Sunday, October 5, 2008

nom nom nom granola

Little rivals my addiction for a bowl of granola in the morning. However, I've never had much luck making my own - it's either laden with ridiculous amounts of butter and sugar, or too dry like muesli. Fortunately, there is a solution. This recipe makes a pleasantly clustery, sweet granola that is best eaten with some plain yogurt rather than milk. I made this using whatever I had in the pantry - it is open to endless substitutions, but here are the basic ratios:

Nom Nom Nom Honey Sweetened Granola
Adapted from here

2 cups rolled oats (not instant)
1 cup sliced almonds (or other nuts of your choice)
1/4 cup pumpkin seeds
1/2 cup toasted sunflower seeds
1/2 tsp salt
1 tsp cinnamon
1/4 cup canola or vegetable oil
1 tsp vanilla
1/3 cup honey
1 cup raisins, dried cranberries, apricots, etc.

Heat oven to 300 degrees F.

Mix the oats, nuts, grains, salt, and cinnamon in a large bowl. Measure oil and vanilla into the measuring cup and swirl it around before pouring into bowl. Measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated and then pour out into a 9x13" baking pan lined with parchment paper. With a spatula, press mixture down into pan like you're making granola bars.

Bake 20 minutes. Remove from oven, stir up mixture to make sure everything gets evenly toasted, then press it down into the pan again. Bake 20 more minutes.

Stir up the granola and add the dried fruit. If you like your granola in big chunks, press the mixture back down into the pan to your liking. If you like it looser, stir it up a whole bunch. When cool, the mixture will harden into clusters.

*Do NOT mix fruit with the oats in the beginning. They will burn in the oven and destroy your batch of tastiness. Party foul.

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