How homemade granola changed my life

I have read about homemade granola on blogs since I started reading blogs, I think. It was something I was aware of and something I thought, hey, I should really try that sometime. But I didn't. Because I'm lazy. Then I decided to go to grad school full time, and move home for awhile. Since that time I learned that my mother was as obsessed with Epicurious as I was, but she actually cooked from it. (I, on the other hand, would just bookmark recipes and drool at my cubicle at work.)

Then I started reading Molly at Orangette regularly again (more bookmarking of recipes, more drooling) and she had to go and post about her granola again. And I got hooked on Jen of simply breakfast's lovely morning meals, which started including her takes on granola. So I broke down and stocked up on some nuts and got baking. Then my life changed.

My parents and I have fallen in love with this stuff. I just made my fourth batch. We've hardly been without it since I started making it this winter. Mom takes it with milk, Dad with soy milk. I eat it dry for snacks at school and work. My mother and I were just discussing how we don't remember life before it. We don't want to.

This recipe is based on Orangette's riff on Nigella Lawson's recipe. (I also used Little Birds' recipe as inspiration.) What is great about making your own granola is its flexibility. You can make it with whatever nuts or dried fruits you like. I'm giving you the recipe we keep eating. Check out those two recipes above for more ideas or just ad lib in the kitchen.

Dry ingredients (pre-bake):
5 c. rolled oats
1/4 c. light brown sugar
2 tsp. cinnamon
1 tsp. ground ginger (so key to this recipe!)
1/2 c. flax seeds
1/2 c. wheat germ
1 c. pistachios (chopped)
1 c. almonds (chopped)
1 c. hulled raw sunflower seeds
1 c. sweet coconut

Wet ingredients (pre-bake):
3/4 c. unsweetened apple sauce
1/3 c. maple syrup
1/4 c. honey
2 Tbsp. vegetable oil

After baking:
1 c. dried apricots (chopped)
1 c. raisins

Directions:
Set racks in upper and lower thirds of oven. Preheat to 300.

In a large bowl mix all of the pre-bake dry ingredients (combine well!). In a small bowl, mix all the wet ingredients. Add wet to dry. Keep mixing it all combines. (It won't seem like enough wet ingredients, but keep mixing, it is.)

Half the mixture between two rimmed baking sheets. Bake for about 40 minutes. Every 10 minutes, pull out the pans and stir, so that the granola bakes evenly. After 40 minutes, or until your fragrant granola is golden brown, pull out the pans. Stir the granola again before you let it cool. The granola will harden as it cools.

Once it's cool, mix in your dried fruits. (My mother has this giant aluminum bowl that I swear makes my chocolate chip cookies taste better. This is where I mix my granola, too.) Scoop your finished granola into airtight containers (large tupperware, large zip-lock bags). Orangette says it will store in the fridge indefinitely. If it lasts that long.

Comments

[Natasha]

God that sounds fantastic. I know you've been singing the praises of granola to me for a while, and now I think I'll do it! I'll concoct something gluten free and let you know how it turns out.

I really need something to absent-mindedly snack on at work, anyway. I got a bunch of wasabi peas last week that I ate like popcorn. It didn't turn out so well for me.

[Amy]

I have also been spending too much time drooling over granola recipes and not enough making them. I think that I see a granola making weekend soon.

[Jennifer]

That sounds really good.

[Claire]

If you ladies make it, will you tell me what mixers you use? I'm curious.

Also, Molly at Orangette suggested using the little 6 snack sized apple sauces. That way you don't have to buy a huge jar you may not eat right away and have food go to waste. You need two for the recipe.

[Shannon Erin]

Why have I never thought about making my own granola?! This is a fantastic idea. I'll be making it this weekend.

THANK YOU!!!