Ever since my father retired, he has become more adventuresome in the kitchen. Now when I come home for a visit, instead of piles and piles of packaged chocolates and cookies on the counter, I find bags of his homemade granola.
Truth be told, I prefer an egg on toast for breakfast, but this granola is making me think hard about changing up my routine. When I do deviate from my norm, I combine the granola with warm oats and soy milk. It’s also very tasty served with a dollop of yogurt and some strawberry slices. And just yesterday, I simply grabbed a handful (or two) to cut my mid-afternoon hunger pangs.
My father has said his favorite way to eat it is sprinkled over top a scoop of Jeni’s Pistachio & Honey ice cream. I guess this means it’s not just for breakfast!
Homemade Baked Granola
Yield: 4 cups
- 2 cups old-fashioned oats
- 1 cup quick oats (not instant)
- 1/4 cup powdered dry nonfat milk
- 1/4 cup ground flaxseed
- 1/4 cup toasted wheat germ
- 1/8 cup sesame seeds
- 1/2 tablespoon ground cinnamon
- 1/4 cup chopped pecans
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 cup dried fruit (i.e. dates, red and/or golden raisins)
- Preheat oven to 350 degrees F. Lightly oil an 11-by-17-inch cake pan with canola oil and set aside.
- In a large mixing bowl, stir together oats, milk powder, flaxseed, wheat germ, sesame seeds, cinnamon, walnuts and salt. Mix well.
- Pour oil and honey into a 1-cup measuring cup and heat in microwave for 25 seconds. Add extract. Pour over oat mixture and stir in well, breaking up clumps as you go. Pour granola into oiled pan and spread out in an even layer.
- Place pan on center rack in oven and bake for approximately 21 minutes, stirring well every 7 minutes. Remove pan from oven and allow granola to cool. Stir in dried fruit if desired. Store in airtight container.
Note: My father recommends being generous with the cinnamon, pecans, vanilla extract and fruit.