Posts Tagged ‘nuts’

Have you ever made your own granola?

I tried it last week and was pleasantly impressed at how simple and easy it was. I’d tried it once before, but wasn’t paying enough attention to it as it baked in the oven and burned the heck out of it. This time was much more successful, and the result oh so yummy!

If you’ve ever purchased granola at the store you know how expensive it is. Making it yourself is definitely the way to go!

One of the best things about granola is how versatile it is. You don’t have to be completely precise in your proportions, and you can add a lot of other ingredients (or not). Its also incredibly filling, so one batch lasts quite awhile.

Note: If you decide to double this recipe, don’t try to cook it all at once. Overcrowding the pan will cause it to not cook evenly.

Homemade [Deluxe] Granola

4 1/2 c. rolled oats (do not use quick oats)
1 c. shredded coconut
3/4 c. wheat germ
3/4 c. sliced (or chopped) almonds
3/4 c. firmly packed brown sugar
1/2 c. instant non-fat dry milk

3/4 c. chopped misc. nuts (I used a combination of pecans, walnuts, and peanuts) – optional

1/3 c. vegetable oil
1/3 c. honey

1/2 c. dried fruit (I used dried apples, bananas, and mangos) – optional
1 c. raisins – optional

Preheat the oven to 325 degrees. Grease a large baking pan (approx. 16 x 11 x 2″) with shortening and set aside (a good coating of PAM will also work).

Combine the first 6 ingredients in a large mixing bowl. Add additional nuts/seeds as desired. Mix well.

In a small saucepan combine the oil and honey (hint: measure the oil first then use the same measuring cup to measure your honey. The oily residue will help the honey slip out of the cup more easily). Heat on the stove until the honey is dissolved and the mixture well blended. Stir well throughout.

Add the honey mixture to the dry ingredients and stir to coat.

Spread into prepared pan and bake for 15 to 20 minutes. Stir with spatula every 5 minutes until the granola reaches the desired color.

Remove from the oven and stir in dried fruit and raisins.

Cool completely and store at room temperature in an airtight container.

OPTIONS:
Nut/Seed suggestions: sunflower seeds (shelled), sesame seeds, pecans, filberts, peanuts, walnuts, cashews
Fruit suggestions: raisins, chopped dates, dried (chopped) apricots/peaches/bananas, dried mango, dried cranberries

You can make an apple-cinnamon granola by adding 1 Tbsp cinnamon and 1 1/2 c. dried chopped apples in place of dried fruits/raisins.

You can make a maple flavored granola by replacing the honey with pure maple syrup

I hope you enjoy this recipe. We sure do. I’d love to hear what variations you use! I was wondering about freeze dried strawberries… if anyone tries that, let me know. What is your favorite granola addition? How do  you take your granola… dry by the handful? With milk as a breakfast cereal (my personal favorite)? As a yogurt topping? Please share.

This is a recipe my mom made a bit while I was growing up. I think she got it from a food program on KSL years ago – but its hard to remember. Anyway, its a great way to use some of those fresh vegetables from your garden. (Not my garden, I don’t currently have a garden)…

Anyway, think Banana bread meets Zucchini bread. …meets carrots… meets pumpkin pie spice… its pretty good!

Earth Bread

3 cups flour

1/4 tsp cinnamon

1/2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/2 cups sugar

3 eggs

3/4 cup oil

1/4 cup water

2 tsp vanilla

1 cup mashed banana

1/2 cup grated carrots

1 cup grated zucchini

1/2 cup chopped nuts

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In medium size bowl mix together well the dry ingredients.

In large bowl mix together well the eggs, oil, water, and vanilla.

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Stir dry ingredients into wet ingredients.

Add in banana, carrots, zucchini, and nuts. Mix only until it’s thoroughly mixed

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Pour into pans of choice that have been greased and floured. Bake at 350 degrees. Takes 30-60 minutes to bake depending on pan size/selection.

Cool 10 minutes on wire rack before removing from pan.

*Slices better after additional cooling and when sliced thick.

Since I didn’t have a garden this year, I used zucchini from my mom’s… and carrots from a neighbor’s garden. Thanks guys! I left the nuts out this time since I didn’t have any on hand, but I have to say that I MUCH PREFER it with nuts. It just adds another dimension to the bread. If you make it, let me know what you think!