/> a mother's heart » Blog Archive » tasty tuesday: homemade granola

As we dig further and further in to a self-sufficient, food-storage inspired lifestyle, I’m always on the hunt for new things to make that I either a) don’t want to spend the money on at the store, or b) don’t like the GMO or added ingredients in the store-bought variety.  Happily, granola fits the bill on all criteria.  It’s easy to make, uses food storage supplies, tastes really good, is stupid-expensive at the store, and has undesirable ingredients when it’s store-bought.

I made granola bars last year and love them – but finding the right proportions on a loose granola was a little trickier for me.  I’m pretty good with substituting things, and although I used a recipe from Food Storage Made Easy as my base, my actual recipe really doesn’t look very much like the original.  Funny how that happens sometimes! :)  We love this to snack on or in my Greek-style yogurt (regular goat-milk yogurt that is strained for 12 hours).

It’s easy for me to burn my granola – I’d love to blame the dumb oven in this apartment completely, but I think lowering my second-bake time from 20 minutes to 10 is the way to go.  :)

Another trick I use is to plump up the dried fruit (raisins, cherries, cranberries – your choice) in heated, distilled water before using them.  When I do this, I don’t end up with little hard pieces of charcoal that once were raisins – they actually look and taste like raisins!  Adding the moisture to the raisins first insures that you’re not dehydrating them too much in the oven.  It’s a worthwhile step and is easy to cover the raisins with water and simmer them for a bit before adding them to the raw granola.

Sue’s Homestyle Granola
  • 4 c. of quick oats (or regular – I have quick oats stored, though)
  • 2 c. of chopped almonds
  • 1 c. roasted sunflower seeds (this adds a certain YUM to the finished product)
  • 1 c. raisins/dried cherries/craisins (your choice), rehydrated & drained
  • 2 T. cinnamon
  • 1/2 c. coconut oil
  • 2 t. vanilla
  • 1 t. Real Salt
  • 3/4 c. honey

Put the dry ingredients in the bowl of your mixer and begin adding in the wet items – the raisins, coconut oil, vanilla, and honey.  Allow the mixer to do the blending until everything looks evenly incorporated.  Spread out on a baking sheet and bake for 20 min. at 350F.  Stir at the 20 minute-mark (scraping the tray and turning the granola over as you do) and stick the tray back in for another 10 minutes.  Remove tray from oven and stir; allow it to cool completely before bagging it up and watching it disappear.  :)  This recipe makes about 2 pounds of granola, and if it gets soft from the moisture in the air, laying it on a tray at 200F for 15 minutes is the perfect amount of time to put the crunch back in to it.  :)

Bon apetit!

 

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