I have accidentally perfected my granola recipe.
Weekend before last was, of course, Easter Sunday. John and I stuck around home and celebrated our first just-us-newlyweds holiday. Ostensibly, it was because we had too much work to do, and in reality, John did. I also had a whole heck of a ton of work to do, but I didn’t accomplish near as much. (I did work all day Friday though, hopefully that counts for something). The excitement of the holiday got to me and I spent all day Saturday cleaning and baking. We had an Easter brunch, and so I decided to make granola.
This recipe has evolved over the years, with the original foundation being the Quaker Oatmeal recipe. It doesn’t bear much resemblance to that anymore, though, so I feel confidant calling it my own. Making it the other day, I decided to add some carob (aka fake chocolate) chips to the mix. Being incredibly impatient, I dumped them in the granola fresh out of the oven. Of course, they melted immediately coating the granola. Carob is sort of a nutty less sweet version of chocolate, so it paired really well with granola.
This version of the recipe is IC friendly, but you of course could switch out the fruit/nuts to whatever you like to eat.
1/4 cup veggie oil
1/4 cup buckwheat molasses
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp salt
4 cups rolled (not quick or instant) oats
1/4 cup flax seeds
1/3 cup carob chips
1/3 cup dried blueberries
1/3 cup dried dates
1/2 cup almonds
Mix the veggie oil, molasses, honey, cinnamon and salt. TIP: Take a 1/4 cup measuring cup, and measure out the oil. Using the same cup, measure out the molasses then the honey. The oil will coat the cup and make the molasses/honey slide right off.
If you’re fancy and using your kitchen aid, just dump the oats and flax seed right in and mix until well coated. If you’re doing this by hand, it’s easier to drizzle the goo over the oats and mix. Might as well just get your hands in there and get sticky for this part. If you are using nuts, add them in now.
Move the mix to a 9×13 pan jelly roll pan, or other sufficient baking device. I like that it doesn’t have room to spread out all the way in the baking pan, making it less likely it will get burnt. Bake at 325F for 10 minutes at a time, stirring every 10 minutes. The amount of baking time will vary depending on your oven, your pan, the weather, the alignment of the stars, etc. It’ll probably take around 30 minutes. Take it out when it is still slightly sticky. It will cool off and harden once you take it out.
Move the granola off the pan immediately and into a bowl. It will continue to cook if you leave it in the pan. Mix in carob chips while hot. I used unsweetened. I don’t know how this would work with chocolate chips; it would probably be a little sweeter but also delicious. Stir in dried fruit.
Enjoy! If you eat this as cereal, it will turn your milk into chocolate (okay carob) milk. And that’s always a plus.