We’re running low on eggs and market is tomorrow. My daughter took two hard boiled eggs to summer music school this morning and I had our version of cereal and milk. I make granola almost weekly for the better part of the year. You can find the recipe recipe below it is one that’s been kicking around my kitchen for man years now and I originally found it here.
Today my granola was topped with saskatoon berries which are big and juicy this year because of all the rain and whole milk from Grass Roots Dairy which is about an hour and a half from here. Saskatoons were a great addition because the texture complimented my granola perfectly. Honestly cherries are way too slimy to eat in granola, oatmeal maybe but granola? Yuck.
Melinda's Homemade Granola Recipe
- 2 cups rolled oats (not instant)
- 1 cup peanuts or toasted almonds
- 1/4 cup sesame seeds
- 1/2 cup toasted sunflower seeds
- 1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
- 1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
- 1/2 cup raisins
- 1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
- scant 1/4 cup cooking oil (not olive)
- 1/2 cup honey
- Mix the oat, nuts and grains in a large bowl.
- Measure oil into the measuring cup and swirl it around before pouring into bowl.
- Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
- Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
- Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
- When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.
I found this recipe on a wordpress blog the other day. I have been on the lookout for a good granola recipe and this one seems like it might be just that.
If the method seems slightly odd and unfamiliar it is because this is a raw food recipe and you can read more about the raw food revolution here and for ingredients that are quite close to home you can source them at Real Raw Food in Naramata.
- 1 cup buckwheat groats, soaked in water overnight
- 1/2 cup sunflower seed, soaked in water overnight
- 1/2 cup pumpkin seeds, soaked in water overnight
- 1/4 cup walnuts, soaked in water overnight
- 1/4 cup almonds, soaked in water overnight
- 1 tbsp flax seeds
- 1 apple, cored
- 1/4 tsp sea salt
- 1 cup pitted dates, soaked for 30 minutes in boiling water
- 1 1/2 tsp cinnamon
- 1 tbsp agave syrup
- 1 tbsp shredded coconut, unsweetened
- Drain the buckwheat and rinse repeatedly in a strainer. I found it best to run my fingers through the buckwheat as I did this. It took a LONG time to drain it until it wasn't slimey anymore. Offputting indeed, but it's kind of like flax seeds which get slimey when wet. Set aside.
- Drain the sunflower and pumpkin seeds, walnuts, and almonds.
- Put the sunflower seeds, pumpkin seeds, walnuts, almonds, flax seeds, apple, and sea salt in a food processor and pulse, being very careful not to grind it into a paste. You still want it to have some texture.
- Add the drained dates, cinnamon and agave and process until just blended. Remove from food processor and put in large mixing bowl. Add drained buckwheat groats and coconut. Mix until blended.
- Spread onto teflex sheets and dehydrate for about 10 hours at 115 degrees.
- When the dehydrating is complete, remove the gRAWnola from the teflex sheets and break into small pieces. Store in a container of your choice, though doesn't it look lovely in the glass jar!!!???
- This is a great snack right out of the jar. Or have it for breakfast - I poured pieces of gRAWnola into a small bowl, topped it with strawberries and homemade almond milk and had a yummy breakfast!