Tuesday, March 27, 2012


Image from Great Grandmother's Kitchen.

Lately, I've been toying with the idea of making granola. I don't know what got me thinking about it. Perhaps it was because I had a bowl of Cascadian Farm Granola recently at my daddy's and knew I could do better and not have to ingest all those random things that must be put into food before it goes into boxes to live on a shelf for an indeterminate amount of time.

This morning, I put my plan into action.

You are also going to need to put my plan into action. If you like granola of course.

I browsed a few recipes online, and I quickly realized that homemade granola is pretty much a free-for-all. The only required ingredient is oats. After that, you're on your own if you want to be.

For my granola, I combined the following:
  • 3C old-fashioned oats,
  • 1-1/2C roughly chopped raw almonds,
  • 1tsp kosher salt,
  • 1/2C light brown sugar,
  • 1/4C maple syrup, and
  • 1/4C olive oil.
I mixed the dry stuff. Then I folded in the wet stuff. Then I spread it on a foil covered sheet pan and baked it in a 300 degree oven for 45 minutes (stirring a bit every fifteen minutes). Then I sat it on a cooling rack for a bit. Then I added some dried cherries. Then I put it in an airtight container and put it away in the pantry because otherwise I'd have sat down and eaten the whole thing like the glutton that I am.

I love that the salt and olive oil gives it a savory vibe while the granola still maintains its sweetness. I cannot wait to try a bowl with milk in the morning. You should think about doing the same.

Here are a couple of recipes to give you some further ideas. I know I plan to use dried blueberries next time. I just happened to be fresh out of them today.

Orangette's Olive Oil and Maple Granola (my inspiration for this morning, but only because I was sadly devoid of bittersweet chocolate)
Spiced Pumpkin Granola (sadly not suitable for Andrea)

That ought to keep you in breakfast for a few days, no? As Molly says in her French Chocolate Granola post:

I mean, hell, breakfast happens every day.
You might as well be prepared for it.

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