Welcome to the first official post in my new series, From the Mixed Up Manila Folder (aka FMUMF), where I cook recipes from a stash of newspaper clippings.
I’ve been waiting a long time to share this granola recipe with you. It’s one of my family’s staples because once you make a (double) batch, it’s the perfect grab-and-go breakfast, post school/work sustenance and even a satisfying late night snack. Plus, its versatility makes it ideal for delicious yogurt parfaits, breakfast cereal bowls, and granola baked goods.
Unlike some recipes that are oh-so-delicious yet oh-so-greasy, this granola recipe tastes hearty because it is. While this granola may not have that smooth, melt in your mouth feel, at its core it is exactly what you crave. Unprocessed good fats in the form of nuts and seeds make you feel full. The crunchy clusters keep your mouth busy and tell your stomach when you’re full. Granola is high calorie but you can only eat a small portion at a time due to its density.
Are you convinced yet? Even if you aren’t, I recommend you give it a try.You’ll never buy another over-priced bag of granola again.
Can I let you in on a little secret? You can add pretty much anything your heart desires.
Another name for this granola should probably be “Anything Granola.” The recipe is pretty flexible regarding what you add as long as you soak your dried fruit and have a nice ratio of wet to dry ingredients. Before you bake the granola, it should be moist but not soggy. Like your granola chunky? One technique is to press the uncooked granola into the rimmed baking sheet and then break up the rectangle after it is finished baking. Recipe adapted from Tony Tantillo, The Fresh Grocer magazine. Makes 6 cups of granola and you can easily double the recipe to feed a hungry family.
1 cup boiling water
3/4 cup dried fruit (raisins, golden raisins, chopped dried apricots, dried cranberries, etc.)
1/3-1/2 cup liquid sweetener such as honey or maple syrup
3 cups rolled oats
1/2 cups sliced almonds (I chopped up 3/4 cup of whole raw almonds)
1/2 cup shredded coconut
2 tablespoons nonfat dry milk powder
1 1/2 teaspoon cinnamon
Add 1/4-1/3 cup of any of your favorite add ins such as:
Pepitas, sunflower seeds, sesame seeds, chia seeds, ground flax seed meal
Preheat oven to 300 degrees F. In a large bowl, add water and dried fruit. Add sweetener and mix. Soak for 15 minutes.
Stir in oats, almonds, coconut, dry milk and cinnamon. Mix well until everything is combined well.
Spread on a rimmed baking sheet. Don’t cover the baking sheet with parchment paper because you want your granola to dry out and be crunchy. Bake for 60 minutes. Remove every 15 minutes to stir granola. Cool to room temperature and store in an airtight container.
Granola keeps for up to a month (if no one devours it before that).
I hope your family enjoys this recipe!