For some reason I always assumed making granola was a huge process left for hippies and health food freaks. Looking at various recipes over time really intimidated me, with too many ingredients, many of which I have never bought before. Granola at the store always has so much sugar, is not that yummy, and is ridiculously expensive without justification. The other day at work one of my co workers announced she was making granola that night. She brought some into work the next day, and it was delicious! Not only was it tasty, it was simple. All granola really needs is oats, nuts, some dried fruit, and sweet something to make it worthwhile- which can be Maple Syrup, Agave, or Honey.
For my granola, I used:
2.5 cups old fashioned oats
1/4 cup slivered almonds
1/4 cup smashed cashews
1/4 cup walnut pieces
1/2 cups raisins
1 T cinnamon
1/4 cup maple syrup
Combine all the dry ingredients (measurements are loose estimates). Bake it in the oven and stir every five or ten minutes to make sure there is even browning, and no burning. It is done when the oats no longer look “wet” from the syrup, but before they become too toasty
pictures to come when I find my camera cord : /
The Story of Miz Emily
Told by VBar
Miz Emily, crow extraordinaire, hails originally from Connecticut and moved to Boston for college in 2004. She and Vbar met their first semester freshman year at Northeastern University and bonded immediately over their love of fresh food, the middle east and the likelihood that they will never get decently paying jobs. In the proceeding years, Emily lived first in the Mission Hill area of Boston before moving out to Jamaica Plain to roost. In the summer of 2008 Emily migrated west to San Francisco she still lives with her man Billy. Emily loves global travel and has spent time backpacking around Europe as well as in Turkey and Brazil.
Emily’s cooking style can be described as clean, natural and adventurous. Never one to back down from a challenge, can-not-do is not a phrase in her pantry. A master of substitutions, she rarely follows a recipe exactly, often with deliciously innovative results. Always one to be inspired by her surroundings, she enjoys shopping for new and inexpensive ingredients in farmers markets and ethnocentric neighborhoods, in particular Chinatown. Emily’s meals are strongly tied to the seasons particularly since she is lucky enough to have access to fresh California produce. Emily’s strong caw and yummy mowables make her a truly upstanding west-coast representative for the Crows.
http://crowsinthekitchen.com
when do you add the syrup? after combining the dry ingredients, or do you drizzle it on the cookie sheet?
You add the syrup after combining the dry ingredients, in a mixing bowl, before the cookie sheet has even entered the game
yumm… I think i need to try this out tomorrow. I want some now!