This crunchy granola may be eaten as a cereal (with milk); a snack; or as a topping for fruit, yogurt (frozen too), or ice cream. It
- ½–¾ cup brown sugar (or 6 Tbsp–½ cup honey) -
- ½ cup maple syrup (you can use lite) -
- 2 egg whites OR 1 extra large egg -
- 1 Tbsp vanilla extract -
- 1½ tsp maple extract -
- 1¼–1½ tsp allspice (pilpul angli in Israel) -
- 3 cups old-fashioned oats -
- 1 cup walnuts or sliced almonds -
- ½ cup bran and 6 Tbsp wheat germ, optional (I put it in and, honestly, can you tell from the photo above? If you can’t, your children can’t for sure! And the taste is not dominant at all!) -
Preheat oven to 325°F (175°C). Boil the brown sugar with the maple syrup. (You can do this in a microwave, but watch that it doesn’t boil over.) Cool. Add egg whites or egg. Add the extracts, allspice, oats, nuts, bran, and wheat germ. Spread onto a cookie sheet. Bake 35 minutes. Mix. Bake another 25 minutes. Cool. (Depending on your oven, you might have to increase or decrease the baking time, so keep checking the granola throughout.)
NOTE: Don’t confuse allspice with mixed spice. Allspice is the ground pimento berry. It smells like a blend of cloves, cinnamon, and nutmeg. Mixed spice is actually a mixture of some or all of these: cinnamon, coriander, cloves, allspice, ginger, and nutmeg.
TIP: If you can’t fi nd maple extract in your grocery, you can usually find it in baking supply stores or specialty shops.
This recipe was featured in Mishpacha Magazine, Issue 98