I'm posting this for Ruthy because her internet is out.
Gotta love March winds!
NOT!!
Homemade New York Granola
I was inspired by Mary Jane's
Granola a few weeks back, and I love having granola to snack on and it's crazy
expensive at the stores....
So I had some old nuts.
Not like ANCIENT, but I buy the big tubs of peanuts and mixed nuts at Sam's Club and once you get down to the bottom inch or two, they can get a little stale tasting... and they're salted and I love a mix of sweet and salty with my granola.
So I took those two tubs of nuts (dry roasted peanuts and salted mixed nuts) and they met their maker in my Cuisinart food processor (the one with the deadly blade... and I did get a notice that my non-deadly blade should be arriving in MAY....
Five months without using the food processor??? How's about... no.
So killer blade in place, I chopped about 4 cups of nuts.
IT BEGINS!!!! And the reason we call it New York granola is because I modeled it after my New York Baklava.... Dark amber maple syrup makes me smile!!!
Ruthy's New York Granola
4 cups chopped salted nuts (Mary Jane, there were lots of peanuts!!!)
4 cups rolled oats
3 cups Honey Bunches of Oats (or your favorite flaky cereal)
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
Mix the dry ingredients together thoroughly. Drizzle with the mix below:
1/2 cup maple syrup
1/2 cup honey
1/2 cup coconut oil
Melt the liquids together. Once heated, add 2 tablespoons vanilla and drizzle the liquid over the dry ingredients. Mix with hands thoroughly. Taste for sweetness. Or just taste because it tastes so good. You don't even NEED a reason to taste this, honestly.
Spread onto aluminum foil or parchment paper lined cookie sheets. (took three cookie sheets to bake this amount) (And they were big ones, by the way) (Just in case you wanted to know)...
:)
Bake at 275° for fifteen minutes. Stir. Bake for another ten or fifteen minutes for desired crispness.
Baking longer makes crispier granola.... baking shorter makes chewier granola (like a granola bar).
Both are marvelous.
Now here's the New York reference.... My kids are not all that adventurous when it comes to food conglomerates so you could add shredded, sweetened coconut to the mix.
And when it's out you could add dried cranberries or raisins or any dried fruit you'd like.
Not here.
Here we're dyed-in-the-wool straight up granola, don't mess with my crispyness peeps.
(What a bunch of New England style stick-in-the-muds, right???? Oy vay!!!)
I love granola on its own. I love it with yogurt, It's just a fun snack and the rolled oats and nuts are great for us.... and maple syrup and honey are SO GOOD.
Shh. Let me live with my delusions of healthiness because we know I'm not a big "healthy eating" type person, not if there is cake or cookies around... although I do sub in a Shakeology shake daily now because they actually taste good. I blame my daughter Beth for that!!!
So I had some old nuts.
Not like ANCIENT, but I buy the big tubs of peanuts and mixed nuts at Sam's Club and once you get down to the bottom inch or two, they can get a little stale tasting... and they're salted and I love a mix of sweet and salty with my granola.
So I took those two tubs of nuts (dry roasted peanuts and salted mixed nuts) and they met their maker in my Cuisinart food processor (the one with the deadly blade... and I did get a notice that my non-deadly blade should be arriving in MAY....
Five months without using the food processor??? How's about... no.
So killer blade in place, I chopped about 4 cups of nuts.
IT BEGINS!!!! And the reason we call it New York granola is because I modeled it after my New York Baklava.... Dark amber maple syrup makes me smile!!!
Ruthy's New York Granola
4 cups chopped salted nuts (Mary Jane, there were lots of peanuts!!!)
4 cups rolled oats
3 cups Honey Bunches of Oats (or your favorite flaky cereal)
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
Mix the dry ingredients together thoroughly. Drizzle with the mix below:
1/2 cup maple syrup
1/2 cup honey
1/2 cup coconut oil
Melt the liquids together. Once heated, add 2 tablespoons vanilla and drizzle the liquid over the dry ingredients. Mix with hands thoroughly. Taste for sweetness. Or just taste because it tastes so good. You don't even NEED a reason to taste this, honestly.
Spread onto aluminum foil or parchment paper lined cookie sheets. (took three cookie sheets to bake this amount) (And they were big ones, by the way) (Just in case you wanted to know)...
:)
Bake at 275° for fifteen minutes. Stir. Bake for another ten or fifteen minutes for desired crispness.
Baking longer makes crispier granola.... baking shorter makes chewier granola (like a granola bar).
Both are marvelous.
Now here's the New York reference.... My kids are not all that adventurous when it comes to food conglomerates so you could add shredded, sweetened coconut to the mix.
And when it's out you could add dried cranberries or raisins or any dried fruit you'd like.
Not here.
Here we're dyed-in-the-wool straight up granola, don't mess with my crispyness peeps.
(What a bunch of New England style stick-in-the-muds, right???? Oy vay!!!)
I love granola on its own. I love it with yogurt, It's just a fun snack and the rolled oats and nuts are great for us.... and maple syrup and honey are SO GOOD.
Shh. Let me live with my delusions of healthiness because we know I'm not a big "healthy eating" type person, not if there is cake or cookies around... although I do sub in a Shakeology shake daily now because they actually taste good. I blame my daughter Beth for that!!!
Posted by Ruth Logan Herne
I used to make granola way way way back in the prehistoric times. :-) But my daughter developed nut allergies and I never got adventurous enough to try out different substitutes so we just stuck to oatmeal. But granola and yoghurt sounds might fine.
ReplyDeleteWe've had some fierce winds here as well. Went from a balmy 8 degrees yesterday -- don't know what that is in F but it's warm enough not to need a hat or mitts and you're tempted to open up your coat when the sun is shining -- to -20 today. And the winds keep howling. I expect my little house to be swept up any time now.
I know, Kav. I actually couldn't get to sleep the past two nights because the wind was howling so badly.
DeleteWait...Rolled oats? Brown sugar? Chopped nuts?
ReplyDeleteGranola is just a cookie in disguise! :)
I actually love cooki- um, granola. I mix mine with yogurt for a yummy breakfast.
We've had wicked strong wind all week. Today is calmer, but there's snow in the forecast. Hmm. It must be March!
We've had crazy wind too, Jan. Today was high 50. Tomorrow has 3-6 inches of snow predicted and they're talking about a major nor-easter for next week. YIKES!
DeleteMy daughter makes her own granola. I really haven't paid complete attention to what she puts in it, but the house smells AMAZING when it's cooking.
ReplyDelete