About 20 minutes after snapping this pic, I was transferring the cooled granola to a storage container, when I dropped it, and half the batch went splattering across the kitchen floor — a few pieces sliding under the stove. Major profanity. (I’ve been swearing in the kitchen a lot lately.)
For a brief moment I considered enacting the 3-second rule, before deciding that salvaging granola off the floor was on par with George Costanza lifting a partially eaten chocolate eclair out of the trash.
With half the batch lost, I whipped up a second batch. It’s a good thing this stuff is so simple to make.
The recipe’s from Cooking Light:
2 cups regular oats
1/2 cup sliced almonds
2 tbsp wheat germ
1/2 tsp sea salt
1/4 tsp cinnamon
1/3 cup dried currants
1/4 cup dried cranberries
2 tbsp sugar
5 tbsp molasses
3 tbsp canola oil
1 1/4 tsp vanilla extract
A few modifications: I substituted raisins for the currants and cranberries, reduced the sugar to 1 tbsp and the molasses to 4 tbsp. It’s just a personal preference thing, I like my recipes under-sweet.
The first step is to coarsely chop the oats, almonds and wheat germ in a food processor. My food processor was grinding the mixture too fine, so I left it chunky.
Toss the mixture in a bowl with salt and cinnamon, spread it out on a baking sheet and bake for 20 minutes at 325.
Remove the mixture back to the bowl and stir in the currants (or raisins).
In a saucepan, combine the cranberries (if you have them), sugar, molasses, oil and vanilla extract and cook for a few minutes over medium heat until the sugar is dissolved.
Pour it over the oat mixture and toss to coat. Then spread the granola back onto the baking sheet and bake for another 15 minutes until it’s lightly browned.
Let the whole thing cool, and break up the pieces — they tend to clump up. Cooking Light says the granola will keep for up to 2 weeks in an airtight container (provided you don’t drop the container on the kitchen floor).
It’s a good recipe that lends itself to versatility — you can easily add in whatever dried fruits you like, or mix and match ingredients to your taste. I’ve been eating the granola with breakfast — on top of yogurt, and over Cheerios.
So, even if you’re a spaz like me and lose half the batch, all is not lost. You can always make another.