Experiments with Granola Part 1

I’m the type of person that needs to eat something for breakfast. 

Partially because I NEED coffee and it has to have cream in it and I’m lactose intolerant. Having food in my stomach helps me handle the lactose. Unfortunately I need to leave the house by 6:30 am to get to work on time. So elaborate breakfasts aren’t in my schedule. I’m trying to cut down on eating processed foods so until my bread making skills appear (seriously, my house is 56 degrees, it’s not my fault the bread doesn’t rise!) I need an alternative. Preferably a cheap alternative, that I can make in big batches.

I’ve looked at about 100 recipes for granola.  Some things I’ve learned:

During my research phase I happened upon The Best Kept Granola Secrets by Cinnamon Bums  with much, much more info than I have here! If you plan to make your own granola check this out ASAP!

The best part is you can totally customize it with what you have and what you like! In true Alecia-style I made up my own plan based on what I had around.

I bought my oats, nuts and fruits at the local Mennonite store where you can buy just about anything in bulk. Even there it was tricky to find dried fruit without a lot of additions (sugar, high fructose corn syrup ect). I’ll be drying my own come summer time!

I started out with two batches. One was hearty and wintery. The other was fruity and tropically.

 Today  I’m sharing my wintery version

Ingredients:

• 3 Cups Rolled Oats (not quick oats)
• 1 Cup Almonds (mine were slivered)
• 1/2 Cup Walnuts (mine were halves that I mashed into smaller pieces)

• 1/4 Cup Maple Syrup (Real! From Trees!)
• 1/4 Cup Olive Oil (no fun comment for this one)
• 1/2 Cup Apple Sauce (I used my own special homemade applesauce)
• 1 t Vanilla Extract (Brought mine back from the Caribbean!)

• 1 Cup dried cranberries (as close to natural as possible, not grape flavored)
• 1 Cup golden raisins (prettier than regular ones!)

Directions:

1.  Heat oven to 300 degrees
2. Stir together first 3 ingredients in a large bowl
3. Whisk the next 4 together in smaller bowl. Make sure you get the oil mixed in well
4. Dump the liquids into the dry mix and combine well, you want all the oats to be moist looking. I used my hands but it can get messy.
5. Plop it on some baking sheets. I highly recommend using ones with sides. You’ll be stirring it later. Press it out into a flat-ish layer
6. Bake for 10 minutes or until it starts to turn golden. Stir it up with a wooden spoon, flatten it out again and back into the oven. Wait another 10-15 minutes. Stir again, you want it toasted but not burnt. Back in the oven if it needs it. You know the drill.
7. Dump the granola back in the large bowl, add the fruits and stir it up. 
8. Pour it back on to the cookie sheet to cool completely. 
9. Store in air tight containers 

*I really, really, really like the way this tastes. But… I wish it was clumpier. I believe it’s just a matter of adding more wet ingredients so I’ll update this recipe when I make it again.