Posted by: dinainsuburbia | January 12, 2009

Emeril’s Whole Lotta Nuts Granola

Inspired by the most recent Mark Bittman column in the New York Times, I figured I’d try something a little different.  Making homemade cereal wasn’t on his list- but I figured it WOULD be if he had a longer work allowance!  I was surprised how easy it was to make homemade granola.  I already had most of the ingredients on hand (rolled oats, some nuts, raisins, and dried apricots). 

Some of the nuts I had on hand weren’t in the original recipe- but I didn’t think it a big deal to substitute pistachios for pumpkin seeds and dried apricots for dried cranberries.

I like to mix a few teaspoons of granola in my morning yogurt; to me, it gives the yogurt a little more staying power- and of course.. a little crunch isn’t bad either.

Original recipe HERE.

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened flaked coconut
  • 1/4 cup hulled green pumpkin seeds
  • 1/4 cup sunflower seeds or pine nuts
  • 1/2 cup crushed pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins, or chopped dates
  • 1/2 cup dried cranberries or blueberries, or combination

Directions

Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits (I actually put the dried fruits in at the beginning and baked them- I like the texture of the baked fruit). Granola may be kept in an airtight container at room temperature for up to 1 week.

Serve at room temperature in a bowl with milk, or as a snack.

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