The Texas Traditions Signature Chefs Series

Mayhaw and Apple Crunch Granola

Featuring
Executive Chef Chris Ferrier
Hyatt Regency Lost Pines Resort and Spa

**Hyatt Lost Pines uses this homemade granola in Firewheel Café and for snack breaks in meeting rooms.

1 cup Texas Traditions Mayhaw Jelly Add to Basket
½ cup apple juice
1 each cinnamon stick
3 cups rolled oats
1 cup rolled barley
1 cup rolled rye
½ cup rolled wheat
½ cup flax seed
1 cup Texas pecans
1 cup dried cranberries or cherries
1 cup dried apricots, diced
1 cup raisins

Six cereal size servings or 12 snack size servings

Pre heat oven to 300 degrees. Over medium heat, combine Mayhaw Jelly, apple juice and cinnamon stick in small pot. Bring to a simmer, 5 minutes.
Remove pot from heat, bring to room temperature.

Combine all ingredients from rolled oats to raisins. Add Mayhaw Jelly “syrup” Toss to coat, spread on baking tray and toast in oven. Times vary, toast until light to golden brown. 10 to 20 minutes. Thoroughly cool on pan, store in airtight container.