22 April 2011

Fait Maison Granola

Organic and high-quality breakfast cereals and granola are pretty spendy here, so we've resorted to home-made.  A not-so secret...it's soooo tasty fresh!  
It's great any time of the day, and even better road-trip food.  This granola recipe is adapted from one we made in HUGE batches at the guest ranch I worked at summers when I was in high school and going to university.  That guest ranch kitchen was also instrumental to my personal development and interest in how to merge homemade with gourmet in a simple, accessible, and sustainable manner.  


INGREDIENTS
  • 4 C. rolled oats
  • 2 C. grated coconut 
  • 2 C. raisins
  • 1-2 C. chopped or sliced nuts (walnuts* or almonds)
  • 1 C. sunflower seeds
  • 1/2 C. sesame seeds
  • 3/4 C. oil
  • 1/2 C. honey (or maple syrup)
  • 1/4 C. molasses
  • Parchement paper (Do not skip this one!)


PREPARATION (~10 min. + 1hr. to bake)
  • Preheat oven to 225 degrees Fahrenheit
  •  Heat oil, honey & molasses in thick pan on medium-low heat.  Stir occasionally, and heat until blended.
  • Meanwhile, mix dry ingredients thoroughly - except raisins.  Don't add those until granola has been baked, or they'll be as hard as stones.
  • Pour hot liquid over dry ingredients and mix thoroughly.
  • Cover a baking sheet or pizza pan with parchment paper -  - use something with a lip, to prevent granola from sliding off while in oven.
  • Transfer granola mixture to parchment paper.
  • Bake for 1 hr-1.25 hours, stirring every 15 minutes.
  • Allow granola to cool, then transfer granola to storage container, and mix in raisins.   
  • Discard/recycle parchment paper.

NOTES
  • USE PARCHMENT PAPER - Don't cook directly on a baking dish unless you have no other alternative.  When it cools, the honey/molasses mix hardens and you'll have to pry and scrape the granola off the dish.  I've done it - trust me, it's miserable.
  • USE WALNUTS - unless you're allergic to them, that is.  They become somewhat candied and toasted while baking.  I have to stop myself from selectively nibbling them while putting the granola away!  
  • Use a mix of different kinds of nuts and seeds for increased flavor, texture, and nutritional diversity.
  • Experiment with other fruits, but remember to add them after baking.
  • Experiment with different ingredients, but maintain the same ratios (1-2 C. nuts, 4 C. oats, etc.) so your granola is well balanced, and the liquid ratio is correct.
  • Granola keeps well for a couple of weeks (or more) in a cupboard.  Ours doesn't usually last long, so we haven't tested the upper limits of "shelf life" yet.
  • The recipe from the ranch includes 1 C. of wheat germ, which would be great nutritionally.  But, I haven't found it here - or, I can't recognize it when I'm looking at the package in French! If anyone knows a good source for wheat germ, or what the name is in French, please let me know.

    3 comments:

    Anonymous said...

    That granola recipe sounds amazing!

    Anonymous said...

    You sold me on it. I'm going to make a batch with the fruits etc. that my husband LIKES so he might eat it instead of store-bought cereal.

    M said...

    Encore une recette que j'aurais bien du mal à traduire pour mes amis français...

    • "rolled oats" : je dirais des flocons d'avoine (du gruau donc), sans être tout à fait sûr de mon coup. Est-ce que c'est ce que tu utilises pour une croustade aux pommes (le fameux 'apple crisp') ?
    • "raisins" : en France, c'est tout simplement le fruit tel qu'il est cueilli dans une vigne ('grapes') et pas la version séchée que nous appelons raisin sec !
    • "walnuts" : ici, des noix de Grenoble (bien que je doute un peu de la provenance géographique). En France, tout simplement des noix (et pourtant elles proviennent peut-être de Grenoble !). La traduction du terme générique 'nuts' devrait être fruits à coques, ou fruits à écale (jamais entendu ça !). Encore un joli faux-ami !
    • 225 °F = 107 °C, c'est très peu ! Je suggérerais ici de ne même pas préchauffer le four, ça fera toujours ça d'électricité de gagné !
    • "molasses" = mélasse, très utilisée ici, mais absente des étalages en France !
    • "wheat germ" = germe de blé, tout simplement. Mais alors, où en trouver ? As-tu regardé du côte de la Carotte Joyeuse sur Saint-Jean (ils ont notamment une liste d'épices impressionnante) ? Et pourquoi ne pas faire germer des grains de blé directement chez toi ?

    Et ça m'a encore donné envie tiens. Me laisserait bien tenter un de ces jours (quand je serais à court de granola Provigo ;) ).
    M

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