Yesterday I mentioned something about how I think it is a good idea to eat a wide variety of foods. Today I am going to confess that for the greater part of six months I have eaten the same thing for breakfast nearly every day. So much for variety. But it is tasty and homemade and full of goodness, so I don’t feel too badly about it. There are several things to like about this granola that I really like, in fact.
Granola is extremely forgiving, for one. Don’t have almonds? Walnuts will do just fine. Ran out of sesame seeds? Skip them this time. Feeling a little oaty? Add an extra cup or so. It’ll still taste like oatmeal cookies. Second, it’s child friendly. I’m not saying that children will gobble it up like I do; Manchild 1 is starting to warm up to the idea of actually eating it (his raisin bran habit is tough to break) but he does enjoy helping me make it. I always appreciate him counting how many cups of oats I’ve put in the bowl, taking the lids off the jars, and making sure the almonds are still edible. And last but certainly not least, it hits the spot after a workout. Nearly six months after I started making this, I still look forward to sitting down to a bowl full after a morning run. And I’m still satisfied by 10:30, which is quite a feat if you ask me.
Slow Roasted Granola adapted from Artisan Bread in Five Minutes a Day
8 cups rolled oats
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 cup sweetened coconut (the original calls for unsweetened, but I haven’t been able to find any in my neighborhood)
1 1/2 cups chopped almonds
2/3 cup vegetable oil
2/3 cup honey
1/2 cup maple syrup
1/4 water or 4 egg whites*
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 275. Mix oats, sunflower and sesame seeds, chopped nut and coconut in a large bowl. Stir remaining ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix well. Grease two large cookie sheets. Spread half of the granola on each sheet. Bake for 1 hour, stirring every 20 minutes. With 10 minutes remaining, switch pans from top to bottom so that the bottom pan gets a chance to brown. Let cool on the pan, then store in jars. (Or an empty oat canister, which is what I always do.)
You may need to watch it closely during the last few minutes so it doesn’t get too brown. We add sliced bananas or dried cranberries or frozen blueberries when we eat it. Sometimes we pour milk over it, sometimes we eat it with plain yogurt. Both are very tasty. Like I said. I like variety.
*egg whites will give you granola with more chunky clusters