Holy Granola, Batman!
I don’t mean to complain about the weather here–truly I don’t–but now it’s June 20, and I have not only turned the heat back on but am wearing a sweater, and the rain continues outside. The only thing to do? Bake, of course: something to fill the kitchen with warm toasty smells.
This granola just may convince me never to buy boxed cereal again, even from Trader Joe’s, whose Banana Nut Crunch kept me fed through my first few years of teaching. Having just read Michael Pollan’s The Omnivore’s Dilemma and considering how processed cereal is, I’m getting ready to let go of it in favor of less processed foods. And though this may make me sound all…well, granola, try it. It’s worth giving up cornflakes.
adapted from Orangette’s recipe
- 2 cups rolled oats
- 1/3 cup sesame seeds
- 1/3 cup flax seeds
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
- dash nutmeg
- nuts (almonds, whole or slivered; pecan halves; walnut pieces; hazelnuts; cashews…1-2 cups, as desired)
- 1/3 cup applesauce
- ¼ cup maple syrup
- 2 Tbsp. honey
- 1 Tbsp. canola oil
Preheat oven to 300.
Mix dry ingredients together. Then mix wet ingredients together, and stir into dry ingredients. Mix well.
Spread mixture flat on a baking sheet lined with parchment paper. Bake for 40 minutes until evenly golden brown.
Remove from oven every 10 minutes and stir.
After removing from oven, immediately stir in 1-2 cups dried fruit (if bigger, like dried apricots, cut into raisin-sized pieces):
- crystallized ginger
Store in airtight container or Ziploc bag in refrigerator. Makes about 5 cups, depending on your measurements.