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Crunchy Granola

May 11, 2009
breakfast of champions

breakfast of champions

Over the past two weeks I’ve been eating lots of homemade granola.  I’m not surely exactly what prompted me to make it for the first time in years, but I’m happy that I did–it’s become another breakfast staple, atop plain yogurt and drizzled with the tiniest bit of honey.

The following recipe, is adapted from Mark Bittman’s version in his book How to Cook Everything.  I find that the addition of boiling water helps the granola to ‘clump,’ making it oh-so-tempting for snacking. The nuts and dried fruits are totally up to you.  In the version shown, I used a tropical blend of nuts, seeds and dried fruit.

some ideas for a jazzy granola

some ideas for a jazzy granola

Homemade Granola

Preheat oven to 350 degrees.

In a large bowl mix:
5 cups of rolled, old-fashioned oatmeal
3 cups mixed dried nuts and fruits

In another smaller bowl mix:
2 tsp. almond, vanilla, or other flavored extract, or a combination of a couple
1 tsp. cinnamon
2/3 cup honey (maple syrup would also be delicious)
1/2 boiling water
2 tbsp. canola oil

Add wet ingredients to dry and stir to combine. Prepare a large, rimmed sheet pan with a non-stick spray.  Pour granola mixture on to sheet and spread in a single layer. Bake for 30-40 minutes, stirring gently after about 20 minutes of cooking.  Bake until the granola is uniformly golden, though it may still be the slightest bit soft–it will become crunchier as it cools.   Allow to cool on sheet pan, stirring occasionally until the granola has reached room temp. Transfer to an air tight container and store for many delicious breakfasts to come.

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