I turn off the oven and let the granola cool completely while still in the oven. I spread it out on a baking sheet and pop it back in a 250 F oven for about twenty minutes. Granola is great in the summer, but there are times when my lovely crisp granola becomes 'soft'. Triple H Days - as in hot, hazy and humid. Note, once browned to satisfaction, it will still seem a bit 'wet' and does not properly 'crisp up' until cool. Depends on one's oven, but in my case it is never as brown / tasty as I want it until closer to 50-60 minutes.

Maple Syrup - I prefer that to honey, but either worksīaking sheets - use rimmed baking sheets, lined with non-stick aluminum foilĭried fruit - note that dried fruit is added after the baking - once I accidentally added them before baking - no harm doneīaking time - I bake this longer than 20-30 minutes. Mixing bowl - be prepared to use the largest bowl in the kitchen for mixing

Pumpkin Seeds / Pepita - I use roasted pumpkin seeds rather than 'raw' Hazelnuts - I do love hazelnuts, but am not always in the mood to go through the process of removing the skins skinless ones can sometimes be found in bulk stores I often use roasted, non-salted, skin-on almonds arguably a nicer taste with the toasted hazelnuts the photo reflects that I have even added pistachios at times, and sometimes use two nuts to make up the required 1 cup Large Flake Oats - aka Quaker rolled oatsīarley Flakes - I have never found / used barley flakes - though I guess health food stores would have them - instead I always use bran flakes - also healthy I assume Others seed/nut/fruit combinations: 1) almonds, wheatgerm, dried cherries 2) pecans, flaxseeds, dried mango 3) walnuts, dried apricots, and figs Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown.Ĭool and stir in the dried fruit. Bake at 250 F for 20 to 30 minutes (or more - see Tips). (Dried fruit goes in AFTER the bake period.) Spread the mixture out onto two baking sheets or do it in two batches. Combine the wet and dry mixes and stir thoroughly. In a smaller bowl, whisk together the water, oil, maple syrup, and vanilla. In a large bowl combine the first eight ingredients.Ģ/3 cup (160 mL) maple syrup (or honey, or combination) Note that it results in a 'loose' granola rather than one with hard clumps - but that's the way I like it.ġ cup (240 mL) skinned hazelnuts, coarsely chopped It is a forgiving recipe, and you can make many modifications as long as the overall quantity of dry and liquid ingredients sats the same. This Granola (directly from Rebar: Modern Food Cookbook with modification tips under Notes) has come out of my kitchen countless times, been shared with many, and has travelled well in parcels to faraway places. Kind of funny that the founders of Rebar came north of the 49th from Portland, now iconic in the food scene.

I recall glances from fine ladies worried that we'd ruin their afternoon, but the young-uns were angels. Who could have foreseen that son #1 's love and marriage would make Victoria part of the fabric of our lives. The threads woven into that fabric have included love and laughter, and many ideas about healthy living and eating - and an introduction to Rebar - the resto and cookbook. In Victoria, that meant that we went to High Tea at the Empress Hotel with two little boys. Throughout that trans-Western-Canada trek - working with the theory 'Who knows if we'll ever get to come back' - we tried to squeeze in as many experiences as possible. It was the last century when our family first visited Victoria, BC.

Bliss rebar