Friday, February 12, 2010

Granola Revisited

It used to be the in thing to make your own granola. I haven’t heard as much about it lately. However, I still like to make my own cereal during the winter months when it doesn’t matter that the oven is on. The old recipes could be quite expensive, and depending on how much oil is used, definitely not low-cal.

If truth be told, I was never a real fan of the “old” style granola with sesame seeds and sunflower seeds—just too much gritty stuff that didn’t add anything flavor-wise in my opinion, but did add to the expense and calories.

I’ve got a couple of really good recipes—ones without all the extra stuff. The first one, I call Peanut Butter Delight, and anyone who loves peanut butter should really like this.


4 C quick oats
2/3 C flour
1 C pecans, chopped
2/3 C maple syrup
2/3 C peanut butter
1 TBSP vanilla or maple flavoring
1 ½ C dried fruit—I suggest chopped dates, and some chopped raisins, or shredded coconut.

Preheat oven to 325. Warm the maple syrup, peanut butter, and vanilla over low heat. Combine remaining ingredients except fruit into a very large bowl. Add warmed ingredients and mix thoroughly. Spread on a cookie sheet and bake for 20-25 minutes, stirring every 5 minutes, until golden. Remove to a bowl, stir in fruit and cool completely.
This is a picture of the Orange Apricot Medley before it's cooked. Doesn't it look tempting???

The next one I call Orange Apricot Medley. I like the taste of the fruit and fresh ginger in this one. Be careful not to overdo it on the ginger though.


4 C. quick oats
2/3 C flour
1 C. sliced almonds or chopped pecans
2/3 C oil
1/3 C maple syrup
1 tsp orange rind
1 tsp fresh ginger, grated
1 ½ C chopped cran-raisins and chopped, dried apricots mixed (and/or shredded coconut)
2 tsp orange drink powder (like crystal delight)

Preheat oven to 325. In a very large bowl add oats, flour, nuts, orange rind, grated ginger, and orange drink powder, and stir to mix. Add oil and maple syrup. Stir to mix. Spread on a cookie sheet and bake for 20-25 minutes, stirring every 5 minutes until golden. Remove to a bowl, stir in fruit and cool.

Both of these cereals can be stored in an air-tight container or zip-storage bag at room temp with your other cereals.
NOTE: A little bit of granola goes a long way. If you fill your bowl like you're used to with store-bought cereal, chances are you won't be able to eat it all.
This is it after it's cooked. Notice there are no large clumps to break your teeth on.

1 comment:

Valerie Ipson said...

Looks so good. The last time I made granola was in college with some ambitious roommates. I should try it again.