Here’s another basic from Mrs. Shecky’s Kitchen. Granola. You can make it with more or less ingredients or zest it up with added tastes of your choice, but this is my go-to basic for about 8 – 10 cups of granola.
- 4 C Old Fashioned Oats (Gluten free or not, it is up to you)
- 1/4 C – 1/2 C Oil – more or less to coat – (Olive Oil or Coconut Oil is what I regularly use)
- 1/2 C Raisins
- 1/2 C Dried Cranberries
- 1/2 C Yellow Raisins
- 1/2 C Chopped Pecans
- 1/2 C Chopped Walnuts
- 1/4 C Sunflower Seeds
- 1/4 C Flax Seed
- 1/4 C Flake Coconut or Shredded Coconut
- 1/2 C (or a tad more) Pure Maple Syrup (or honey)
- 1 tsp Cinnamon or more to taste
- 1/4 tsp Clove-Optional
- 1/2 tsp fresh grated Nutmeg – Optional
- Lemon or Orange Zest-Optional (add on 2nd stir)
Add the oats, spices, and the nuts together in a bowl with the oil and maple syrup. Mix it all up, pour it, and press in a tray. Bake in the oven at 350 for about 7-10 minutes.
Take it out after 7-10 minutes.
**At this point you can do one of two things:
1. You can add in the coconut shavings, zest (if adding), fruits, flax seed, sunflower seeds, and anything you wish to add in at this time, or
2. Do not mix them in at this time. I do not. Why?
I like to add them at the end because I like the raw flavor, but you can do it either way. Just keep an eye on the cook time because you do not want to burn the coconut, zest, or the small seeds.
Either way, you have to take it out to give it a stir to mix up the oats for an even cook. So, mix things up and put the tray back into the oven for another 10 minutes more or less.
After about 7-10 minutes check to see if it has reached a golden brown to the batch. When it does, take the tray out.
Stir in the rest of the ingredients while hot and let it cool right there in the tray. The granola will crisp as it cools. If you like it a bit more browned put it back in for a couple of minutes, but watch it. Again, you do not want it to overcook the small additives.
When completely cooled (about 45 minutes or so), store it in an airtight container and spoon it out for breakfast or snacks.
You can add a bit more maple syrup or honey before cooking and squish it into a smaller pan. Press down with a spoon to press it together to get some chunks at the end of the cook. Again, I don’t do this because I like it as cereal for breakfast. So it doesn’t matter to me but sometimes I crave those chocolate morsels and throw it in a baggie for a snack. If you add chocolate, add that last – chocolate melts.
Air tight containers always for cereals. This should stay good for about 2 weeks in the pantry and can freeze for about 3 months in a sealed freezer bag. I use a vacuum sealer. Remember to let it come to room temperature because the fruit can get a tad hard and you want those pieces to soften up before you munch.
Take all the time you want to prep this. No rush. Just watch the cook timer. Who invented that part of the recipe anyway? Sure as heck wasn’t Mrs. Shecky 😉
I dunno. I don’t calculate that stuff either, it’s useless because I like to eat what I cook. Remember, this is Mrs. Shecky At Home. When the pants don’t zip that’s a good hint to get into the yard. That’s all I am going to say about “calories”.
Make simple things a big thing.
Use the China! Use those things you love. Don’t wait to indulge with that once a year occasion. Use them now what are you waiting for!
Thanks for stopping in and til next time…
Eat well and stay healthy,