07 November, 2011


I'm a big fan of homemade granola and I think I just conjured up my winning recipe. This stuff is the best. (I admit I'm totally the kind-of baker that switches it up every time I have at a recipe, but this one is worth noting.)

My all new go-to granola recipe from this day forth

recipe inspired by this and this

Dry Ingredients:

3 Cups rolled oats; from our local grocery bulk bin

1 Cup raw pecans; I use Jr. Mammoth pecans & break them up into quarter-sized pieces

1 Cup raw sprouted sunflower seeds; I use go raw

1 Cup raw sprouted pumpkin seeds; I use go raw

1/3 Cup dried sour cherries

3/4 Cup light brown sugar

2 tsp ground cinnamon

1 tsp salt

Wet ingredients:

3T + 1tsp safflower oil

1/3 C + 1T brown rice syrup

1/4 C honey


Pre-heat oven to 300ºF

In a large bowl, toss all dry ingredients together. With your favorite wooden spoon, mix well to combine.

In a small bowl, combine all wet ingredients together. With the same wooden spoon, stir well to combine.

Pour the wet mixture into the dry mixture. Using a little elbow grease, stir your granola until well combined; all ingredients will be slightly dampened by the wet ingredients and will be wafting of cinnamon-y goodness.

Divide up your granola onto two prepared baking sheets. Leave a few clumps here and there for texture; doesn't have to be perfect.

Bake for 35-40 minutes, or until evenly light-golden brown; (I prefer this granola to be on the lighter side of golden; so not too dark toasty brown.) While baking, feel free to open the oven and stir your granola at the 20 minute mark to be sure it browns evenly and/or switch your sheet pans so the pan that was baking on the top rack is now baking on the bottom. This helps the even browning quite a bit.

When ready, remove from the oven to cool. Be sure to stir and break up your granola from time to time, while it's cooling, to prevent it from clumping too much. When cooled completely, your granola will be crisp; not quite the sticky & soft stuff you removed from the oven.

Store in an air tight bag or container. Refrigerate to keep it fresh.

Yields about 10 Cups


mamiya c3 tlr; fuji pro 400H film


Julia said...

this sounds delicious! i just put dried sour cherries in the granola i made yesterday. it was perfect!

Jen said...

sour cherries were totally perfect. glad we just happened to have them in our cupboard, or I never would have tossed them in! xo