And speaking of recipes, there are a ton of them! Everyone seems to have their own special blend that they prefer and personally, I like to change it up each time. As long as you stick to some basic guidelines, making granola can be tailored to your own specific tastes. So today, lets do a little “hippie math” and calculate your perfect granola.
First off, preheat your oven to 275° (it’s important to cook granola long and low). Start with oats, not instant or quick cooking but regular old oats. Four cups makes a good amount of granola to start but I’ll warn you, it goes fast so you may want to double up on your second batch.
First off, preheat your oven to 275° (it’s important to cook granola long and low). Start with oats, not instant or quick cooking but regular old oats. Four cups makes a good amount of granola to start but I’ll warn you, it goes fast so you may want to double up on your second batch.
Next add about 1 cup of nuts and 1/2 cup of seeds, any kind you like. I use a mixture of sliced almonds, whole pecans, pumpkin seeds, sesame seeds and sunflower seeds. You can also add about 1/4 cup of wheat germ for even more nutritional value or shredded coconut (my hubby doesn’t like coconut so ours doesn’t have any). Add 1/4 cup of packed light brown sugar and stir it all together.
Mix all the wet ingredients together, stir into the dry ingredients until everything is equally wet and slightly sticks together. Spread the granola onto a rimmed cookie sheet (you may need 2) or as I like to do, put it into a roasting pan. Mine is only used during turkey holidays so it’s nice to give it another purpose! At this point you can also sprinkle a little more cinnamon or grate some fresh ginger over top.
Bake for about an hour on the top rack of your oven, check about half way through and toss if needed (the more you toss the looser your granola will be, if you like it chunky just leave it be). Remove the pan from the oven when your granola is toasty brown. Don’t worry if your granola is soft, it will harden as it cools.
Once your granola is out of the oven add your dried fruit, I like a mixture of cranberries, cherries and raisins. I just eye this out, add as much as you like but 1 1/2 cups seems to work nicely. Store your granola in an airtight container and enjoy dry as a snack, with ice-cold milk, yogurt or as an ice cream topping.
Ok. Quick review!
Check out this great (and beautiful!) book, Baked, by Matt Lewis and Renato Poliafito, they make a mean granola as well as many other delicious treats from their popular Brooklyn Bakery.
Now for the wet ingredients, in a separate bowl mix 4 oz. unsweetened applesauce (I just use one of those individual cups you would pack in a lunch) and 1/4 cup of canola oil. Add something sticky such as 3 Tbsp. of honey or maple syrup, 2 tsp. vanilla extract, 1 tsp. cinnamon and 1/2 tsp ground ginger. I also like to add about 1/4 cup of smooth peanut butter.
Now for the wet ingredients, in a separate bowl mix 4 oz. unsweetened applesauce (I just use one of those individual cups you would pack in a lunch) and 1/4 cup of canola oil. Add something sticky such as 3 Tbsp. of honey or maple syrup, 2 tsp. vanilla extract, 1 tsp. cinnamon and 1/2 tsp ground ginger. I also like to add about 1/4 cup of smooth peanut butter.
Mix all the wet ingredients together, stir into the dry ingredients until everything is equally wet and slightly sticks together. Spread the granola onto a rimmed cookie sheet (you may need 2) or as I like to do, put it into a roasting pan. Mine is only used during turkey holidays so it’s nice to give it another purpose! At this point you can also sprinkle a little more cinnamon or grate some fresh ginger over top.
Bake for about an hour on the top rack of your oven, check about half way through and toss if needed (the more you toss the looser your granola will be, if you like it chunky just leave it be). Remove the pan from the oven when your granola is toasty brown. Don’t worry if your granola is soft, it will harden as it cools.
Once your granola is out of the oven add your dried fruit, I like a mixture of cranberries, cherries and raisins. I just eye this out, add as much as you like but 1 1/2 cups seems to work nicely. Store your granola in an airtight container and enjoy dry as a snack, with ice-cold milk, yogurt or as an ice cream topping.
Ok. Quick review!
Oats + Nuts + Seeds + Peanut butter + Applesauce + Spices + Fruit = yummy HOMEMADE granola! No additives or extra fat because you control what goes in it.
Until next time, happy slow cooking and tree hugging (after all it is earth day soon)! ~ Shawna of Pinkkiss Pottery
Make your morning even more special with these inspired etsy finds!
Clockwise from left: Tunic Dress by Plum Pretty Sugar, Baking in the morning, a photograph by Addie Designs, Honey Comb Flower Band by Belles for Her
Extra Credit: Don’t be put off by the long list of ingredients or exact measurements when making this, you can really tailor your granola to whatever you have in the house or if your grocery store has a bulk foods section just buy what you need or make your own mixture. Also, granola makes a lovely gift for a friend; my friend Monica from Sugar Paperie brought me my first taste of her homemade granola and inspired this post!
Clockwise from left: Tunic Dress by Plum Pretty Sugar, Baking in the morning, a photograph by Addie Designs, Honey Comb Flower Band by Belles for Her
Extra Credit: Don’t be put off by the long list of ingredients or exact measurements when making this, you can really tailor your granola to whatever you have in the house or if your grocery store has a bulk foods section just buy what you need or make your own mixture. Also, granola makes a lovely gift for a friend; my friend Monica from Sugar Paperie brought me my first taste of her homemade granola and inspired this post!
Until next time, happy slow cooking and tree hugging (after all it is earth day soon)! ~ Shawna of Pinkkiss Pottery
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