I love granola, so much so that I'm willing to turn on the oven in the late August heat so I don't have to go a morning without it. Making your own granola is so easy and is certainly less expensive, and probably healthier, than what you'd buy at the grocery store (and more environmentally friendly!). This recipe is a combination of my favorite parts of many other granola recipes I've found; it's crunchy, not too sweet, and involves lots of nuts and good-for-you things like flax seed, wheat germ, and bran. It's also very forgiving and open to interpretation -- throw in whatever nuts you like, add or subtract seasonings, use a different oil -- just keep the proportions roughly the same. I like it with plain yogurt and fresh or dried fruit for breakfast, or sprinkled on top of ice cream for dessert.
Granola
3 c. old fashioned oats
1/2 c. each flaxseed meal, toasted wheat germ, and wheat bran
2/3 c. each slivered almonds, pistachios, and sunflower seeds
a pinch of salt
2/3 c. light brown sugar
2 tsp. molasses
2 tbsp. walnut oil
1 large egg white
1 tsp. each vanilla and almond extracts
Preheat oven to 350 degrees. Mix oats, flaxseed, germ, bran, nuts and salt in a large bowl. In a separate bowl, whisk together brown sugar, molasses, oil, egg white, and extracts. Add sugar mixture to dry ingredients and mix well (the sugar mixture will be thick, so this may take a little longer than expected). Pour onto a large, greased baking sheet and bake for approximately 20 minutes, stirring occasionally, until granola is golden brown. Allow to cool and store in the refrigerator (granola will last at least a month, if it's not eaten by then!).
No comments:
Post a Comment