Tuesday, February 1, 2011


Cook's Illustrated


Makes 7-8 cups.   Published July 1, 1994.  

1cup walnuts , broken into 1/4-1/2-inch pieces
3cups rolled oats
1/2cup unsweetened shredded coconut
1/2cup blanched almonds , halved
1/4cup sesame seeds
1/4cup sunflower seeds
1/4cup maple syrup
1/4cup honey
1/3cup canola oil
1cup raisins


  1. 1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
  2. 2. Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
  3. 3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
America's Test Kitchen
America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

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