Saturday, January 21, 2012
Granola is one of those things I like to have around in my cupboard - its good to snack on, to have with yogurt for breakfast, or to sprinkle over my whole grain cereal flakes just to make my everyday quick breakfast a little more special and much more tasty. It's so easy to make there is no reason not to make your own. Here is my recipe for Good Granola, which was also posted on Mon Petit Plat. I do, though, have to admit that the measurement here aren't exactly the ones that I use when making my granola. Besides the fact that I buy my granola ingredients in bulk and never use exact measurements, I also always seems to add a pinch and dash more of this and that after I mix all my ingredients together. Something just doesn't look right and the granola needs a bit more cinnamon or agave or whatever. So, if you have ever had my granola and then tried to make my granola from this recipe, you will likely say, it just didn't turn out right - it's not like yours. And I will say back, yes, the measurements aren't right and I just make my granola by looks and feel. Of course you will say back, okay, thanks a lot, what good is this recipe then. My response: I'm not really sure.
With that said, here is my granola recipe. For, I guess, inspiration, because unless I can be with you, right there in the kitchen, I can't describe exactly how the granola should be. I'm not saying this granola recipe isn't any good, I am saying that it isn't quite exactly the granola recipe I make today - it is what the granola I make today evolved from. Granola is pretty easy to make and very easy not to screw up as long as you don't burn it. Add a bit of this and that of your own and use my recipe as a starting off place.
Note: I often use agave instead of honey or some combo of the two.
Makes 5 cups
I have been making my “Good Granola” for many years now, but my original recipe has transformed greatly. I started off making stovetop granola, but I have found that baking the granola in the oven results in as equally delicious granola, without the constant stirring. I also rarely measure out the ingredients; just add a dash of this and that until it looks right. This recipe can serve as the base for whatever type of nuts and dried fruit you prefer, though I particularly love the combination of pecans and dried cranberries. I store the granola in an aluminum container or in glass jars to have on hand to sprinkle over fruit and yogurt in the morning, or for a quick pick-me-up snack in the afternoon.
2 1/2 cups oats (not quick cooking oats)
1/2 teaspoon of salt
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 cup slivered almonds
1 cup pecans, roughly chopped
1/2 cup honey
2 teaspoons canola oil
1/2 cup dried cranberries
Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper.
Meanwhile in a medium bowl, combine the oats, salt, cinnamon, nuts and brown sugar. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 30 minutes, tossing after 10 minutes, then after every 5 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried cranberries. Transfer the granola to a flat plate and allow to cool completely before covering. Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal or glass canister.