Monday, August 26, 2013

Barb's Granola Gold...

I am going to package this stuff and sell it--Barb's Granola Gold. It is that good. No, really. But you don't have to buy the expensive stuff I'll be selling at the next farmers' market. You can make the recipe I give you here.

Credit for even getting me to try this goes to my friend, Sandra, who posted a version of this in a writers' forum. The part of the forum where we talk about everything BUT writing. Her words (I paraphrase)--most of the ingredients are already in the house, you mix it up in one bowl, no stove top work, then bake.

And done.

Me being me and me not having all of the ingredients Sandra listed led to my own twists...Worth it.
Ps. Great minds think alike. My buddy Robin Garr posted about fruit and yogurt, which are only enhanced with a sprinkling of granola, of course, on his blog, Eat. Feed. Love. Live.--homemade yogurt coming here on Wednesday.)

Barb's Granola Gold

2 tablespoons molasses (unsulphured)
1/4 cup golden syrup (British product, pretty easy to find) OR honey
1/3 cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon kosher salt or sea salt (use something more coarse than table salt
1/4 cup vegetable oil
1/4 cup (4 tablespoons) butter, melted
5 cups oats (old-fashioned oats, not quick cooking and not steel cut)
2 cups slivered almonds
2 cups golden raisins

1. Heat oven to 325F. In a very large bowl, whisk together the molasses, syrup or honey, brown sugar, vanilla, salt, oil and melted butter. Stir in the oats, almonds and raisins and mix to coat all ingredients well.
2. Spread mixture into rimmed baking pan, pressing it into 1 shallow layer. Bake 20 minutes. Rotate pan and bake another 20 minutes until mix is starting to turn golden brown. Cool completely. Break into bits and store in airtight container. Makes about 8 cups cereal.

I am eating more yogurt than ever as an excuse to sprinkle a tablespoon of this over the yogurt every time I eat it--because truth be told, I could eat a cup of this at a time...

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