My mom makes the best.....
We are all familiar with this age-old cliche, but it's really true here. My mom's freshly baked granola is the best. Chewy, crunchy, toasty, with lots of honey - it is heavenly. It has been years since my mom made this granola, but I still crave it.
During a recent granola jones, I called mom to see if I could get my hands on her old recipe. Sadly, it was tossed out in her recent move. She tried to remember ingredients.... dry milk powder, sesame seeds.... bake at 275?... With these cryptic clues, I began a determined quest to recreate her granola. Cooking with a scientific approach is not my thing - I am more the improvisational, intuitive type in the kitchen. But on this quest, I adjusting measurements with the extreme precision of a lab technician. I read countless recipes. I baked many, many batches of not-quite-right granola taking copious detailed notes along the way. Finally, I got it.
There are so many variations to be enjoyed with the basic granola foundation: skip the coconut oil and substitute with more butter and safflower oil; use pecans or walnuts in place of the almonds; try sultanas instead of dried cranberries; leave out the shredded coconut, or sunflower seeds, or whatever tidbit is not to your liking. Have fun and enjoy your own granola. I'd love to hear about any great variations you discover.
- 1/2 cup sesame seeds
- 1/2 cup almond slivers
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup unsweetened shredded coconut
- 1/2 cup flour (GF folks: Pamela's Bread and Flour Mix)
- 1/2 cup dry milk powder
- 4 tablespoons unsalted butter, melted or at least softened
- 2 tablespoons raw organic coconut oil
- 2 tablespoons safflower oil
- 2/3 cup honey
- 2 1/2 cup oats (GF folks: be sure to use certified GF oats)
- pinch of sea salt
Preheat oven to 275.
Mix all ingredients until well integrated.
Pour granola mixture onto a baking sheet. Don't spread it out too much, keep it clumped together near the center of the pan. (I put my oven rack close to the top of the oven so that the bottom doesn't brown too quickly.) Bake for 20 minutes.
Then take out granola, mix and spread out more evenly over the entire baking pan. But don't break up the clumps too much, we want those chewy clusters later. Bake another 8-10 minutes, mix granola again to insure even browning.
Bake 8 -10 more minutes and you should be ready. The granola should be only golden brown, not too dark. Try to wait until it is cooled before indulging in a bowl. As the granola cools its wonderful texture emerges, becoming chewy and delicious.
If you are willing to part with a little granola, pack up a jar or two and share with friends.