Granola, Two Ways

5

I admit that I had hoped to be posting about finishing my Almondine socks, but I haven’t had as much time to knit this week as I’d hoped and it’s looking like it may take the weekend to get them done. Am I the slowest sock knitter ever? Maybe. But I’ve been distracted, at least partly by the following.

Right out of the oven.

Right out of the oven.

Granola!

For a while last year I was in the habit of making granola regularly – every two weeks or so – because I loved having it with fruit and yogourt for breakfast. It was quick, healthy, reliable, and, when I could get to Bulk Barn for supplies, quite cheap. This habit ended abruptly in September when L and I moved and our new oven was such a disaster I put off cleaning it for a month. That, combined with no easy access to a bulk foods shop (a new one has since opened downtown) put an end to my granola making. Well, no more!

My favourite serving: fruit, yogourt, honey, granola

My favourite serving: fruit, yogourt, honey, granola

Inspired by L’s recent musings about how it’s been a while since I made granola and the Slate Culture Gabfest (one of my favourite podcasts)’s recent Granola-off – you can listen to all the action here – I decided it was time to revive my granola habit. I am so pleased I did. Our apartment smelled great, breakfast is no longer a sort of sad chore, and it felt a little like getting reacquainted with an previously enjoyable routine. The recipe is below.

After it's all mixed up (the pink is from raspberries).

After it's all mixed up (the pink is from raspberries).

But yes, my post title does say Granola, Two Ways, so here’s the second: cookies.

Two dozen cookies.

Two dozen cookies.

Although I usually call these Trailmix Cookies, they have pretty much all the same ingredients as my granola, with the addition of baking things and dried fruit, and are just as simple.

There's a lot in there.

There's a lot in there.

This is the basic recipe I used (from food.com), but I definitely modified it. For example, instead of 1 cup of brown sugar, I use 1/2 cup of molasses and a 1/2 cup of brown sugar, which lets me get away with not using any eggs; I also use shortening over margarine; 2 cups of flour instead of the flour-wheat germ blend; and no chocolate chips. As for nuts, seeds, and dried fruit, I just use whatever I have on hand. The result is a reliably delicious, but not too sweet, cookie chock-full of crunchy, chewy goodness. Seriously, you cannot go wrong (even my sisters, who hate raisins in every form, love these cookies with raisins in them).

Vanilla-Scented Granola

4 cups old-fashioned oats
1 cup sliced almonds
1.5 cups whatever other unsalted nuts you want, broken to your preferred size (I usually use cashews, pecans, and pumpkin seeds)
1/4 cup flax seeds
pinch ground cinnamon
1/3 cup vegetable oil
1/4 cup honey (could sub in maple syrup)
2 tbsp sugar
4 tsp vanilla extract (don’t bother with this if you use maple syrup)

Preheat oven to 300F and lightly oil a large baking sheet (make sure it has edges).
Mix oats, nuts, seeds, and cinnamon in a bowl.
In a small saucepan, combine oil, sugar, and honey. Bring to a simmer, remove from heat, and add vanilla.
Pour hot liquid over dry ingredients and stir well. Use your hands to toss the mixture until everything is thoroughly covered.
Spread on prepared baking sheet and bake for 30 minutes, stirring every 10 or so minutes, until it’s golden brown.
Cool and enjoy!

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5 thoughts on “Granola, Two Ways

    1. Angela Hickman Post author

      Oh, you definitely should. I’ve had nothing but good results with this recipe, something I attribute to regularly stirring the granola on the pan – that keeps me from forgetting about and lets me see if it’s going to need more or less time (depending mostly on whether I use more or less dry ingredients, which affects drying/baking time).

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