The La Bakery in Los Angeles was started in 1989 by Nancy Silverton. She started baking bread primarily for her then husband and partner, Mark Peel,
who owned the restaurant next door called Campanile
Campanile is now closed but La Brea Bakery continues to live on
and the bread and other yummy bakery goods
can now be found nation wide.
I love the bread but I really really love the granola and so does my family.
The granola sells for around $7 dollars for a small package and it lasts in our house about 2 days.
So I decided to try my hand at making granola and getting as close as I could to the La Brea Bakery recipe.
I will take you through the steps and you can jot down the ingredients if you are a granola lover too.
It is a really easy recipe!
start with two really large bowls...
one for the dry oatmeal stuff and the other for the dried fruit
which is added in at the end
7 cups uncooked rolled oats
7 oz unsweetened flaked coconut
1 cup stabilized wheat germ (you can leave this out if you want)
1 cup whole almonds
( you can chop if you like but La Brea uses whole almonds)
1 cup sunflower seeds
mix the dry mixture well and set aside
now we add a few things to bind the granola together and sweeten it up
in a measuring cup mix together:
1/2 cup vegetable oil
1 cup pure maple syrup
1/4 cup honey
1 Tsp salt
1 Tbl vanilla extract
I add about 1 tsp of salt too
but you don't have to
I put the liquid in the microwave for 1 minute to warm up the ingredients
and make it easier to combine with the oats
slowly pour the syrup over your oats, a little at a time,
mixing thoroughly to coat until well combined
I like to add a little cinnamon too
about 1 to 2 tsp
during this mixing process
Heat the oven to 250 degrees and prepare your baking sheets for toasting the granola
my preference is to use 4 small 1/2 sheet pans lined with parchment
It is easier to turn while baking in the smaller pans
and I think they brown more evenly...
but use what you have
bake for 90 minutes
turning the mixture about every 20 minutes
to brown evenly
my oven runs hot so I try not to over bake this
which you can easily do if you venture too far from the kitchen
low and slow baking is better for even toasting
now here is where you can get creative
you need about 5 cups of dried fruit to finish off the granola
here are my favorites:
1 cup raisins
( la brea uses golden but I like the dark raisins)
1 cup cranberries
1 cup chopped dates
I doubt the original has dates but they are great in this recipe
1 cup chopped plums
I buy these little pre chopped plums which are great
and finally 1 cup of any other dried fruit of your choice
I have tried
cherries, apricots and mango
and they are all really good
or you can double up on something else, just get to a total of 5 cups of dried fruit
by the way...while this is baking away your entire house will smell like a freshly baked oatmeal cookie
just an added bonus!!!!
your granola should look
golden toasty brown
Now you add the dried fruit to the baked oats
I mix mine in a really huge salad bowl with my handy salad tongs...hey what ever works right?!
You need a really large bowl because you end up with around
18 cups or 4 1/2 pounds of granola!
When it has cooled
I transfer some to a big jar and set it out near our coffee station
this is great for snacking too!
this makes a ton of granola
so the rest I package up and pop in the freezer
my granola breakfast is usually:
nonfat plain yogurt
some strawberries, raspberries or blueberries
and a big scoop of granola
mine never looks quite this pretty but tastes delisch
give it a try this weekend and see what you think!