"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
We’ve added quinoa in the past, which is delicious toasted in granola, but we didn’t have any this time.
This simple granola recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone. I make 2 to 3 recipes worth, but it comes out fine in any quantity.
6 cups flaked or rolled grains – I use oats
~2 cups seeds and chopped nuts – I use a mixture of pumpkin seeds, sunflower seeds and chopped walnuts
1 teaspoon ground nutmeg – I grate it by hand, but pre-ground nutmeg is fine too
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup safflower, grapeseed or canola oil – I use grapeseed oil
3/4 cup honey, golden syrup or maple syrup – I use honey
1 cup raisins, cranberries, craisins or other chopped dried fruit
Preheat the oven to 300 F (175 C).
In a large bowl, mix the grains, seeds, nuts, nutmeg, cinnamon and salt. Assess the nut/grain mixture and add more of either one if necessary (according to your taste).
In a separate bowl, mix the oil and sweetener well. Add to the grain mixture and stir to coat thoroughly.
Spread the mixture on two baking sheets (or more, if needed) and bake until golden, turning and stirring every 10 minutes so that it browns evenly. It will stay crispier if you spread it evenly and don’t layer up too much in one pan.
The granola is done when dark golden brown and fairly crispy, 30-45 minutes (or more, depending on your oven and how toasty you like your granola). It will lose some of its stickiness and become crunchy as it cools. I don’t mind if it gets a little burned, but it will be sticky and softer if under-baked.
Take the pans out of the oven and put them on a cooling rack. Add the raisins/chopped dried fruit and let the granola cool, mixing the fruit in as the granola becomes crunchy.
Store in a tightly covered jar or other tight-fitting container.