joyce (joyce) wrote,
joyce
joyce

I'd forgotten how easy homemade granola is, and soooooooooo much better than anything you're going to buy in a store.



I did pull out How to Cook Everything Vegetarian, because I couldn't remember if I needed to add any fat or not, but the recipe in it is really more a set of guidelines than a recipe.

For mine, I used:

- 2 cups oats
- 2/3 cup pumpkin seeds
- 1/3 cup cashews
- 1/6 cup honey
- 1/6 cup molasses
- a couple of tablespoons of sugar
- dashed of cinnamon, nutmeg, salt, and ginger
- unmeasured amount of currants

Heat your oven to 300 degrees.

Measure everything out.

Heat a "roasting pan" (I used the large Calphalon skillet, since it can go straight from the stove and into the oven and it worked fine for this quantity, but much more than this and it'd have had to go onto a cookie sheet or into the turkey roaster) on mediumish.

Add in the oats; cooking, stirring once in awhile, until they become fragrant and start to change color (Mark Bitman claims this will take 2 to 5 minutes. I think he's on crack; it took longer for me, and I eventually had to settle for just fragrant.)

Add in the nuts/seeds/etc. Toast until fragrant, etc.

Add in the sweeteners and spices. Stir. Plop in the oven. Cook about 20 minutes, stirring once or twice. Pull out of the oven and let cool (this will occur faster if it's spread out fairly thinly). Toss into a tupperware container; Bitman claims it keeps indefinitely in the fridge.

I ended up with about 4 cups, and it's really, really good. Like, so good I had to put it away in the fridge so I wouldn't keep munching good.

Also, I'd never had currants before (the co-op didn't have bulk raisins, so I figured the currants would do) and oh my gosh, I think I'm ruined for raisins. So, so good.

Next time: more salt, more ginger.
Tags: cooking
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