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Posts Tagged ‘granola’

The last few months have been crazy – as a clinical clerk (senior medical student), I’m often required to be at the hospital well before sunrise.  I’ve needed a hearty breakfast to keep my energy levels up, and critically, one that easy to prepare in a semi-asleep state!  For years I was under the illusion that granola was tricky to make – thank goodness my roommate helped show me the light.

Homemade granola is simple to prep and far more delicious than any grocery store variety I’ve ever purchased.   I love how I can control what I put into it (no longer do I need to put up with raisins…) and how little sugar goes in compared to the bought variety.  This recipe is Jamie Oliver’s and its incredibly versatile: simply mix and match the nuts, seeds, and dried fruits to what’s in your cupboards and to your favourite flavours.

 

Toasted Granola

Toasted Granola

(makes enough to fill a large jar)

 

Ingredients

2 cups quick cook oats

1 heaped cup mixed nuts (hazelnuts, almonds, walnuts, cashews, brazil nuts), coarsely chopped

1/2 cup mixed seeds (sunflower, poppy, pumpkin, sesame)

3/4 cup unsweetened shredded coconut

1 teaspoon ground cinnamon

1 1/2 cups dried fruit (raisins, cranberries, apricots, cherries, prunes), coarsely chopped

5 Tbsp. maple syrup

5 Tbsp. olive oil

 

Directions

Preheat oven to 350 F. Mix all the dry ingredients except the dried fruit in a large bowl.  Drizzle with the maple syrup and olive oil and stir to coat evenly.  Transfer granola to a sheet pan (optional: use parchment paper). Toast for 25 to 30 minutes, stirring the granola with a wooden spoon every 5-10 minutes to ensure it cooks evenly.  Remove granola from the oven when it is golden and fragrant. Mix in the dried fruit and let it cool down.

Once cooled, transfer to an airtight container.  Delicious served with milk or over a dollop of yogurt.

Bon appetit!

– Catherine

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Although this particular recipe is my own invention, it is based on an idea my mother came up with. And the best part is that it’s more delicious, easier, and more novel than the usual crumble (well, perhaps not after this post – but I’m ok with that). With this dessert, not only do you have the delicious crumble topping and the warm apple, but you also have a flakey crust. And the trick is that the crumble topping is made primarily with wholesome granola!

All the pies I made 20 minutes ago have already vanished – which I take to mean it was a success.

In September I moved to Montréal, and I shared these pies with my new house-mates. They were made with apples I picked right off a tree during my lunch break while working in the field at a switch-grass farm. I hope you can enjoy these pies often during the cold winter months!

Ingredients – makes 6 small 4-inch pies

-1 quantity sweet shortcrust pastry

-4 apples, cored and diced
-1 tsp cinnamon
-2 Tbsp brown sugar
-1/4 cup pecan pieces

-1 cup granola
-1 Tbsp flour
-1-2 Tbsp brown sugar
-1-2 Tbsp butter, cut into small pieces

Directions

Prepare your sweet shortcrust pastry 30 minutes in advance. Preheat oven to 350. Grease 6 small tart pans (I used the small 4-inch tin pans available at the supermarket). Roll out dough after it has rested, and cut it into 6 circles to fit into the pie shells. Prick the crust on the bottom and sides, then place in the oven for 15 minutes to partially blind-bake it.

Meanwhile, crush the pecans into small chunks. Mix with the cinnamon and brown sugar. In a separate bowl, mix the granola, flour, brown sugar, and butter. Once the crusts are set, quickly cut the apples and mix into the brown sugar, pecan, and cinnamon mixture. Place 1/6 of the apple mixture in a heaping pile in each pie, then top with the granola topping.

Bake for 45 minutes, until the apples are in their melt-in-your-mouth stage. Serve alone, with vanilla yogurt/ice cream, or lightly sweetened whipped cream!

-Sitelle


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In peak harvest season I’m always inspired to make granola, although I’m not sure why. In a blur, the kitchen becomes transformed as I bring in bags and bags in of nuts, fruits and seeds and then begin mixing in my largest bowl, which is never large enough. Then, after the first batch, I make another, and then another, and then another, until we have a supply of granola to last until Christmas.  Then it happens over again! This year, so far I have gone through 25 cups of rolled oats!

The great thing about making granola, aside from the fact that it is really easy and delicious, is that I know exactly what I put into it, and that means it’s all things I like and things that are healthy.

My recipe here is a tiny version of what happens in the kitchen at our place, so feel free to multiply it several times over if you want to make granola for a few weeks or even a month at a time. That, and also feel free to adapt the recipe with ingredients of your preference: if you don’t like the crunch of Kamut as much, substitute more oats or barley, for example. If you’re a big fan of pecans, then substitute those for almonds!

Ingredients – about 12 cups (feel free to multiply to make it even more worthwhile)

-2/3 cup honey
-1/2 cup water
-1 tsp maple extract (optional)
-1 cup canola oil

-2 cups rolled oats
-1 cups rolled Kamut Flakes
-1 cups rolled Barley Flakes
-1/2 cup sesame seeds
-1/2 cup raw sunflower seeds
-1 cups wheat germ
-1 cup wheat bran
-1 cups chopped raw almonds
-1 cup chopped hazelnuts
-1 cups shredded unsweetened coconut
-2 tsp cinnamon

-1 cup dried blueberries
-1 cup chopped dried peaches
– other dried fruit if desired

Directions

Preheat oven to 275F.

In a small saucepan, bring water and honey to a simmer. Remove from heat, and once it has cooled a bit, add the extract (optional) and the oil. Let stand while mixing the next ingredients.

In your largest bowl, combine the next 11 ingredients. Using a wooden spoon (or your hands), mix it thoroughly. Then pour half of the honey/sugar mixture over the oat mixture. Mix well so everything is as coated as possible, then add the remaining honey mixture. Mix again.

In a separate bowl, mix the dried fruit. Set aside.

I like to use fruit I dehydrate in the granola – it makes it possible to have dried blueberries, peaches, and anything I like!

Pour half the granola onto two baking dishes or cookie sheets. Place in oven for 15 minutes, then stir. Return to oven for another 15 minutes. Remove from oven, and stir in the dried fruit. Let cool to room temperature then store in an airtight container.

Serve with milk or your favourite yogurt for breakfast or a delicious snack!

-Sitelle

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