Homemade granola
POSTED ON July 31, 2009
It’s funny how you just do things and don’t ask your self why; I thought this as I automatically brought ingredients to make this granola before going to the beach last weekend. It’s another thing my mother made before went on a trip when I was growing up, and I’m only just realizing that I am continuing the tradition today.
She made it because granola travels well, is an easy thing to eat anywhere, and a homemade version is always appreciated. For me, going to stay at the beach in Australia means driving up to meet family on Stradbroke Island, visiting friends in Byron Bay or staying at the beach cabins in Hungry Head always with a batch of granola in hand.
gifts to go
On this side of the world, I’ve made it before going to Deer Isle in Maine and many times to take to Nantucket, where I’ve eaten it while watching seals play on Siasconset beach or as I admired the view of Sesachacha Pond. The setting always seems to be the final ingredient to an enjoyable breakfast.
Last weekend really was exceptional. We were invited to a friend’s house in Provincetown and I have to say this setting was purely magical. If you are familiar with John Derian’s unique and incredible sense of style when it comes to creating an atmosphere that is otherworldly, only better, then you know the granola tasted good, but what meal wouldn’t!
For this batch of granola I used extra virgin olive oil but unrefined sesame oil (not toasted) also works well. When I’m in Australia I use the locally pressed macadamia nut oil from down the mountain where my mother lives. Whichever oil you use, make sure it’s cold pressed and unrefined.
ingredients
I have tried exchanging the almonds for walnuts or pecans, but find that they easily become over toasted. Almonds are regarded as a superior nut since they help tone and restore the digestive tract, have anticancer properties and can lower cholesterol. They are the only nut that alkalizes the blood, all others acidify.
Since I like to keep sweeteners to a minimum, I often leave out the maple syrup. You can add more if you like a sweeter breakfast, but don’t forget the dried fruit that is stirred in at the end adds sweetness.
granola cooling
Alfie came too
tide going out at Hatches Harbour
Granola
10 cups oats, use gluten free oats for a gluten free version
3 cups raw almonds, chopped
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1 ½ tsp cinnamon
1 cup extra virgin olive oil
1 cup rice syrup
½ cup maple syrup
¾ teaspoon sea salt
4 teaspoons vanilla extract or 1 vanilla bean, I use both since I love vanilla.
3/4 cup unsulphured dried apricots, finely sliced
1/2 cup unslphured golden raisins, like Hunza
1 cups dried cherries or raisins
Pre-heat oven to 320 degrees (Fahrenheit)
Place oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds and cinnamon in a large bowl and toss to combine.
Warm olive oil, rice syrup, maple syrup and salt in a small saucepan over medium heat*. Split vanilla bean (if using) and scrape out seeds with the tip of a small knife, place seeds and bean in the saucepan, whisk and simmer for 5 minutes. Remove from heat, add vanilla extract, pour into dry ingredients and mix well.
Spread 1/3 of mixture on a parchment lined baking sheet in one layer (mine is 13 by 18 inches) and bake for 30 minutes, stirring after 15 minutes. Return to oven and bake 10 to 15 minutes more or until deep golden and toasty. Repeat with the remaining mixture, I did two trays at a time and rotated them.
Place warm granola back in the large bowl, (don’t bother washing the bowl), and stir in the dried fruit while it’s still warm. Allow to cool and store in your favorite jars or cellophane bags to give as gifts.
Makes about 15 cups.
*Tip; measure oil before measuring rice syrup and it will easily slide out of the measuring cup.
POSTED IN Breakfast, Gluten free
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I’ve been waiting for this one – since I misplaced the recipe that you gave me years ago. Do you think it works just as well cut in half?
Yes recipe can be halved, but it also stores well and is gone before you know it!
Do you ever mix in steel cut oats with the rolled oats?
I mix steel cut oats with rolled oat or sometimes with oat bran. keeping in mind the differences in cooking times. I cook the steel cut first, usually with cinnamon and add the rolled oats or oat bran at the correct time. I find having the mix creates a nice texture.
Sounds really good, will try it next time!
I never have….I imagine they would be too hard to eat, as they take so long to cook even with water. Maybe if they were soaked first?
Let me know if you try it!
Ah Amy, How could I ever forget your Mum’s granola! Almost 33 years ago after C’s birth she brought a tin of it to the hospital! I remember nibbling on it and feeling sustained. Fine to see that this simple and nourishing recipe lives on….Love Jillian
Thanks for sharing that memory….it does go way back!
Amy, I’ve actually been making granola with both kinds of oats and really like the addition of steel cut. They make it nice and crunchy, but not teeth shattering as you might expect. No soaking required and normal cooking times. Jess suggested it based on the Natural Gourmet school’s recipe. I’m excited to try your recipe and just need to find rice syrup. Thanks!
