Wednesday, June 10, 2009
When it comes to snacking, granola is at the top of my list. If I'm running errands I put a snack size portion in a zip-lock baggie and take it on the go. I make my own extremely simple version as the typical store bought granola is loaded with sugar and usually overpriced. The beauty of making your own is that you can tailor the ingredients to your liking. Below is my go-to recipe. If you want a specific nut, include it. If you don't like my choice of dried fruits, choose your own favorites.
Granola (yeild, approx. 6 cups)
2 cups old fashioned oats (not quick cooking or instant)
1/2 cup toasted wheat germ
1/2 cup roasted and salted almonds
1/2 cup roasted and salted cashews
1/2 cup roasted and salted sunflower kernels
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup raw blue agave nectar
1/3 cup extra virgin olive oil
1 tsp vanilla extract
1/2 tsp salt (the nuts are salted so you don't have to include salt if you don't want the extra saltiness)
1/2 tsp cinnamon
1 cup carob chips
1. Preheat oven to 350 degrees.
2. Coarsley chop nuts and dried fruits.
3. In a bowl, combine all ingredients except carob chips.
4. Spread contents of the bowl on a sheet pan and bake for approximately 25 minutes/until brown, stirring occassionally. I try to get my granola as brown and crunchy as possible without burning.
5. Remove the sheet pan from the oven and allow the granola to cool. As the granola cools add the carob chips. If the granola is still warm, the carob chips will melt, further binding together clumps of deliciously crunchy granola.
Granola before being baked and without carob chips