Granola, revisited.

July 15, 2009 · 3 comments

I’ve been on a kick with a new and improved (according to today’s tastebuds) granola recipe (after 7 years of the old one). I’ve mentioned it to a few friends who all requested the details; this led me to the conclusion that an appropriate post was in order.

Not to mention the fact that I’m not finished with a post that will name the Top 10 Athens Food Loves that will be sorely missed by our family. It’s gonna take another few days, so this will tide us all over.

I started making this recipe, adapted from one in my new More With Less cookbook, because I wanted crunchier granola (a feat difficult to achieve during hot and humid weather). I also decided to grind the nuts, in hopes that my children would actually start eating it. My five-year old did, but that lasted all of 2 days. Someday they will, though, right? My children might actually eat most of the food I prepare?

Before I present the secrets of my new breakfast, I will say that our life is about to be somewhat dismantled for about 2 weeks, while we finish packing, see our belongings off to Indiana, follow them in kind, and unpack in our new crib. So, while I hope to continue to post a reasonable number of times, do forgive me if my prose tends to seem a bit… lowfat. Here’s to living large again in the Midwest.

Crunchy Granola

Preheat oven to 350º.  Stir together in a very large mixing bowl:

  • 6 cups rolled oats
  • 1 cup whole wheat flour
  • 1 cup unsweetened shredded coconut
  • 1 cup raw wheat germ
  • 1 cup Kashi Nuggets cereal (or Grape Nuts)
  • 1 cup nuts (almonds, pecans, or walnuts), ground in a food processor or pounded fine in a ziploc bag

In a separate microwaveable bowl, combine:

  • 1/2 cup water
  • 1 cup oil
  • 1/2 cup honey
  • 1/2 cup light brown sugar
  • 1 tsp salt

Heat mixture in the microwave for about 1 1/2 minutes, until very warm. Stir to combine, then add:

  • 2 tsp vanilla extract

Pour the liquid ingredients over the dry ingredients, and stir to completely coat. Pour mixture into 2 lightly oiled sheet pans, and press into the pan with an oiled spatula. Bake for 13-15 minutes, until starting to turn golden. Remove from oven, and gently flip the granola with a spatula. Return to the oven (reduce the temperature if your granola is getting too brown) and bake another 10-15 minutes, until nicely golden. Remove from oven and stir. Turn the oven off, and return the granola to the oven for about 30 minutes (this allows the granola to dry out more without getting much darker in color). Remove from oven and let cool completely. Once cool, immediately place in an airtight container (exposure to humid air makes the granola turn soft and chewy).

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