September 16th, 2010
Please excuse the lapse in blogging, I’ve been busy with a new baby which equates to much less time and creativity in the kitchen. Plus typing with one hand for 5 minute stretches is a challenge. But I’ve decided it’s time to share my top secret granola recipe. This granola is a variation on a recipe in my second cookbook that I must have received around age 10. I typically hate eating the same meal two day in a row but t his granola I could happily eat every day. It’s great with cashew or pumpkin seed milk, yogurt, fresh fruit. Plus there are lots of variations to be had in this recipe. I love it because there are no refined sugars and it’s high in protein and happy fats. I’ve taught this recipe a few times in my cooking classes and one of my students told me she made a tropical version, using pineapple juice instead of orange juice and adding dried mangos. Feel free to substitute away, I’ve got sugar substitute ideas here and nuts and seeds are interchangeable.
Kim’s Everyday Granola
- 4 cups rolled oats
- 1/2 cup slivered almonds
- 1/2 cup untoasted unsweetened coconut
- 1/2 cup raw sesame seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup TVP
- 1/2 cup puffed whatever (I like millet, if you are ambitious, make your own puffed amaranth!)
- 1/2 cup buckwheat crisps
- 2 Tbl ground flaxseed
- 1 Tbl cinnamon
- 1/2 cup wheat germ (Optional)
- 3 Tbl OJ concentrate
- 9 Tbl water (Or just do 2/3 cup juice)
- 1/4 cup agave syrup
- 1/4 cup molasses
- 1/4 cup brown rice syrup
Note: the liquid sugars are interchangeable. You could do all honey or whatever ratio your heart desires.
- 1/2 cup raisins
- Preheat oven to 315 deg F and lightly grease two baking pans.
- In a large bowl, mix dry ingredients (oats to wheat germ).
- In a large measuring cup, mix wet ingredients (OJ to rice syrup) and mix well.
- Pour wet ingredients into dry bowl, mix thoroughly.
- Spread evenly onto pans and place in oven.
- Bake 45-60 minutes, stirring every 15 minutes until done. I usually pull it out when the almonds are a nice golden brown.
Keep in an airtight container for up to 3 months? It barely lasts a week or two in my house.