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Filtering by Category: grains

Apple Cinnamon and Maple Granola

Patricia Reitz

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.


Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.


Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.


Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.


Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:

Apple Cinnamon and Maple Granola

makes 12 servings


  • 5 cups old fashioned rolled oats

  • 1 cup almonds, chopped

  • 1/2 cup brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon dried ground ginger

  • 1 teaspoon fine salt

  • 3/4 cup applesauce

  • 1/2 cup pure maple syrup

  • 2 tablespoons vegetable oil

  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 300F.

  2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.

  3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.

  4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.

  5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.

  6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.

  7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)

Coconut Almond Granola

Patricia Reitz

DSC_1211 (2).JPG

I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

DSC_1181 (2).JPG

Pour the maple syrup mixture over the oat mixture and stir well.


Stir until all the dry ingredients are coated.


Pour the mixture into a large roasting pan and bake in a preheated 250F oven.


Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

DSC_1194 (2).JPG


Items used to make this recipe:

Coconut Almond Granola

makes 8 servings


  • 3 cups old fashioned rolled oats

  • 1 cup sliced or slivered almonds

  • 7 ounces sweetened flaked coconut

  • 1/3 cup shelled sunflower seeds

  • 6 tablespoons pure maple syrup

  • 6 tablespoons packed dark brown sugar

  • 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)

  • 2 tablespoons warm water

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon fine salt

  • 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)


  1. Preheat oven to 250F and spray a large baking dish with nonstick spray.

  2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.

  3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.

  4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.

  5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.

Lyle's Golden Syrup Cookies

Patricia Reitz

Lyle's Golden Syrup is one of my favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

golden syrup cookie recipe

Start by whisking together all purpose flour, baking soda, and baking powder. 

cookies using lyle's golden syrup - ButterYum

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.



how to use lyle's golden syrup in recipe

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  


Stir in pure vanilla extract - be sure to use the good stuff!

secret ingredient oatmeal cookies

Now stir in old fashioned oats and the flour mixture.

how to use golden syrup

Stir until no traces of dry oats or flour remain.

what size ice cream scoop to make cookies?

For this recipe, I use a #50 scoop to ensure all my cookies are the same size.  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

what's the best surface to bake cookies on?

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small silicone baking mat (like this one).  

Let's check out the results below, shall we?

which nonstick surface is the best for cookies?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

cookies made with lyle's golden syrup

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:

Lyle's Golden Syrup Cookies

makes 18 cookies


  • 3/4 cup all purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 7 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 2 tablespoons lyle's golden syrup

  • 1/2 teaspoon pure vanilla extract

  • 1 cup old fashioned oats


  1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

  2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

  3. Add flour mixture and oats and stir well to combine.

  4. Place cookie dough in an airtight container and chill for 30 minutes.

  5. Preheat oven to 325F and place rack in the center position.

  6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

  7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.. NOTE: I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.

  8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.