Great Plains Granola
Prairie Home Cooking
Judith M. Fertig
Amber waves of grain, sweetened with honey and studded with chopped nuts and dried fruit, fill your cereal bowl with the bounty of the prairie. Enjoy this granola for breakfast with warmed or cold milk, or later in the day as a dry snack.
- 1/2 cup finely chopped hickory nuts or almonds
- 1/2 cup finely chopped pecans
- 1 cup rolled oats
- 1 cup cooked wheatberries (see Note)
- 1/2 cup flaked sweetened coconut
- 1/2 pound (2 sticks) unsalted butter
- 1 cup wildflower or other medium-colored honey
- 1 teaspoon ground cinnamon
- 1/2 cup dried cherries or raisins
- 1/2 cup dried cranberries
1Preheat the oven to 325 degrees. In a large bowl, combine the nuts, oats, wheatberries, and coconut. Stir well to blend. Melt the butter in a saucepan over medium heat, add the honey and cinnamon, and stir well to blend. Pour this mixture over the grain mixture and stir again to blend.
2Lightly oil two baking sheets. Transfer the granola to the sheets, spreading it evenly and patting it down gently. Bake the granola for 30 minutes, or until golden brown. Set it aside to cool. When the granola is cool, break it, over a large bowl, by hand or with a knife into small chunks. Stir in the cherries and cranberries. Store the granola in an airtight container.
Note: To cook wheatberries, soak them for 1 hour in water to cover. Drain them, add them to a saucepan with new water to cover, and simmer, partially covered, for 45 minutes to 1 hour, stirring occasionally and adding more water if necessary, until the berries are soft but still chewy.
Excerpted from Prairie Home Cooking, by Judith Fertig. © 1999, used by permission from The Harvard Common Press.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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