This week we baked granola cookies, made with homemade cherry almond granola. Yum! I love granola, especially homemade. The cookies were delicious, a bit spicy from the cinnamon, and nice and chewy. I decided to make my cookies in bar form as opposed to individual cookies in an effort to save time. Wendy at Pinkstripes made hers this way also. http://pinkstripes.wordpress.com/2009/04/26/sms-granola-breakfast-cookies/
You can find the recipe for the cookies at Jessica's blog -"A Singleton in the Kitchen". http://www.singletoninthekitchen.com/2009/04/sweet-melissa-sundays-granola-breakfast.html
Here is the recipe for the Cherry Almond Granola, from the Sweet Melissa Baking Book.
5 cups of rolled oats
3 cups rye flakes
1 cup unsalted shelled sunflower seeds
1 cup roasted shelled pumpkin seeds
1 cup whole natural almonds
1/2 cup dey milk powder
1/2 cup canola or veg oil
3/4 cup clover honey
3/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 cup dried currants
1 cup dried cherries
1 cup golden raisins
Preheat oven to 250F. Line two cookie sheets with parchment or foil.
In a very large bowl, combine the oats, rye flakes, sunflower and pumpkin seeds, almonds, and dry milk powder.
In a medium saucepan over medium-low heat, whisk together the oil, honey, maple syrup, cinnamon, nutmeg, cloves, allspice, and ginger and bring to a simmer, 3-4 minutes.
Pour thr hot mixture over the oat mixture, and mix well to combine.
Divide the granola equally between the prepared cookie sheets, spreading it evenly into a single layer. Bake for 1 1/2 to 2 hours, stirring every 15 minutes, until golden. Remove to a wire rack to cool completely.
Break up the granola into a bowl. Add the fruit and mix thoroughly.
Store in an airtight container.