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Blend of the Best Granola

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Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!

Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day!  Click here for our recipe of crockpot yogurt!

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Blend of the Best Granola
SERVINGS
18cups
CHANGE SERVING SIZE
cups
COOK TIME
1 hour, 15 minutes
PREP TIME
10minutes
READY IN
4hours

Ingredients

Instructions

  1. Combine the oats, almonds, brown sugar and cinnamon in a large bowl.
  2. Melt the butter and add the honey, agave (or substitute 1 c. Karo Syrup for both of these) and vanilla extract.
  3. Add this mixture to the oat mixture and blend well.
  4. Spread the granola mixture on two cookie sheet pans lined with parchment.
  5. Bake in a 275 oven for 1 hr. and 15 min.
  6. Turn the oven off and leave granola in for a couple more hours or even overnight to dry out.
  7. Remove from the oven, break up the granola and add any additional dried fruits.
  8. Store in an airtight container, for up to 6 weeks. Enjoy!

Fabulous Roasted Fruit Platter

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This Sunday after church the sisters, along with some invited guests, enjoyed a sumptuous southern breakfast, the perfect holiday treat especially for those who have southern roots.

The menu was extensive……..baked ham, grits, sausage, bacon, buttermilk biscuits and gravy, scrambled eggs, sticky buns and more than anyone could sample at one sitting. My favorite of all the dishes was a fabulous fruit platter consisting of a combination of roasted fresh and dried fruits and nuts that had been coated with a rich glaze of brown sugar, butter and Calvados.

This winter fruit and nut combination was “Out of this world”…and not only for a southern breakfast, but as a wonderful accompaniment to any number of other meals, especially at this time of year.

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Fabulous Roasted Fruit Platter
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
30-40mins
PREP TIME
20mins
READY IN
50-60mins

Ingredients

Instructions

  1. Cut fruit to desired size and shape. Spread out on sheet pan and brush with a little oil and cover with foil and roast about 15-20 minutes at 350 degrees Fahrenheit or until softened.
  2. Uncover and sprinkle with nuts and generously brush with glaze. Return to oven uncovered at 50 degrees higher and cook until nice and golden.
  3. Sprinkle with pecan and walnut halves and serve.
Glaze
  1. To make glaze melt butter and brown sugar together until sugar is thoroughly dissolved. Add cider, cinnamon, nutmeg, and Calvados and simmer till thick enough to spread.

Notes

If dried fruit needs softening soak in warm cider to reconstitute before roasting.
We used firm pears and apples, and pineapple for fresh fruit, along
with dried figs and apricots. Craisins could also be an interesting addition.