August 7, 2012

Granola

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You might say that my culinary career began with a single recipe. Over 20 years ago before I was sucked into the vortex of working in restaurant kitchens, I launched a small business making and selling granola to restaurants, hotels, and gourmet food purveyors in the Los Angeles area. Today I am sharing that recipe with you. I have made a few tweaks since then, but it still delivers the same flavorful mouthfuls of toasty crunch without being too sweet or heavy. 

If you do not have access to a natural food store with a good selection of bulk grains, simply replace the grains you cannot procure with additional oats. Dried fruits and coconut add a tasty layer of texture and flavor to the cereal, but with that comes more sugar and fat. I leave it to you to decide if you want to put them in or not. They can always be added on a per serving basis. Regardless, this is a very simple recipe to make and it stores quite well.

Granola
About 10 cups
For all ingredients, please use those that are organic or grown without pesticides.
 
4 1/2 cups gluten-free rolled oats (Bob’s Red Mill)
1 cup raw buckwheat groats (also called kasha when sold toasted)
1 cup quinoa flakes
1/2 cup millet
1 cup sliced almonds, toasted
1 cup raw pepitas
1 tablespoon cinnamon
1/4-1/2 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup unrefined coconut oil, melted
1/2 cup honey
1 cup dried cranberries (optional)
1/2 cup raisins (optional)
1/2 cup unsweetened shaved coconut, toasted (optional)
 
Preheat the over to 325 F.
Lightly toast the almonds.
In a large bowl, combine the oats, buckwheat groats, quinoa flakes, millet, toasted almonds, and pepitas. Add the cinnamon and salt.
In a small bowl, combine the melted coconut oil, honey, and vanilla extract.
Stir the honey mixture into the oat mixture. Use two large spoons to toss the granola until it is well combined.
Spread the mixture evenly onto 2 baking sheets that have been lightly oiled (oiling the baking sheets is not necessary, but prevents sticking of any kind).
Bake for 10-15 minutes until the granola is a rich golden brown.
Remove from the oven and allow to cool completely.
Add the dried fruit and coconut if using.
Store in an airtight container.

 

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Categories: Breakfast & Brunch, Gluten Free, Grains, Kids in the Kitchen
 

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4 Responses to Granola

  1. Allison Winn Scotch says:

    Julie – we had both the granola and the gazpacho today. DELICIOUS!!! Thank you!

  2. Rebecca Cagle says:

    I am not familiar with the pepitas. Can you tell me more about it, and where I would find it. This recipe sounds great. I realy am gonna try it.
    Thanks

  3. Pepitas are shelled pumpkin seeds. They are available at Whole Foods markets, Trader Joes, and natural food stores.

  4. Laura says:

    Definitely cannot wait to make this. Thank you for sharing and Happy Mothers Day to you.

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