Thanks for the tip, I will definately try this next time. You can get brown rice syrup at any health food store,
Yum yum
Still a staple with me only I don’t leave for for trips away alone!
followed your recipe for quinoa. Came out perfect, nutty and chewy. I’ve been way over cooking and drowning them in water. Can’t wait to try the granola.
Hi Amy,
I was so happy to see your new blog! It is a delight to read and look at. I am yet to try one of the recipes but all looks delicious.
Love Rachel x
can’t wait to try some of your recipes. i am curious if the bag in the picture of granola ingredients is actually used for storage or just for presentation? it looks lovely and seems like a great reusable way to store grains/nuts/flour- but not sure they are functional. if so what material is it?
thanks
The bag is made from celophane and is fine for a few weeks but I would recommend glass jars (recycled) as a better way to store any food.
I store all my grain, beans and nuts in jars and last time I made the granola I gave it away in recycled pickle jars with a ribbon.
Let me know how you like the granola!
Dear Amy,
Wow! I discovered your blog and have been totally inspired. I have been regularly making granola for friends and family in Sydney and it’s been a huge hit.
Thank you for sharing your passion for whole food with us. It’s such a joy to cook from your recipes and your photography and stories make the experience even richer. It’s so impressive what you have achieved.
I have such a fond memory of your mum making granola over an open fire for us when we were kids! Also, I’ve lost touch with your sister so please send her my love. It was lovely to see a photo of you after all these years!
Take care,
Jasmine
What a great recipe! I’m about to travel to Canada (for my first time) and my mother left me in charge of the snacks and such. I love how many seeds there are and the tidbit you gave us about almonds. I had no idea! I’m going to change a few things around in the recipe based on what the pantry has to offer. I will be making this tonight, and I’m sure that me and my mom will both be smiling on our trip as we munch our way through the granola.
XO!
p.s. just stumbled on to this blog from another one that is inspired by you, and I must say.. I was inspired by you as well 🙂
http://www.ohonemorething.wordpress.com
Wonderful recipe. Used soaked buckwheat for half of the 10 cups oats. Replaced olive oil with coconut. And finally, dehydrated mine instead of baked. OMG, such yummy goodness. Thank you, thank you for keeping me inspired toward health, and the sprout growing inside very happy 🙂
Hey Amy, Can i substitute anything for the rice syrup? There wasn’t any at the whole foods i went to and now i’m in PA and not sure where to go to get some.
Thank you! xoxo
You can use coconut syrup or maple syrup in stead. You’ll need less maple….just add it to taste. If you’re looking for something less sweet you could try yakon syrup too -although it’s usually hard to find.
Amy x
Hi Amy,
Just tried your granola today for the first time and I am in love! Its delicious! I was wondering if I could make it without the dried fruit for a fruit free version. Could I substitute something like buckwheat groats/quinoa/amarynth for the dried fruit, or should I just leave the fruit out and not replace it with anything? Also, could I use canola oil instead of extra virgin olive oil? Thank you for your delightful recipes!
Hi Juliet,
So glad you like it. Yes you can simply leave the fruit out no need to add any dried ingredients. You could use extra virgin coconut oil instead of olive oil, I don’t use canola oil as its highly refined (unless you can find it unrefined) but it will work. Thanks for writing!
Amy
Can this be made in a dehydrator, if so how long to dehydrate, please? Many thanks
Hi Caroline,
I’m sure it can but I am not sure how long, it would also depend on whether or not you soaked the seeds.
I’d say at least 18 hours (with seeds soaked)
Please do let me know how it goes, I’m sure it would be delicious, especially with soaked seeds!
Amy x
Hi Amy,
I got your cookbook for Christmas and am so excited to try your recipes & ways of preparing food! Do the oats for this granola need to be soaked before cooking? Thank you!
Hi Alison,
I’m so glad you have my cookbook. No, rolled oats are pre-steamed so you don;t benifit from soaking them, although I do in my superfood oatmeal recipe in the book as it create a lovely texture.
Please let me know what you make!
Amy.
This granola is extremely tasty, morish, but filling. I make with extra virgin coconut oil instead of the olive oil (as per suggestions in the book) and it tastes divine. Unsweetened dried cherries are expensive though (1 cup is equivalent to £6!) so I plan on only included the cherries for the odd special batch…. But still it works out cheaper and healthier making homemade granola rather than store bought. Plus the kitchen smells scrumptious. A question though if I may. How can this recipe be turned into granola bars? I’m proficient at following recipes but clueless when free styling and adapting recipes. Thank you Amy! Team Goodman.
Hi Team Goodman,
I’m so glad you;re enjoying the granola. When making granola bars you can’t really make them stick together whithout it getting too rich…you need something like almond butter and rice syrup to make them hold but since its already in the mix it gets to be too much. I would suggest following a recipe and swapping out the flavors that you like most in my granola recipe. I’d love to make a good granola bar so please let me know if you have success!
Amy x