Later On

A blog written for those whose interests more or less match mine.

Make your granola

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The Wife is a big fan of crunchy granola. So when I saw this recipe

Crunchy Granola

Yield About 8 cups (at least 16 servings)

Time 40 minutes

Into this base of rolled oats you can stir just about any dry ingredient imaginable: other grains, like flakes of rye or wheat; dried fruit; spices, from cinnamon to vanilla to nutmeg to cardamom; orange zest, crystallized ginger, peanut butter, even chocolate chips. And of course, any nut or seed you can think of: I favor a combination of cashews, sunflower seeds, sesame seeds and pecans.

  • 6 cups rolled oats (not quick-cooking or instant)
  • 2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
  • 1 cup dried unsweetened shredded coconut, optional
  • 1 teaspoon ground cinnamon, or to taste
  • Dash salt
  • 1/2 to 1 cup honey or maple syrup, or to taste
  • 1 cup raisins or chopped dried fruit, optional

1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

Written by Leisureguy

9 January 2009 at 10:37 am

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