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The recipe below is great both as a munchie snack to take to work (no greasy fingers!) or eaten cold with milk and sliced pears for a quick breakfast. You can adjust the amount of maple sugar to suit your own sweet tooth.
NO-NUTS GRANOLA CEREAL
servings: approx. 3
2 cups rolled or quick-cook oats
1/2 tsp. almond extract OR 1 tsp. vanilla extract
2 tsp. canola oil
5 to 6 Tbsp. real maple syrup
1/2 cup dried chopped dates (nitrate free)
In a small dish, mix together thoroughly the extract, oil, and syrup. Measure the oats into a bowl. Pour the liquid mixture over the dry ingredients and stir, moistening all the cereal. Do this rather quickly so the mixture doesn't get gluey.
Add dates. Spread out thinly and evenly on a large, rimmed baking sheet. Bake in a 300 degree F. oven for approximately 30 minutes, stirring and turning occasionally while it heats. It should turn a light golden brown but don't let it burn. Remove, let cool and evaporate remaining moisture. Add dried dates if you're using them. Seal in a plastic bag or airtight container
NO-NUTS GRANOLA CEREAL
servings: approx. 3
2 cups rolled or quick-cook oats
1/2 tsp. almond extract OR 1 tsp. vanilla extract
2 tsp. canola oil
5 to 6 Tbsp. real maple syrup
1/2 cup dried chopped dates (nitrate free)
In a small dish, mix together thoroughly the extract, oil, and syrup. Measure the oats into a bowl. Pour the liquid mixture over the dry ingredients and stir, moistening all the cereal. Do this rather quickly so the mixture doesn't get gluey.
Add dates. Spread out thinly and evenly on a large, rimmed baking sheet. Bake in a 300 degree F. oven for approximately 30 minutes, stirring and turning occasionally while it heats. It should turn a light golden brown but don't let it burn. Remove, let cool and evaporate remaining moisture. Add dried dates if you're using them. Seal in a plastic bag or airtight container
