Good morning, granola

bowl o granola

In case you haven’t heard yet, homemade granola is sooooo much better than most of what you’ll find in stores (that is, unless you want to pay a small fortune).

I’ve been making granola for years now, but until recently I just kept fiddling with the recipe and it never seemed quite right. The really delicious granola was too full of fat and sugar and calories to qualify as a breakfast food. When I tried to keep it somewhat healthful and modest in calories, it was little more than toasted oats and not too enticing.

Eventually, I adopted some guidelines for tasty and pretty-good-for-you granola:

  • Use applesauce and a little water for moisture and sweetness
  • Stay in control of the nuts — they’re delicious and healthy but highly caloric!
  • Don’t turn the granola for the first half hour if you want some clumps in the mixture
  • Skip the dried fruit (if you do use it, put it in after the granola is done baking); fresh fruit is lower in calories and delicious

Probably most important, if you don’t want  your breakfast granola to make you fat, use it as a topping rather than serving yourself a big bowl of it! I love having it atop yogurt and fresh fruit — just a few tablespoons adds crunch and interest.

goodmorn granola

Plus, using it only as a topping means your precious jar of granola will last longer.

granolaandfruit Usually I have fruit and yogurt and granola all summer long, and switch to steel cut oats when the weather turns cooler. But this fall, I just haven’t been able to give up my granola! The fruit is not as varied as above, but I defrost some of the berries I froze during the summer, and sometimes add some apple or pear.

So, here’s the recipe below — and I know some of you will want to add dried coconut so go ahead — if you must!! (I don’t like it).  Variations are limited only by one’s taste and imagination!

granola jar

Good Morning Granola

  • 3 cups rolled oats, regular or thick (not instant)
  • 1/3 cups nuts (walnuts, hazelnuts, almonds, pecans — whatever you like), coarsely chopped
  • 1 tablespoon flax seeds (and sometimes I add another tablespoon of sesame seeds)
  • 1/2 cup applesauce
  • 2 tablespoons water
  • 1 tablespoon oil (olive, canola, sunflower, etc.)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 -2 teaspoons spices or to taste (your choice: cinnamon and/or ginger are good; I sometimes like garam masala)
  • 1 teaspoon salt
  1. Preheat the oven to 325 degrees.
  2. Warm up the applesauce, water, oil, honey, brown sugar, vanilla, spices and salt and stir the mixture together in a big bowl.
  3. Add the oats, nuts and seeds to the liquid mixture and stir until the oats are well coated.
  4. Spread the oat mixture out on a cookie sheet and bake on an upper rack for 30 minutes.
  5. Open the oven and gently (so as not to break up the clumps) turn the granola, moving the darker pieces along the edges to the middle.
  6. Bake another 8 to 10 minutes, then check to see if it is dark enough. It should be a dark golden color. If it needs to bake more, check it every few minutes so it doesn’t burn. The granola will get crisper as it cools.
  7. Take out the cookie sheet and put it on a baking rack to cool completely before you put it in a jar.
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2 Comments

Filed under breakfast, fall, fruit, Uncategorized

2 responses to “Good morning, granola

  1. I agree about making granola a topping for yogurt and fruit! I also love the extra crunch and the fact that I don’t go through my granola too fast! Haven’t tried adding applesauce yet—good idea!

  2. Pingback: Summer breakfast | toby's kitchen notes

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