mangofandango: (ff/ wednesday_icons/ FRUITY OATY BAR)
GRANOLA, FOLKS.

Every now and then our CSA gives us this ginormo bag (okay it's like 5 lbs. but that is pretty ginormo) of rolled oats. I struggled to use them all up before the next one appears (in fact, I never do and I end up with a backlog and/or giving away oats and/or there was that one bag WITH THE MOTHS OH GOD). No more, for I have discovered making granola! Plus, it is nut-free and safe for Sophie! I missed granola, this is kind of a revelation, why did I not try it sooner? It is not hard. Here is the recipe (which I cut in half-ish, usually, but):

10 cups rolled oats
1 cup unsweetened coconut
1 cup sesame and/or sunflower seeds (I have not included these because I don't have them, but I am sure they would be good!)
2 tsps cinnamon
1 cup sunflower (or other mildly flavored) oil
1 cup honey (I like less)
1/2 cup maple syrup

You can add dried fruits, nuts, etc. to your heart's content - the recipe says it allows for a up to 3 cups of additions before you really need to change your ratio. I use a little less sweetener and a little extra oatage, since I haven't added much in the way of additions yet (we have done this twice).

Stir it all together in a big bowl until it is well mixed. Pre-heat the oven to 250, spread the granola out on a baking sheet or a couple of 9x13 pans. Bake for 70-90 minutes, stirring at 30 minutes and about every 10 minutes thereafter until it looks golden brown and done (I taste to see if it's granola-y. :) I think last time, I raised the temp a bit to like 325 at the 70 minute mark and did a few minutes at that temperature to speed it up because I was in a hurry, that worked fine. :))

There is granola baking here RIGHT THIS MINUTE and some of that granola is going to go on top of apple crisp later. Also Sophie and I made vanilla ice cream with a caramel swirl. OMG.

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mangofandango

March 2016

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