granola goodness

Whitney took these gorgeous photos of my granola for our soon-to-be-published church anniversary cookbook that I just had to share with you.

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

photo by Whitney Loibner

Here are the recipes one more time, because don’t these pictures make you want some!  For more Whitney food photo fun, check out our sushi on her blog!

Original Chino House Granola

2 cups rolled oats

1 cup sesame seeds (sometimes I substitute half the sesame seeds for flax seeds)

1 cup sunflower seeds

1 cup slivered almonds

1 cup broken pecans

2 cups dried fruit (I use a combination of cranberries, blueberries, cherries and mango pieces cut into thin strips.)

½ cup maple syrup

¼ cup blackstrap molasses

½ cup brown sugar

¼ cup canola oil

Mix all ingredients except fruit in large bowl. Spread granola on a parchment lined half sheet pan.  Granola should not be more than one inch thick. Bake at 325 degrees for 30 minutes, stirring every ten minutes. Toss in the fruit and cook about 5 more minutes.  Allow to cool completely before storing in air-tight container. Enjoy!

Almond Coconut Granola

loosely adapted from The Barefoot Contessa

Ingredients:

4 cups oats

2 cups shredded coconut

2 cups sliced almonds

1/2 cup pumpkin seeds

1/4 cup coconut oil

2 tablespoons butter

2/3 cup honey

1/4 cup maple syrup

1 cup dried cranberries

1 cup dried blueberries

Directions:

Mix together the oats, coconut, almonds and pumpkin seeds.

Melt coconut oil and butter together.  Add honey and syrup.  Pour over dried ingredients.  Stir until mixed.

Spread on parchment and bake at 350 for 45 minutes or until it begins to brown.  Stir every 15 minutes.

Toss with dried fruit while still warm.  Allow to completely cool before storing in an air tight container.

Enjoy!