Saturday, October 2, 2010

Time for a snack

I've been in a frenzy of quilting for the past few days, trying to get as much done as possible before the orchestra season begins on Tuesday.  Pictures will be following shortly!  But for now- - -

Quilting is hard work.  I'm hungry.

Time for a granola break.

But not just any granola!  It seems there are 2 choices at the grocery store:  the reasonably priced stuff in the cardboard box that tastes like, well, the cardboard box (and often terribly sweet).  Or, the better stuff (usually in a bag of some kind), still sometimes too sweet, that costs a FORTUNE for a few ounces.

OK.  You know where this is going.  You will be amazed that a ready-made granola industry even exists after you make it yourself, it's that easy and tasty.

Preheat the oven to 325 degrees Fahrenheit.  Get out your largest cookie sheet or sheet pan.  For easiest cleanup, line it with foil and spray it with non-stick spray.

Assemble the dry ingredients:
  4 cups old fashioned oats
1 cup chopped nuts (I used walnuts, but you can use any kind of unsalted nut that you like)
1 tablespoon cinnamon
pinch salt

Set aside the dried fruit for later

Now the wet ingredients:
1/3 cup each:  molasses, maple syrup, and honey

It will all fit in a 1 cup measuring cup, like the picture:

Put the cup in the microwave just until it's warm enough to stir the liquids together ( it takes only about 20 seconds in my microwave).  Add 1 tablespoon of  vegetable oil and 1 teaspoon vanilla extract to the mixture in the cup, and stir thoroughly.

Pour it on top of the oat mixture, and stir to combine.  Spread evenly onto the sheet pan.  Bake for 15 minutes.

At the end of 15 minutes, take it out and stir.  Put it back in the oven for another 15 minutes.

Let it cool completely, then add 1 cup (or more if you like) of dried fruit.   Today I'm using dried cranberries, raisins and apricots.  But use whatever you like.

Yield:  About 6 cups of granola

Bring on the fruit and yogurt!

The granola will keep in a tightly covered container (like the tupperware one I use) for at least 2 weeks.  You can freeze it for long term storage.

Some recipes add flaked coconut to the dry ingredients, which I think is really good (I didn't have any on hand today).  A lot of granola recipes also add wheat germ, which I've never liked-- it seems too much like sawdust.  But feel free to experiment, and I'd welcome any ideas or recipe variations here!

No comments:

Post a Comment