Happy New Year! I hope you all had a good holiday. We sure did! I'm not sure if it was the economy, the snowstorm, the change in political hands, or nothing in particular, but I was extra thankful and had an especially wonderful time with my family and friends this holiday season. I feel very fortunate to have all these great people in my life.
I like to make holiday treats for friends and family every holiday season. I like to make something different evey year, and I decided on Granola for this season. I managed to get packages out to the kids' school teachers, and then the snowstorm hit, and brought with it an end to my plan of hand-delivering granola to my close friends. Oh well, we had a huge cookie party instead and at least those who lived close enough to walk/sled were able to come. If you didn't get the granola, I promise I will make it up to you :-)
I have had many requests for the Granola recipe, and I think I know why. I have tried many granola recipes - some are way too greasy, some too dry, some too sweet, some too dessert-like, some way too lowfat (yuck). Not many hit the mark. This one is a great master recipe. Add/substitute nuts of your choice, add in more/less dry fruits, your call. But in my mind, why mess with this. The almonds and pepitas add lovely color and crunch, and the cranberries are oh-so-pretty and lend a welcome tartness. If you like ginger, some chopped up crystallized ginger would be great, but I left it out since ginger is not universally preferred.
Sprinkle the granola over your favorite yogurt, have it with some milk (this is the one time I abandon my non-fat milk and grab the whole milk), or simply have some around as a snack.
The recipe can easily be doubled or halved, but if you double it, you will still want to cook it in two batches. Unless you have a double-oven in your home (I hate you). Don't even think of cramming the doubled-amount onto 2 baking sheets! You want the granola to bake evenly!
The granola will keep at room temperature in an airtight container for 2 weeks. For longer storage, refrigerate or freeze.
Maple Almond Granola
Adapted from Gourmet
Makes 8 cups
6 cups old-fashioned rolled oats
2 cups untoasted sliced almonds
1 cup green (hulled) pumpkin seeds (pepitas)
1/2 tsp cinnamon
1 1/2 tsp fine-grain kosher salt
3/4 cup canola oil
1/2 cup maple syrup (add a few more tablespoons if you want it sweeter)
1 cup dried cranberries
Method:
1. Place oven racks in upper and lower thirds of the oven. Preheat oven to 325F.
2. Stir oats, almonds, pumpkin seeds, salt, oil, cinnamon, and maple syrup together in a large bowl.
3. Spread mixture evenly on two large jelly roll pans (or lipped baking sheets). Bake, stirring every 15 minutes, until mixture is golden brown, approx. 45 - 55 minutes. Every oven is different, so keep a close eye especially towards the end. You can tell the granola is done when it starts smelling toasted. Don't worry if it looks a bit 'wet'. It will crunch up when it cools.
4. Cool the granola completely on the baking sheets placed on a wire rack. Once completely cooled, stir in cranberries and ginger, if using.
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