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Crunchy Granola is Crunchy

Granola – thou art truly the goddess of cold cereals. I love granola. If it weren’t so damned nutritionally efficient, I would eat an enormous bowl of the stuff every day. The beauty of granola, however, is that one half-cup serving with a little milk has enough fiber and protein to keep you feeling full until lunchtime. Fillingness is granola’s super power. This recipe is among my favorites, not only because it comes with an incredibly low price tag, but also because it tastes pretty freaking good.

A note, though, before you slip on some Birkenstocks, your organic cotton apron, and hair net woven, strangely, from your own hair. This recipe has a ton of honey in it; while that honey creates a delightful sweet flavor, you should feel free to replace up to half of it with unsweetened applesauce. You can also use brown syrup instead.

Michelle’s Kick-Ass Granola Recipe

  • 6 cups (around 580g) Thick Rolled Oats – I use Bob’s Red Mill
  • 1 cup (110g – 200g) whole or sliced raw almonds
  • 1 cup (around 160g) raw pumpkin seeds – also called pepitas
  • 1/2 cup (around 80g) white sesame seeds
  • 1/2 cup (around 70g) wheat germ
  • 1/2 cup (around 80g) raw sunflower seeds
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup (around 320g) honey – local, if possible
  • 1 cup dry fruit – your choice

Preheat oven to 325°F. Find a large bowl. Combine and mix all the ingredients except the honey and fruit. Heat the honey over medium-low heat until it has warmed and is runny. Add it to the dry ingredients and mix until everything is equally covered.

Spread the granola out on two foil-lined cookie sheets. You can give the cookie sheets a quick spray of oil to prevent sticking, if you like. Bake granola on center rack and stir every 10 minutes or so to ensure even toasting. Granola is done when it has reached your desired level of toasting (about 20 or 30 minutes).

Once granola has cooled, add your favorite dried fruit and store it in an airtight plastic container or baggie in your ‘fridge. It’ll keep for months and months, but something tells me it won’t be around for that long.

POPULAR VARIATIONS:

  • Add vanilla to the honey as it warms. 1 tsp or so should do the trick.
  • Replace a little of the honey with molasses.
  • Double or halve any ingredient except the oats.
  • Add allspice or a bit of ground cardamom.
  • Cut the salt entirely.
  • Add cashews, macadamia nuts, hazelnuts, or any other nut you please.

 

 

 

By Michelle Miller

Michelle Miller is a twenty-something blogger, cook, freelance writer and editor living in Seattle, Washington. She’s a feminist trying ever-so-hard to embrace her spaces, conventional or not. She looks forward to numerous bad hair days, burnt cremes, a soapbox or two, and maybe (just maybe) a yellow polka-dot bikini in the years ahead.

2 replies on “Crunchy Granola is Crunchy”

It’s super cheap. The most expensive element is the almonds and I’m lucky enough to have a very reasonable bulk foods section at my local health food store where I can get them cheap.

Last time I priced it out, the total cost came to just over $3. Barring my husband getting a crazy granola craving, one batch of this stuff lasts the two of us over a month, so it’s a great deal.

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