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Homemade granola – it’s worth the effort

I drafted this post on February 27… it’s been almost exactly a month later and I can’t believe I haven’t shared it with my blog audience! There are many reasons (aka excuses) for this. I had out of town visitors, I baked several cakes, I started crafting much more at home and yada yada. Anyway, this is a great recipe from my idol Pioneer Woman. After I purchased all the ingredients, I realized I could have spent about $5 to buy some good granola instead of the estimated $10-15 I spent on making my own but homemade > store bought. Here’s a link to the original recipe. Let me note now that I didn’t follow instructions and grease my baking sheet well so I ended up making a bowl of granola versus granola bars. Grrrrr… but it’s ok because we ended up eating our granola crumble on Greek yogurt and it was fabulous. Check out the recipe below:

Ingredients

  • 6 cups Rolled Oats (not Quick Oats)
  • 4 Tablespoons Butter, Melted, Plus More For Greasing (Greasing is critical!!)
  • 1/4 cup Vegetable Or Canola Oil
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1/2 cup Honey
  • 1/4 cup Apple Juice (I juiced my own!)
  • 1/4 cup Molasses
  • 3 teaspoons Vanilla Extract
  • 1-1/2 cup Rice Krispies
  • 1 cup Wheat Germ
  • 1/2 cup Finely Chopped Pecans (I omitted this and just used almonds)
  • 1/4 cup Roughly Chopped Almonds
  • 8 ounces, weight Milk Chocolate Or Chocolate Almond Bark, Melted (optional)

Preparation:

Preheat the oven to 350 degrees F.

In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don’t burn. Remove from the oven and set aside.

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Reduce the heat to 325 degrees F.

In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.

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These are the apples I juiced to make my own apple juice.

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Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!

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Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. Or if you’re doing it like me, scrap off that wax sheet and just break your granola to pieces!

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It’s so golden and beautiful!

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As Lucy Ricardo once said: “It’s so tasty, too!”

So what will you do with all the leftover wheat germ and molasses that you now have from this recipe? You can add it to your morning juicing routine (if you do that). I started to add some wheat germ to our drinks and I can’t taste it but I heard it’s good for you. I’ve also heard of people taking molasses by the spoonful to help with iron deficiency. I won’t do that but you can! Enjoy!

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