granola

This is my new favorite thing to make, move aside crock pot oatmeal, hello homemade granola. This time I will endeavor to pay attention to what I’m doing when making this for accuracy’s sake–so you all can follow–rather than throwing things in willy-nilly and guestimating basically everything. Once you’ve made your own granola you will never buy it again!

granola 1

Personally I like A LOT of stuff in my granola, I generally just root about in the cupboard and see what we have on hand.. today’s batch will include dried dates, figs and apples, raisins, chopped walnuts, pumpkins seeds, pistachios, oats (not quick cooking), agave, honey and veg oil. As long as you have a few things in the cupboard to fancy up the oats a bit, anything goes really… (good grief how many times do I use that expression?)

Granola

3 cups oats

2 cups fruit/nut mixture

pinch salt

3 tbsp honey, 1/4 c agave, 1/4 c veg oil (heated gently to combine)

granola 2

mix oats and fruity mixture together in a large bowl, add salt, add liquid mixture to the dry, um don’t forget that you just essentially poured hot oil over something and then try to use your hands to mix it up… ouch, use a spoon!

granola 3

Tip out onto parchment lined sheet pan, bung in oven at 300F for 20 mins, stir half way through. Cool and store in airtight container. Dig in at random!

granola 4

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4 Comments

  1. Posted February 25, 2009 at 6:07 pm | Permalink

    Just curious – what is agave?

  2. thecatskillkiwi
    Posted February 25, 2009 at 6:14 pm | Permalink

    Agave is an organic natural sweetener extracted from the heart of the Blue Agave plant. If you cannot find or do not have, you can substitute maple syrup instead, or add more honey and oil to compensate. Or a New Zealand equivalent??

  3. N Lang
    Posted June 24, 2010 at 1:51 am | Permalink

    What happens if you use quick cooking oatmeal?

    • thecatskillkiwi
      Posted June 24, 2010 at 10:55 pm | Permalink

      i think it would turn to mush… it really needs to be steel cut oats that can withstand a long cooking time.


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