14 June 2010

Maybe you can make some this morning...

That is what I will be doing once I finish writing this post. We ran out of granola on Friday and I'm certainly not going to be eating Corn Flakes for breakfast.

This recipe came to me with nearly perfect timing. N8tr0n and I were trying to think of "hearty" breakfast foods for him that required little prep (because I only roll out of bed early enough to put together a sandwich for him...if I had to make eggs I would have to get up five minutes earlier...ain't gonna happen) when the June issue of Bon Appetit magazine arrived at my mother's house. I always flip straight to Molly Wizenberg's Cooking Life article and there it was, homemade granola. Yessssss!

I've written about Molly on this blog before, but it is worth mentioning that she is one of my absolute all-time favorite food writers. I've read enough of her articles and made enough of her near-perfect recipes that I will eat absolutely anything she tells me to. Which is to say, I'll eat anything she writes about, which I perceive as Molly speaking directly to me.

The first batch of granola that I made was a little over-done. Apparently mom's oven runs a little hot. I was worried that it would taste too burnt, but instead the extra brown-ness gave it a bit of a caramel flavor. The next batch was baked perfectly and was, well, perfect.

Homemade Granola

adapted from: Bon Appetit, June 2010

3 Cups old-fashioned oats
1 Cup coarsely chopped pecans (or similar nut of your choice)
3/4 Cup coconut
3 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
2 Tbsp. vegetable oil
1/3 C. honey

Preheat the oven to 250 degrees. Spray rimmed baking sheet with non-stick spray. Mix the first seven ingredients together. Heat the oil and honey on the stove or in the microwave until it is smooth. Pour over mixture and stir to combine. Spread on prepared pan. Bake until golden and amber for about 40 minutes, stirring every 10 minutes. Place pan on rack, stir granola and cool.

Add one cup of Craisins or dried fruit of your choice.

Isn't that easy? And I'm unreasonably excited about all the variations I could make. With pumpkin seeds! With powdered vanilla!

I know some of you have been making your own granola for ages. Do tell, anything special about your granola that I should know about?

I'll be back later today with that other recipe I promised. In the meantime, Happy Monday!



deidra said...

I started making homemade granola from a different Molly Wizenberg recipe. It uses applesauce. (And molasses-- yum!) Recently I've fallen for a Real Simple recipe that came out sometime this spring. It seems quicker to make, since you don't have to dry out the applesauce. I love granola for being able to work with whatever I've got going on in the pantry at the moment. It's the equivalent of breakfast stir-fry! :)

Cathy said...

I've never made granola. I'm glad you mentioned pumpkin seeds though. I bet those would be delicious. They're my favorite.

Hannah said...

Mmmm! I heart homemade granola and am always looking for new ideas to change up our frequented recipe.

Things I love to put in granola:
flax seeds
sunflower seeds
pumpkin seeds
banana chips with cashews, coconut and dried pineapple
dried cherries
dried mangos

I also make a chocolate granola which is delish. Mmm!

Staci said...

OK - I'm all about applesauce. Deidra - could you pass along that applesauce/molasses recipe? Thanks!

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