My Grandma was a big collector of recipes, and when she passed, I got her accordion file of all the recipes she collected. Some recipes were in the newspaper dating back to the ‘60s. She had so many recipes in fact 10 years ago, my parents asked her for her favorites and they made them into a family cookbook, guess what everyone got for Christmas right now. This recipe is a take on a recipe from that cookbook but I don’t ever remember her actually making it.
Originally this was a newspaper clipping from a restaurant down the harbor from my grandparent’s house called Blueberry Hill. It was one of those special occasion restaurants, I remember going there a few years for Mother’s Day brunch. One year my grandpa let my oldest cousin (who was maybe 17 at the time) drive all the grandkids to brunch in their old Ford Model T. I was maybe 8 at the time and got to sit in the pull out back seat with the top down, I thought it was the coolest damn thing in the world even if it was only a mile away.
My kiddos love yogurt and they really love granola with their yogurt. After too many years of buying granola, I finally decided to make some. I found some recipes online and they were only ok. It wasn’t until I was thumbing through my old, tired cookbook and saw there was a granola recipe, so I decided to try it! Man, was it good! But me being me, I, of course, changed things to make it what it is now. I changed the corn syrup to maple syrup and brown sugar and changed the tired purple raisins into amaretto soaked golden raisins. The old granola I used to make would stay in the cupboard for a month or more but now I make a double batch of this and it lasts maybe a week!
- 5 cup Rolled oats
- 1 teaspoon Cinnamon
- 1 cup Golden Raisins
- 2 tablespoons Almond Liqueur
- 2 tablespoons Water
- 1/2 cup Oil
- 1/2 cup Brown Sugar
- 1/2 cup Maple Syrup
- 1 tablespoon Vanilla
- 1 teaspoon Salt
- 1 cup Almonds
- Soak raisins in almond liqueur and water for 20 minutes. Drain the raisins but keeping 1/4 cup of the soaking liquid. Lay to dry on a paper towel and set aside. Preheat oven to 350°.
- In a large bowl mix together oats and cinnamon and set aside.
- In a medium, pot adds brown sugar, maple syrup, oil, the soaking liquid, and salt. On medium/low heat bring the mixture to a genital boil, but boiling sugar rises rapidly, so be careful!
- Take the sugar mixture off the heat and add the vanilla. Pour the mixture on top of the oat mixture and stir to make sure everything is coated evenly.
- On parchment-lined cookie sheets spread the granola into a thin layer. You may need 2 sheets. Bake for 10 minutes and stir, trying not to break up any bunches. Then bake for another 10 minutes.
- Stir the granola, then add the almonds on top of the granola and bake for another 10 minutes.
- Stir the granola again, add the raisins to the top of the granola and bake for 5 more minutes.
- Remove from the oven and allow to cool completely, before adding it to your favorite yogurt.