7.28.2011

Granola

My new favorite store-bought treats are Wholesome Junk Food Bite-lettes, itty bitty cookies made by Laura Trice. Low sugar, great taste. Try them, try them you will see!

Lucky for me this baking genius/doctor in her spare time also has a cookbook. I nabbed it at the library and found this granola recipe which made me very happy.

I know, plenty ready-made granolas crowding store shelves. Gluten-sugar-nut-free, with nuts, responsibly farmed oats, eco-friendly bags. But I tire of them quickly.

So, another box of granola left on the shelf, another homemade creation to share.


Recipe

I combined three recipes from The Wholesome Junk Food Cookbook by Laura Trice.

Preheat oven to 325° F.

Combine in a large bowl:
  • 3 cups old fashioned (not Irish steel cut) rolled oats (I use Bob's extra thick)
  • 1 cup raw unsalted almonds, coarsely chopped, or slivered almonds (no need to be raw)
  • 1 cup raw unsalted cashews, coarsely chopped (or raw peanuts, unchopped)
  • 1/2 cup unsalted walnuts (or pecans), coarsely chopped
  • 2-4 tablespoons cane or beet sugar*
  • 1-2 teaspoons kosher salt

In a separate bowl or glass measuring cup whisk:
  • 2/3 cup real maple syrup* (or Agave or honey)
  • 1/2 cup expeller-pressed oil, I used canola

Pour HALF the liquid over the dry ingredients and stir slowly with a wooden spoon, at least a minute or two, then the other half, until well combined*. Taste a bit (never mind the oats aren't cooked). Add a sprinkle or two of salt and/or sugar, if necessary.

Line a sided cookie sheet* with parchment paper* and spread the mixture evenly. Use your fingers or spatula to flatten a little to ensure even cooking.

Bake 30 minutes. For clusters, don't stir. For cereal-like results, stir halfway through baking. I use the "no stir" method in honor of Florida friend's son who likes "the big pieces."

Remove from oven and cool in the pan. Store in air tight container.

Feeling generous? Throw some in a brown paper bag and share with friends. You'll love what you get in return.


**Extra! Extra!**
  • Beet sugar is sweeter than cane, so less does the trick.
  • Splurge on the real stuff. Label reads "Pure Maple Syrup" and tree location.
  • More syrup means stickier so play with this amount, if you like.
  • I use a 12" x 17" pan, but standard, about 10" x 11", works fine too. Sides of the pan should be about one inch.
  • Or Silpat liners.