a large mixing bowl, stir together the oats, almonds, pecans, cinnamon and nutmeg and mix well.



In medium mixing bowl, stir together honey, water, oil and vanilla. Add to the oat mixture, mixing well. Spread evenly on the prepare baking pan.



Bake in the preheated oven for about an hour, or until brown and crisp.....STIRRING EVERY 15 MINUTES TO INSURE EVEN BROWNING.



Remove from oven and let cool completely. Stir the de fruit and store in an airtight container.

Chris Mason


Innkeeper
Parish House Inn
an Ann Arbor/Ypsilanti area bed and breakfast