Web Extra: Berry Street Bakery House Granola Recipe

 The Texas Hill Country: A Food and Wine Lover's Paradise is one part cookbook, one part tour guide. Enjoy this granola recipe featured in the book. Read the accompanying story in the May 2009 issue of Texas Highways Magazine.

Berry Street Bakery House Granola

The Texas Hill Country: A Food and Wine Lover’s Paradise by Terry Thompson-Anderson (Shearer Publishing, 2008) includes this recipe from Berry Street Bakery in Llano. The bakery/lunch spot sells this delicious granola in small bags displayed on top of the bakery counter. It’s easy to make and would make great hostess gifts or Christmas gifts, sealed in plastic bags and packed inside colorful tins.

1 cup dried cranberries

1 cup dark raisins

1 cup golden raisins

1 cup mixed dried fruit

¾ cup canola oil

1½ cups honey

1 teaspoon cinnamon

4 cups rolled oats

4 cups wheat flakes

2 cups sunflower seeds

2 cups raw wheat germ

1 cup chopped pecans

1 cup sliced unskinned almonds

1 cup whole almonds

1½ cups coconut

Preheat oven to 325 degrees. Combine the fruits in a bowl and toss to blend; set aside. Combine the canola oil, honey, and cinnamon in a bowl, whisking until well blended; set aside. In a large bowl combine all remaining ingredients. Pour the oil mixture over the dry ingredients in the large bowl. Stir to mix well. Spread the mixture out in a thin layer on baking sheets. Toast in preheated oven for 10 to 15 minutes, or until light golden brown. Do not overcook. Remove from oven and cool on wire racks. When completely cool, turn the mixture out into a large bowl and mix in the reserved fruits. Store in an airtight container. Yield: About 1 gallon.


 

See the full article in the May 2009 issue.

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