i was inspired by teeni's granola at the table in el paso. as soon as we got home i started doing research online, looking for good/easy granola recipes on all my favorite flogs. i compiled and reviewed, i assessed similarities and differences, and then i preheated the oven.
i wasn't sure what flavor i was looking for, my favorite granola at the co-op is mulberry-pistachio, but i don't know where to find dried mulberries, or shelled pistachios
and the objective was partly to bring the cost down, because packaged granola can be pricey
so after all my research i settled on this one.
the first go around i used what i had on hand, it turned out good, but i was a little too heavy on the sesame seeds, and not heavy enough on any one ingredient.
we ate it all week until it was gone, and each day i as i ate my breakfast i tried to imagine what adjustments i might want to make next time that would make it even yummier. by sunday i was ready to experiment.
i added a little more liquid, lowered the heat, cooked it for longer, and stirred it every 15 minutes.
i made it with: lots of dried figs, almonds, pecans, walnuts, coconut, sesame seeds, golden raisins, and a few dried cranberries. this second batch is far superior to the first.
if we eat it every day this lasts 7-10 days, once we start rotating it with our winter favorite: steel cut oats i can probably get away with making a batch once or twice a month.
if you are a granola fan: test, experiment, enjoy!
1 comment:
I'm scared, but once I get over the initial fear I might just give this a go. We buy a store-bought brand of muesli that has no added salt or sugar and I've actually gotten pretty fond of it. From what I can tell, muesli is generally the same sort thing as granola, but with raw oats, nuts and fruits instead of baked.
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