Has anyone seen my Birkenstocks? I smell granola. Not patchouli.
I learned how to make granola at Oberlin.
I know. It is really a rite of passage. Along with not shaving. Except your head. *Bzzzt*
Anyway, I learned how to make it, but I haven't actually made it in (oh, good crikey!) umpteen years. Until about two weeks ago. It was like riding a bicycle.... A fish without a bicycle....oh nevermind.
The other nice thing about granola, you can experiment and it rarely turns out bad. Toasted oats and a little sweet.
Here is how I made it last night.
Pre-heat oven to 350 degrees.
8 c. Rolled Oats (We accidentally got 1-minute Quaker oats and these worked very well too.)
1 c. whole wheat flour
3/4 c. canola oil (I have used butter instead)
3/4 c. honey or maple syrup (or HFCS infested Aunt Jemima...ya know, if you're *ahem* trying to use it up.)
1/2 c. water
1 tsp. vanilla
1 tsp salt
1 tsp cinnamon
On medium-high, heat up the oil, honey (or syrup), water and vanilla in a pot until thin. With a wooden spoon, stir in the oats, flour salt and cinnamon until the oats are coated and look moist. Yup, *moist* IS a funny word.
Spread the mixture on a cookie sheet, crumbling the clumps of oats. Pop it into a 350 degree oven for 30 minutes - turning the granola every 10 minutes with a spatula. During the last 10 minutes, add dried fruit and nuts if you want. or if you are looking for added protein a little powdered milk will do the trick.
Breakfast these days for me is granola mixed in with fat-free greek yogurt (Chobani honey, peach or strawberry are my favs and here's a tip... stock up by the case when they are $1.00)
Since portion control is an issue for me, I put a 1/2 cup container in with the granola and when I have it with my breakfast, I store it in a little 1/2 cup container. And yes, the handful walking past the pantry is oh so tempting!
Oh and seriously, re: Birkenstocks. I have at least 4 pairs and I can't seem to find them anywhere. I think they are in a box in David's mom's attic. Maybe.
NI: Approx. 225cal/15g fat/4g fiber/7g protein per 1/2 cup
Cost: Varies...here Approx. $3.83 for the batch, so $.20 per serving.