Granola

A friend stopped by today to retrieve a long over due borrowed item (okay, several items) and remarked how good TOA smelled. This afternoon was a granola afternoon. Since I figured out how to properly make my own granola it has become a monthly ritual to make up a batch, which is always so good to have on those mornings when I can’t motivate to prepare a lunch anymore complicated than emptying something pre-made into a carrying container. A jar of granola and a jar of yogurt and I’m set. Although it’s very simple to make I thought I would share my recipe because home-made knocks the socks off of store bought, and provided you have a good health food store with a bulk dry goods section, it’s also much cheaper. This is my favorite variation but any nuts, seeds, and dried fruits of your choice will work fine; I find this mix to be an optimal balance between tasty and budget.

Granola

Adapted from Smitten Kitchen, with thanks.

Ingredients

Part 1

3 cups old-fashioned rolled oats

1/4 cup vegetable oil

1/2 cup chopped pecans

1/2 cup hulled and unroasted sunflower seeds

1/3 cup hulled and unroasted pumpkin seeds (pepitas)

1/3 cup packed dark brown sugar

1/4 cup honey

Pinch of cinnamon

Pinch of sea salt (regular table salt is fine if that’s what you have)

Part 2

3/4 cup tart dried cherries

3/4 cup dried blueberries

1 cup  raisins

Preparation

Put oven rack in middle position and preheat oven to 375°F.

Mix together all ingredients from Part 1 in a large bowl until combined.

Spread mixture evenly on a large shallow baking pan lined with parchment paper or Silpat and bake, for 15 minutes, stirring at the halfway point. From this point on continue to bake, checking and stirring every 5 minutes until mixture turns golden brown, which could be up to another 15-20 minutes. The granola can burn very quickly; my optimal cooking time is a total of 25 minutes.  Transfer pan with granola to rack to cool, stirring occasionally, about 45 minutes.

Stir in the dried fruit from Part 2.

It is best to keep granola in an airtight container in the freezer. This happy combo keeps the granola crunchy and good for several months.

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Comments
2 Responses to “Granola”
  1. Carol Baker says:

    Yum!

  2. Katie Bowser says:

    This looks awesome! Will try soon… 🙂

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