The kitchen, and the rest of the house, managed to get back down to a reasonable tempurature this weekend. We opened the windows, gave the AC a break (and traded in my shorts for pants).
This morning for breakfast I attempted a frittata. Well intentioned, but I overcooked it, and it was tolerable at best. So, while things were still relatively cool, and more importantly, not humid, I dragged out more of my bounty from last week’s excursion to Whole Foods. Granola was on the menu, and I wasn’t going to mess that up.
Sweetie joined me in the kitchen to “help.” She counted off the cups of oats – and then asked of every ingredient – “Should I try that?”
She liked the almonds, dates and wheat germ as-is. Apparently, though, the rolled oats “needs salt,” and the shredded coconut “needs celery.”
An hour and a half later, I had plenty of granola (22 cup’s worth) – should last a little while (If I can keep someone out of it). It seemed to cool/dry up nicely and didn’t get soft or worse, like it surely would have had I attempted this on a more humid day.
I’ve tried several versions of granola over the years. The first recipe I tried, probably the healthiest, has always been my favorite. Apple juice concentrate replaced any sugar, honey, maple syrup and most of the oil in other versions I’ve found/tried.
Unfortunately, in the past year I misplaced that recipe. I thought I got it from one of my Mom’s cookbooks, but, still, I couldn’t find it. Yet a search of the internet, plus remembering key amounts of certain ingredients, found one that was close. So I took that one and adapted it to more closely resemble my older recipe. Viola, a new favorite was born…. thanks to the addition of brown sugar. (just like I knew it would.)
In large bowl combine:
- 7 cups of Rolled oats
- 1 cup wheat germ
- 1 cup shredded coconut
- 1/2 cup sesame seeds
- 1 cup almonds
In small bowl combine:
- 1/2 cup veg oil
- 1 cup applejuice concentrate, thawed
- 1/4 cup brown sugar (opt)
- 1/2 tsp salt
- 1 tsp vanilla
- Mix wet with dry,
- spread out on baking sheets,
- bake in 325 degree oven for 90 min.
- Stir every 30 minutes, adjust temp if browning too quickly.
- Sprinkle 1 cup dates, chopped, on granola for last 20 min. of cooking.
- Cool, store in airtight container
I generally make a double batch, (I’d make more, but it already maxes out my biggest bowl) and substitute almonds for the sesame seeds if I’m out. The original recipe called for 1/2 cup honey and 1/2 cup boiling water (and 1/4 cup brown sugar) if you don’t have any apple juice concentrate. Oh, and the celery, that’s optional, but not recommended.