GRANOLA

far out

I’ve been making granola since the days I actually wore tie-dyed shirts and John Denver said “FAR OUT!”  Most concoctions have been too sweet, too cinnamony, too expensive, but for the last few years this mix has hit the spot.  It’s one of my favorite breakfasts, mixed with Greek yogurt that’s been lightly sweetened with smashed fruit, fruit juice, honey, or agave, and it’s a healthy snack food for road trips.  Although there’s kind of a long list of ingredients it’s really easy to make – the hardest thing to do is keep it from burning in the oven.

This recipe can be easily tweaked to your liking.  Substitute any kind of nuts for the almonds, even mixed nuts.  In place of craisins try dried cherries, blueberries, raisins and/or dates.  With dates try flavoring the mix with orange extract or a combination of orange and vanilla.  Don’t want to use wheat germ?  Try flax or chia seeds or just leave it out. Kids under 2 in your house?  Use agave instead of honey. We always have unsweetened coconut on hand and it’s commonly available in supermarkets these days but feel free to use sweetened coconut.  This recipe makes almost 3 lbs. of granola.  Stored in an airtight container it will keep for several weeks but you won’t have it that long once you discover its snacking potential.

— Joan, 28 November 2015

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GRANOLA

Makes about 2¾-3 lbs.

4 cups (440 grams) whole oats
3 cups (168 grams) sliced almonds or other nuts
1 cup (128 grams) toasted & salted sunflower seeds
1 cup (110 grams) unsweetened coconut
½ cup (52 grams) toasted wheat germ
4 Tablespoons (56 grams) melted butter or coconut oil
1/3 cup (126 grams) honey
1/3 cup (72 grams) brown sugar
1 teaspoon vanilla
½ teaspoon salt
1 cup (160 grams) craisins or other dried fruit

Preheat oven to 350°F. Prepare two 12″x18″ rimmed pans by lining them with parchment.

Mix together all the dry ingredients except dried fruit in a large bowl. Add the honey and vanilla to the melted butter and pour over dry ingredients.  Stir thoroughly to blend.  Divide into two equal portions. Spread each portion out evenly in each prepared pan.  Bake for a total of 15-20 minutes, stirring halfway through baking to redistribute so the edges don’t burn.  Watch carefully since there’s enough sugar in the mix to burn easily.  Take it from the oven when it appears golden brown and add the fruit.

Allow to cool completely before transferring to an airtight container.

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