Tuesday, September 28, 2010

Honey Almond Granola

 There are huge perks to making granola, besides it being stupid easy to throw together. Homemade granola is economical, it's easy to take on the go, and the freshness and just-right consistency make for an end product that's far tastier than anything out of a cereal box.


The basic ingredients are pretty common to have around the house, and you can easily personalize by adding your preferred nuts/seeds and dried fruit. (These are sold at reasonable prices in the bulk sections carried by most organic grocery stores. In DC I buy them at Yes! Organic Market, where the pumpkin seeds, sunflower seeds, flax seed and fruit come to about $7.)

The real key to making quality granola is to watch it carefully while it's baking, because the stuff really wants to burn. Always place parchment paper on the bottom of the baking dish and butter or spray the paper on both sides. Start checking in sporadically about halfway through baking time, stirring to prevent over-browning.


Recipe:
3 1/2 cups rolled oats (not instant)
1/3 cup canola oil                                 
1/3 cup brown sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup honey
1 cup slivered almonds
1/2 cup flax seed
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1 1/3 cups dried fruit - here, sweet cherries & cranberries
(I like the fruit spread out somewhat sparsely, but include up to a cup more.)

Directions:









Preheat the oven to 375 °F. Butter or spray the bottom of a large baking dish (mine is 13"x 9"x2") and cover with parchment paper; butter or spray the top of the paper. Combine all ingredients except for the dried fruit and mix until combined. Spread evenly throughout the dish, then place on the middle rack of the preheated oven. Begin checking on the granola about 10 minutes in. Stir around with a spatula, monitoring the color; remove from oven when golden brown (about 25 minutes). Allow to cool, then stir in the fruit.

Store the finished granola in an airtight container and keep in the freezer. (It tastes great frozen - even the fruit bits - and will stay good indefinitely.) Serve with milk or yogurt.

Yogurt parfait: A middling attempt.