How to make great granola.
Some cookbooks that feature more granola recipes
While granola was revised and modernized by the hippies and tree huggers of the 1960's, it was first invented by a New York Doctor. Dr. Jackson ran a spa overlooking Dansville, NY. If you're interested in more history of granola, visit Wikipedia. If you'd like to find a great tasting granola recipe you've come to the right place!
You will need:
4 Cups of rolled oats, also know as oat flakes.
1 Tablespoon cinnamon
1 cup of honey
3 cups of cashews
1 cup shredded coconut
1/4 cup of safflower oil, or other cooking oil
2 large pans that are lightly oiled
Take the dry ingredients and mix them in a large bowl.
Then add in the oil and mix well.
Then add the honey in and mix well.
Now spread out the mixture onto the baking pans. The mixture should very shallow in the pan.
Place them into a oven that's been pre-heated to 350 F. After about 15 minutes take them out and quickly stir the granola around, so that it will brown evenly. Then, place them back in the oven for 10 - 15 more minutes. Put the pan that was on the top rack on the bottom one, and the one that was on the bottom on the top. They tend to shield each other from the heat. Keep an eye on things, and don't let them brown too much; so I'd check them after 8 minutes (after they go in the oven for the second time) just to be sure.
Different ovens operate at slightly different temperatures, and may heat unevenly, so if you're new to cooking, or using an unfamiliar oven, you'll want to keep that in mind.
Once the granola is cooked, take it out and let it cool on the sheets; stir it a couple of times to keep it from burning sticking to the pan too much. Once it is cool, it is ready to eat.
Store any left overs in glass jars. They can sit outside of the refrigerator for at least a month, so you don't have to put it in there. If you want, you can freeze the granola you made, and it will be good for many months.
The best thing about granola
While there are countless great things about making your own granola, by far and away the best part is that you customize it so easily. You may substitute other kinds of cereal flakes, like rye or quinoa flakes; different kinds of nuts; maple syrup or agave sweetener instead of, or in addition to, honey. You can make it without the coconut, or add more cinnamon. I like to add ginger or cocoa powder to it sometimes. You can add dried fruit to it. You can add wheat germ if you want (just don't substitute the oat flakes with it; add it in addition to the flakes). Sesame seeds, sunflower seeds and pumpkin seeds are all really great additions. This hub has some more ideas on it, too.
Somethings are best mixed in after it is cooked. This would include carob or choclate chips, raisins, apricots or prunes.
I'd recommend just starting with the basic recipe, or a minor variation; and when you've cooked it once or twice, then start experimenting. Here's another recipe for consideration.
Granola is really good with rice or soy milk on it! So make up a batch, and enjoy.
More good things about homemade granola.
Making your own granola is sooo much cheaper than buying it at the store. You can choose which (if any) organic ingredients to put in it; and you can make it allergy free, if you have any noticeable allergies. It stores well, and you may be able to add local ingredients (like the honey) to it. You can make it with very little sweetener if that is your preference (i'm not sure it's necessary at all); and you'll enjoy the great smells and pleasure of eating just cooked granola.
Granola is reasonably cheap, very satisfying and wonderfully crunchy. All in all, it's a fabulous breakfast food, or snack for later in the day.
Some of my other vegan recipes
Steamed kale and summer squash with rice wine vinegar
Healthy vegetable soup recipe; easy and delicious
Delicious Oatmeal Apple Breakfast Recipe
How to make homemade vegan pizza
Fried tempeh with green peppers
If you haven't tried tempeh yet, then this is a great starter recipe for you. Tempeh is made from fermented soy beans. The texture is dense and chewy; and the nutrition from tempeh is easier to for us to assimilate than tofu.