After reading Molly’s post about homemade granola, I wanted to make a batch for our household. Granola is the basic all-encompassing health food that can be eaten in place of morning cereal or afternoon snack. It consists mostly of oats, dried fruits and nuts. Oats come in multiple forms: groats, rolled and instant. For people short on time, instant suffice but I personally prefer rolled oats, also known as old fashioned oats. Granola is almost always made with rolled oats. When I read homemade, I quickly jumped on the band wagon.
I searched high and low for a good recipe and found one I liked. Most recipes called for either sunflower seeds, shredded coconut or both. I never have sunflower seeds in my pantry so decided against adding those. I wanted to add coconut but didn't because the husband threatened to not eat the granola if it had coconut. And that's when I almost hit him with a wooden spoon. I used the Slashfood recipe as a guide, cut their recipe in half and combined ideas from various sources to make my own. Don’t be surprised.
Granola (Adapted mostly from Slashfood)
1 cups rolled oats (not instant)
1/2 cup toasted almonds
1/8 cup sesame seeds
1/8 cup toasted wheat germ
1 tbsp Flax seed
1/4 cup dried fruit, I used dates
1/8 cup cooking oil
1/4 cup honey
Heat oven to 300F degrees. Toast almonds in a heavy sheet pan for 6 minutes. In a large bowl, mix the oats, sesame seeds, wheat germ, and flax seeds. Add toasted almonds. If you have a 1/8 measuring cup, use it to measure oil-I didn’t so I used a 1/4 cup and poured oil until it was half full. It’s important to add oil first because it keeps honey from sticking to the cup. Measure honey and add to the bowl with oats (twice if you’re using a 1/8 cup). Mix everything well enough so the oats and grains have a coating of oil and honey. Pour the mixture in a heavy sheet pan. Bake for 30 minutes with a wooden spoon. Stir everything half way through the cooking process. When finished baking, add dates (or dried fruit of your liking) and combine. It is important to stir gently when it’s warm to avoid breaking the mixture and large clumps.
So you ask, why isn’t there a picture of this fabulous granola? There isn’t a picture because I did not stir half way through the baking as clearly stated in the recipe. And if that wasn't enough I read the temperature 300F as 400F. damn those numbers screwing with my head. When turning on the oven, I cranked up the heat to 400F so when it was done we had few burnt pieces. Fortunately it wasn’t all burnt so I rescued everything else. This goes back to my earlier point about being a professional baker. Not happening.
Regardless of my own stupidity, the granola was scrumptious the next morning. It wasn’t too sweet and just a little scorched. Even with a slight burnt taste, we finished it in a week. This weekend I’ll make another (bigger) batch with the oven on at 300F.
I must say I am happy to have found a recipe that will replace my disturbing oat-eating morning routine. I am a permanent convert.
