Friday, December 11, 2009

Granola

From The Breakfast Book by Marion Cunningham, this is the simplest and most delicious granola I have ever made, or indeed, eaten. It has wowed those who have sampled it. The kicker is that it is fairly inexpensive to make. Unlike those store-bought granolas!

If you don't have easy access to mixed flakes, just use regular rolled oats (don't use quick oats though).

I have changed the flavoring around in various ways. The nutmeg seemed too perfumey to me so I switched to cinnamon. Equal parts of ginger and cinnamon have been quite tasty.

I always add the nuts with the flakes, just making sure to stir enough so they don't burn and they haven't yet. I've tried almonds, walnuts, and pecans. Almonds are my favorite nuts for this granola.

Granola
(about 5 cups)

4 cups mixed flakes (oats, rye, barley, wheat, rice)
Salt to taste (I never use any)
1 teaspoon nutmeg
1/2 cup honey
1/2 cup (1 stick) butter, melted
1 cup roughly chopped walnuts

Put the flakes in a large bowl and sprinkle with a little salt and the nutmeg. In a small bowl, stir the honey into the butter and blend well. Pour the honey syrup over the flakes and toss until they are well coated.

Spread the mixture on foil in a single layer on a baking sheet with edges. (I don't bother with the foil.) Bake in a preheated 300 degree oven for about 20 to 30 minutes, or until the flakes begin to look golden, turning the cereal every 10 minutes with a spatula or spoon. Be careful not to over bake. The flakes will seem a little sticky when done, but they will crisp up as they cool. (I stir occasionally while it is cooling to keep it from sticking.) Store in plastic bags or an airtight container. Use within a month or store in the freezer.

1 comment:

Eleanor said...

I also use this with a few changes. I substitute real maple syrup (grade B), and add a couple of tablespoons strong brewed coffee, half cinnamon/half nutmeg and ground black pepper for a kick. I use pecans and add dried cranberries or blueberries when cool. Delicious with plain or vanilla Greek yogurt.