I mentioned in an earlier post that we have two granolas we enjoy for breakfast. But this is the one full of memories and sweet associations. This is the one we have a history with. It’s a rainy morning and I have a new batch baking now. The aromas floating through the kitchen take me back years and plop me down at an old wooden table, with its slightly creaky top – a table that was once “Yaya’s” and around which her four hungry boys gathered to be fed. (The third of these would one day be our Dad.) Many years later, it was the round, creaky table where my girls and I ate our meals and grew up together. Often our breakfasts would include small bowlfuls of creamy-smooth yogurt on which this crunchy granola was toppled, theirs with an extra shimmer of drizzled honey. We’d eat, planning our days, sometimes practicing spelling, finishing math or editing essays, chattering or giggling with mouths still full. There was a lot of happy around that table.
My daughters have the same honeyed aromas filling their kitchens these days, and new memories are forming in other cute little heads. In fact, today three little girls eat around that very same creaky-topped table, ambered and dented with years of living.
Even after all this time, my husband and I love when a fresh batch of granola is pulled, all crackly hot, from the oven. We can barely wait for it to cool. I suppose by now it’s obvious, this is the granola we favor.
Spree’s Golden Granola
Preheat oven to 300°F. Into an ample-sized glass or metal cake pan, scoop the following:
- 3 cups rolled oats (the slow-cooking, old-fashioned sort)
- 1 cup unsweetened coconut, shredded (see NOTE)
- 1/2 cup chopped raw almonds (or hazelnuts)
- 1/2 cup raw sesame seeds
- 1/2 cup unsweetened raw wheat germ
- 1/4 cup of ground flaxseed (optional)
- To the above ingredients stir in
- 1/2 cup honey (or real maple syrup, or 1/4 cup of each)
- 1/4 cup canola oil
- Stir to combine well, and then add
- 1/2 cup raw sunflower seeds
Pop the pan into your oven and plan on cooking for about an hour (though it may be to your liking in less), stirring every 15 minutes or thereabouts to toast it evenly. When it’s the kind of crunchy that suits you, remove and cool. Once cooled, add a total of
- 1 cup or so of dried fruits
My favorites: 1/2 cup dried apricots, chopped raisin-size (I have a strong preference for Trader Joe’s apricots, full of tangy flavor); 1/4 cup dried cranberries; and 1/4 cup or more of raisins. But I also like dried cherries or blueberries in place of one or two of the others. Make it as fruity as you like. Like all good granolas, it’s nice on yogurt with fresh fruit, or in a bowl with milk, or out of the hand for a quick little munch.
NOTE: The coconut you’ll see featured here is from Bob’s Red Mill – these ribbons of coconut look pretty, toast up beautifully, and put a distinct bite of coconut in your mouth.
~ ~ ~
for a printer version of this recipe, click here.
~ ~ ~
cooking-spree 