We made granola for the first time today. We love it, so I think we have long past the time to make our own. I found this recipe, and decided to let Sam help me. He was restricted to throwing oats and sugar around while I tried to follow these simple directions.
4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries
Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.
Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.
I used pecans instead of almonds, and went with the cranberries for a "cranberry pecan" flavor.
We love how it came out. Athough it could probably be a little less sweet.
I then made a loaf of english muffin bread. During nap time.
2.5 cups flour
1 package rapid rise yeast
2 teaspoons sugar
1 teaspoons salt
1/8 teaspoon baking soda
1 cup milk + 1/4 cup water (120-130 degreees F)
Combine 1.5 cups flour, yeast, sugar, salt, and baking soda. Stir in milk/water combination.
Use your hands to mix in remaining flour until dough is soft. Grease 8 1/2 by 44 1/2 inch loaf pan. Sprinkle with cornmeal, put dough in pan and sprinkle with more cornmeal. Cover pan and let dough rise in warm, draft free place for 30-40 minutes. Bake at 400 degrees for 25-30 minutes. It will stay 3 days in an air tight container, or frozen for a month.
Another favorite around here. It makes great quick toast for easy breakfasts. And goes great with some yogurt and granola.
Have a good weekend everyone!