Wednesday, May 7, 2008

Antigua-inspired Granola

Finally, finally the time to experiment with a granola recipe. Amazingly, it turned out great and my imagination is stoked for all kinds of other granolas. We had some the next morning with yogurt, pineapple, apple, and dried cranberries. Totally reminiscent of our vacation--with the sun streaming through the window on this beautiful Brooklyn morning.

D wondered whether little bags of granola might make good holiday gifts this coming winter, but they seem a bit too, well, crunky for most family. But who knows? Anyway, here's the basics. Use your imagination to create The Perfect Granola For You.


1 cup of old-fashioned (no quick cooking) oats
1/4 cup of wheat germ
1 Tbsp brown sugar
1/8 tsp salt
1/4 cup sliced almonds
1/4 cup peanuts
1/8 cup raisins
1/8 cup of pepitas (pumpkin/squash seeds)
1/4 cup honey
1 1/2 Tbsp canola oil (not olive oil)
1/2 Tbsp water
1 tsp cinnamon


Preheat over to 275 degrees F. Take out a sheet pan or a roasting pan (about 9 x 11) and coat with some kind of oil. Mix together in a bowl everything until the honey. Heat the honey, oil, water, and cinnamon in a sauce pan. Drizzle the liquid over the dry ingredients and stir. Spread the mixture out on the pan and stick it in the oven.

Bake until the pepitas start to puff up and everything turns a nice golden brown. Take out and place in an airtight container or a brown paper bag. Should last about 1 week out, 2 weeks in the fridge. Best way to enjoy? Over 1 - 1 1/2 cup plain yogurt, 1/2 cup of sliced fruit (see previous blog entry), a drizzle of honey, and some sprinkled toasted coconut if its on hand. Yum.

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