Today I told Laine we were locked in an epic battle between practicality and creativity. He protested that it wasn't "an EPIC BATTLE," but I think I am going to pull rank on him. My whole personality is a battlefield. I know that if I let my children mix the granola, I will have to clean up a major mess, BUT it is such a joy to watch them engage in cooking their own favorite food. I love hearing them ask if they can taste each ingredient. With a level of seriousness that would impress a supreme court justice, Laine tastes each and every ingredient (except the oil and honey...I'm not crazy). He declares that he likes some (coconut) and that some are too spicy (cinnamon). Laine's mix was pretty close to the recipe while Annabel's was a bit low on the sweet ingredients.
I started with a recipe from The Food Network, and adjusted it to fit my pantry and taste. This is my best guess. Technically I use whatever nuts or dried fruit I have on hand. What is important is to get the dry/wet balance so that the mixture is moist but not wet.
1 Hr 25 Min
1 Hr 25 Min
- 3 cups rolled oats
- 2 cups crispy rice cereal
- 1⁄4 cup ground flax seed
- 1 tsp ground cinnamon
- 1 cup slivered almonds
- 1 cup cashews
- 3⁄4 cup shredded sweet coconut
- 1⁄4 cup brown sugar
- 1⁄4 cup honey
- 1⁄4 cup vegetable oil
- 3⁄4 teaspoon salt
- apple juice add until you get the right consistency
- 1 cup raisins
- Preheat oven to 250 degrees F.
- In a large bowl, combine the dry ingredients (oats, nuts, coconut, and brown sugar).
- In a separate bowl, combine wet ingredients (honey, oil, juice and salt). Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
- Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
- You can adjust flavorings to suit your taste.
- Recommended combinations:
- Vanilla and dried blueberries
- Apple juice, cinnamon and raisins
- Cranberries, orange zest and orange juice
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