The Common Ground ~ Granola Grande

Recipes to enjoy year round!

Bean Recipes Spring Pinto Bean Wrap Black Bean and Corn Salad Black Bean and Basil Burgers Black-Eyed Peas Black-Eyed Peas and Greens Hummus Lebanese White Bean Salad Multi-Bean Salad Red Beans and Greens in Coconut Milk
Bread Recipes Apple Oatbran Muffins Confetti Corn Bread
Grain Recipes Apple & Pecan Wild Rice Pilaf Basmati Rice with Spices, Saffron, Walnuts and Peas Brown Rice with Two Sesame Flavors Couscous Salad Indonesian Rice Salad Millet-Vegetable Pilaf with Almond Orange Sauce Quinoa Salad Tabouli
Pasta Recipes Eggplant, Tomatoes, and Black Olive Penne Quinoa Pasta Prima Vera Spinach Noodles with White Sauce Whole Wheat Noodles with Olives, Artichokes and Dried Tomatoes
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Snacks and Desserts Choco-Peanut Clusters Chocolate Covered Pecan Pecan Oatmeal Cookies Granola Grande Vegan Chocolate Cake Vegan Vanilla Cake Elegant Oats for Four Banana Nice Cream Chocolate Crinkle Cookies Flaxseed Smoothie Fruity Pudding Green Tea Sorbet Sweet & Spicy Pumpkin Seeds Super Protein Berry Breakfast Smoothie Tofu Cheesecake
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Granola Grande

Adapted from Granola Madness: The Ultimate Granola Cookbook

4 c. rolled oats
2/3 c. whole wheat pastry flour
˝ c. each: sunflower seeds & chopped walnuts
2/3 c. each: maple syrup & canola oil or peanut butter
2 T. vanilla
1 tsp. cinnamon
Ľ tsp. sea salt
2 c. raisins or bite-sized dried fruit of choice

Preheat oven to 325. Warm maple syrup, oil or peanut butter, vanilla, cinnamon & salt over low heat. Combine remaining ingredients (except raisins). Add warmed ingredients and mix thoroughly. Spread on a cookie sheet and bake 20-25 minutes, stirring every 5 minutes. Remove to a bowl, stir in raisins & cool completely.

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