When I was in college in the mid 1970’s, natural food stores, co-op’s and bulk foods were all just beginning to appear in my upstate
York college town.
Since I was interested in food and nutrition, I would frequent these
stores and try some of the staples.
Granola, in bulk, was a main stay, but I never thought it was any good
and I had a problem with bulk food and all the hands going into the bin that
had been who knows where! I quickly
switched to the more traditional cereals available. Fast forward to the last 10-15 years, when my
teenaged, and now adult, sons, started eating granola. Being the good mom, I would purchase all
types of granola and ask their opinion, since I still thought granola was
tasteless, or too sweet, or cardboard like in texture. They would say they liked this one or that,
and I would buy it, though I still did not like it. Then, this past year, we were in Oakland,
visiting two of our sons and their girlfriends, and we went to breakfast at a
lovely spot, and there was homemade granola.
Suddenly, a light went off in my head!
Why not make homemade granola? I
had never even considered the possibility of making it, but I set to work,
checking out different recipes. The one
I came up with and adapted was made by Alton Brown, from The Food Network. It is crunchy, delicious and not too
sweet. You can also change the types of
nuts and dried fruits you might add, leaving the amounts the same. I’ll never go back to store bought granola
Recipe adapted from Alton Brown
Cook Time: 1 hr 15 min
Serves: 6 servings
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/3 cup dark brown sugar, packed
1/3 cup maple syrup (a generous 1/3 cup)
1/4 cup vegetable oil
½ teaspoon salt
1 cup raisins
Preheat oven to 250 degrees F. Place parchment paper or use ‘silpats’ on 2 sheet pans.
In a large bowl, combine the oats, nuts, coconut, and brown sugar. Hold raisins until AFTER cooking.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and spread onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Store in air tight container.