I don't always do but on some weekends, I try to make the effort to cook breakfast oats (rolled or steel-cut) over the stove-top. Other times on weekday mornings, breakfast will be as instant as pouring milk over cereals or granola. As a food item that is consumed almost everyday, making my own granola has been in my to-do list for the longest time now. I am glad to finally experiment with my own granola recently.
The good about having homemade granola is that you can customize the type of grain you want, eliminate all the artificial ingredients used in store-bought brands; and in the meantime, also add in your favorite nuts and seeds for the nutritional boost.
Old-fashioned rolled oats, wheat germ, and ground flaxseeds; mixture of brazil nuts, walnuts, cashews, pecans that are lightly toasted and crushed to smaller bits/pieces; sunflower and pumpkin seeds, raisins and/or dried mulberries - they are all going into my granola, lightly seasoned with salt, brown sugar and cinnamon.
When making granola, it is usually sectioned into DRY and WET ingredients or dry and wet steps. The dry being all the oats, nuts, seeds, salt, cinnamon; while the wet being honey canola oil/coconut oil or some kind of syrupy mixture that binds the granola together as clusters. As this is for home consumption anyway, we are fine with not having many oats-nuts-seeds clusters, so the recipe here is intentionally made less syrupy, yielding a granola mix that is "looser" in terms of texture (as there are less clusters) yet maintaining a toasty crunch that mellows well perfectly in milk.
Homemade Granola 自制格兰诺拉- ~ 2 servings/day for a week breakfast supply
[Dry] 4 cups of rolled oats, 1/2 cup of wheat germ, 1/2 cup of ground flax, pinch of salt, 1tsp ground cinnamon, mix well. Set aside. [Wet] Mix 1tbsp honey, 2 tbsp of organic canola oil or coconut oil (using coconut will make the granola so toasty fragrant good after baking!) and set aside. Stir in the wet syrupy mixture into the dry mixture and mix well. While combining, you will notice that the dry oat mixture will slowly and gradually form little lumps or clustering together as you stir and mix.
Preheat oven to 325F. Place granola mixture on a parchment-lined flat tray and bake for 20-25mins. After that, allow the granola to cool down for about 30 minutes before storing in air-tight containers. You can also store in tightly sealed Ziploc bags and leave them in the fridge. Make sure the granola is completely cooled down before storage to retain the toasty crunch of the homemade granola.
Sharing with Hearth and Soul. Also sharing with organized by Bake for Happy Kids and My Little Favorite DIY- with November 2013 theme - Oats, hosted by Vivian Pang Kitchen.
Tag: homemade granola, easy granola
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