Favorite bulk granolas
Golden Temple makes many popular kinds of granola. Try these top sellers, available in bulk at all PCC stores:
- Vanilla Almond
- Coconut Almond
- Super Nutty
- Lowfat Raisin Almond
Don’t overlook the other brands, such as Nature’s Path's Pomegranate Plus or Breadshop's Blueberries and Cream for an antioxidant boost to your morning.
Nut lovers scoop up Breadshop's Honey Gone Nuts, which contains almonds, walnuts, cashews, sunflower and sesame seeds.
[ Bulk Foods ]
The Oxford American Dictionary defines granola as a breakfast food consisting typically of a mixture of rolled oats, nuts, dried fruits and brown sugar. This doesn’t begin to describe the varied flavors and ingredients that are found in today’s granolas, nor the healthy properties of whole grains, fruit and nuts.
The beauty of bulk foods is in trying small portions to see what you like. Buy one serving of several kinds and take a taste test. If you’re stuck in a breakfast rut, we bet that you’ll be expanding your granola choices soon.
Organic Maple-Almond-Raisin Granola
If you're feeling adventurous, try making your own granola. The majority of these ingredients can also be found in our bulk section. A quarter cup in the evening, with a bit of nonfat organic yogurt, makes a wonderful dessert.
Yield: About 5 cups
- 4 cups organic regular or thick rolled oats
- 1/4 to 1/2 cup organic raw almonds
- 1/3 teaspoon grated nutmeg
- 1 teaspoon powdered organic cinnamon
- 1/3 teaspoon Eden sea salt (optional)
- 1/3 to 1/2 cup organic maple syrup
- 2 to 4 tablespoons refined organic oil (safflower, canola or sesame are good choices)
- 1 teaspoon organic almond extract
- 1/2 cup organic Thompson raisins
Preheat oven to 325° F with oven rack in center position. In a large bowl, combine dry ingredients. Reserve raisins. Blend maple syrup, oil and almond extract in small bowl, then pour mixture over dry ingredients. Mix thoroughly using hands or two rubber spatulas. (Hint: if using hands, wet them first.)
Spread the mixture thinly on two or three cookie sheets (lightly sprayed or wiped with oil, or use sheets of natural parchment paper, available at PCC). Bake for 10 to 15 minutes, stir well and return to oven for another 10 to 15 minutes till all is a light, toasty brown—not overly toasted.
Transfer hot cereal back to the large bowl, immediately add the raisins and toss well so they absorb the heat of the cereal and plump nicely. Cool completely and store in closed jars or other containers.
Recipe by Goldie Caughlan, PCC Nutrition Education Manager
Sound Consumer, January 2003