5.11.2009

Gramma's Grainola

This is the grainola my gramma always makes for us. Gramma always calls it "grainola" but you could say "granola". Each batch is slightly different from the next but always delicious and better than any store bought cereal.

If you buy the ingredients in bulk at Winco it is pretty cheap compared to the packaged breakfast cereals. This is a "clean out the pantry" recipe because you can use up any grains and nuts you have around (just make sure they're not rancid!)

This recipe makes quite a bit of grainola, you can double-- you'll just need a huge mixing bowl and multiple rimmed cookie sheets.

Delicious with rice/almond milk by itself, or with banana slices and blueberries. Or sprinkle over greek yogurt as a parfait.

Grainola Recipe:
Mix in large bowl the dry ingredients:
5 C old fashioned rolled oats
1/2 C flax meal or wheat germ or oat bran
1/4 C millet
2 C unsweetened coconut (I like mixing shredded coconut and flake coconut)
1 C raw sunflower seeds
1/2 - 1 C sesame seeds
1 C pepitas (pumpkin seeds)
2 C chopped nuts (hazelnuts, walnuts, almonds, pecans, cashew etc.)


Stir over low heat until dissolved, but not boiling:
3/4 C water
3/4 C brown sugar or approx 9 medjool dates (approx 3/4 C), pitted and blended with the water
3/4 C vegetable oil or coconut oil
1/2 C honey (or agave or maple syrup for vegans)
1 TB molasses1/2 - 3/4 tea salt
1.5 tea cinnamon

Pull off heat and stir in 2 tea vanilla extract (or grind up whole vanilla beans). Optional add a few drops of almond extract. Stir.

Pour over dry mixture in batches, stirring in between. Spread into rimmed baking sheets and bake at 280-300 degrees F, checking and stirring every 30 minutes until the grainola reaches the desired crunchiness.

Make sure it is totally dry before storing (or you could develop mold!!). I leave the pans in the oven (while off) for a few days to finish drying out before pouring into a plastic or glass container

Makes great travel food and gifts.

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