Tuesday, February 25, 2014

Our Granola Recipe

Every few weeks in our house we make a big batch, sometimes two, of granola. I enjoy making this with HG because the quantities are so flexible. The granola is going to taste just as good if some of the oats end up on the floor instead of the mixing bowl and your sous chef eats a large amount of the coconut. And it's incredibly easy and fast. We eat ours on top of plain yogurt, which Martin often makes for us, with raisins or berries. A really delectable treat is Belgian waffles (again made by Martin) topped with yogurt, granola, and strawberries. Strawberry season is still a long way off around here, though.

HG wears one of my early sewing projects--an apron I made when she was about three. Even then she could put it on herself because of the elastic neck strap and the velcro waist strap. It still fits her just fine now that she is nearly six. When she was littler I think wearing the apron made her feel like a big girl and a big helper, but now I'm pretty certain she wears it because she knows it's practical. There are quite a number of chocolate stains on hers.

We mix our granola in a mixer with the bread hook, but you could use a really large bowl. I did that for years before we got our mixer; it works fine but it's harder and more time consuming. 

HG's apron fabric is from a designer called Unison and was handprinted at the textile mill near my house. I bought the pink fabric before I opened my Etsy shop, and I haven't seen it at the mill since. I really like it, but I don't have any more in that colorway. I have it in a forest green/mint green combo and in a light grey/red-brown combo, but no more pink. The child aprons in my shop are identical in style except they have a sweet little pocket in front.

After we mix all the ingredients we spread it out on a large sheet pan. And then we sweep up the floor under HG's stool!

Here is the recipe.

Mix thoroughly:
4 or 5 cups rolled oats
1 cup sesame seeds
1 cup wheat germ
1 cup sunflower seeds
1 cup unsweetened shredded coconut
1 cup chopped nuts (we use pecans, but some folks might like hazelnuts)
1/2 cup oil (we use coconut now but have used canola in the past)
1/2 cup liquid sweetener (honey, agave, and maple syrup are all good)

You could also try adding flax seeds or pumpkin seeds. I have made the recipe above, substituting the nuts for the pumpkin seeds so HG could take it to school.

Pour into a large sheet pan and bake for 1 hour in a 300 degree oven. Every 15 minutes, take the granola out and turn it with a large spatula. Let it cool before storing in an airtight container. Doesn't it look fantastic? Too bad you can't smell it!!

It make a great holiday gift in decorative containers and it's brilliant to serve at brunch--so easy. Enjoy!

No comments:

Post a Comment