Breadwinner

……………………………………………………. Baking our mark

Basic Granola January 11, 2011

Filed under: Breakfast,Dessert,Vegetarian — Michelle Jackson @ 12:21 am
Tags: , , , ,

This doesn’t necessarily go with the food-lover’s cleanse schedule, but it’s still a good staple to have around for breakfast/snacking (not to mention being a million times less expensive than buying fancy pre-packaged granola from the grocery store).  Plus, I need some pre-made breakfast food available for this week when I’m waking up early for work, so I’m going to ignore BA’s breakfast recommendation for muesli (which is basically all of the below ingredients, but uncooked) and go with my stand-by recipe that easily conforms to a lot of variation.  Making your own granola sounds like a daunting task, but you essentially are just baking a lot of oatmeal, sugar, and a binding agent (like vegetable oil or butter) in the oven for a little while. That’s it. I started making my own granola about a year ago and haven’t looked back.

3 cups oatmeal, uncooked

2 cups bran flakes, crushed (Optional.  Also, other bran cereals work well too.)

1/2 cup brown sugar

1/4 cup milled flaxseed (Optional)

2 teaspoons cinnamon

1 teaspoon ginger

1/4 cup oil (You can use butter/margarine too)

1/4 cup honey (you can use maple syrup or agave nectar too)

walnuts, almonds, etc.

dried fruit (craisins, raisins, etc.)


Preheat the oven to 375 degrees. In a large mixing bowl mix the oatmeal, bran cereal, milled flaxseed, brown sugar, cinnamon, and ginger.  In a separate bowl combine the oil/butter/margarine with the honey/syrup/etc. and mix into the oatmeal mixture. Add nuts (if any). Spray a shallow baking dish with vegetable oil and pour the mixture (which should be slightly clumpy) and spread it around evenly.  Bake for 40-60 minutes, stirring the mixture every 20 minutes so that the mixture doesn’t burn.  It usually finishes a little bit early.  After it cools add the dried fruit and store in an airtight container.  This can be made ahead. I find that if I make a large batch (double or triple the above recipe) on a Sunday, that will last me through the week (and sometimes longer). Easy, cheap, and tastes the same (if not better) than the stuff you get from Whole Foods!

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