Macheesmo

My girlfriend and official Macheesmo taste-tester loves granola. She eats it almost daily. While I do like it occasionally, I don’t love the stuff. Recently, I was having a bowl of hers and thought: HECK. I can make this stuff.

Turns out I was right.

After doing some research and looking at MANY different recipes, I realized that granola is kind of like one of those “Make-a-bear” workshops. I’ve never actually been in one of those shops but I think I get the general idea. You go in and pick out your teddy bear, your outfit, and your characteristics with the goal of giving the drab old teddy bear some personality. You get to make it “yours”. Genius marketing if you ask me.

Granola is very similar. There are dozens of variations and probably hundreds of additions that you can use to give it some personal flare. You can go on the cheap with some basic rolled oats, honey, and cinnamon, or you can get extremely luxurious.

Basic Homemade Granola

by Nick

Serves:

About 10 cups

Prep Time:

10 mins

Total Time:

1 hr

Just a moment please...

Print Recipe

A simple but delicious homemade granola recipe.

Adapted from Bittman's How to Cook Everything.

Ingredients

6 cups rolled oats

2 cups various nuts/seeds. I used 1/2 cup of each of the following: Sunflower seeds, flax seeds, chopped cashews, sliced almonds.

1 Teaspoon Cinnamon

1 Teaspoon Ghirardelli's cocao powder

1 cup honey.

1 cup golden raisins

1 cup dried cranberries

Show Directions

1) Add all of your nuts and seeds to your rolled oats and mix it up really well. Some other options you could use include walnuts, pecans, peanuts, hazelnuts, Macadamias, pine nuts, pumpkin seeds, pistachios, and on and on and on.

2) Then put in whatever spices you would like along with your sticky stuff. I chose cinnamon, coca powder, and honey. Again though, there are tons of options: anise, vanilla, allspice, nutmeg, poppy seed, maple syrup, or molasses just to name a few possibilities.

3) Now for really the only hard part of this recipe: stirring. This stuff will be pretty thick and you want to make sure that all of your honey and spice is evenly distributed. Stir it for a few minutes to make sure it is well-combined.

4) Then pour out your mixture onto a baking sheet and spread it out to form one even layer. If you use the above recipe you will either need two baking sheets or to do it in batches. It’s a lot.

5) Bake granola at 350 degrees F. for somewhere between 25-30 minutes. STir it once halfway through and check it regularly after 20 minutes to make sure it doesn’t burn.

6) When it’s done baking, stir in fruit and let cool completely. STore in an airtight container.

I chose somewhere in the middle, but still started with plain old rolled oats.

I used Mark Bittman’s recipe from this book because I trust him. I made a few alterations, but kept the proportions the same.

Add all of your nuts and seeds to your rolled oats and mix it up really well. Some other options you could use include walnuts, pecans, peanuts, hazelnuts, Macadamias, pine nuts, pumpkin seeds, pistachios, and on and on and on.

Don’t add more than two or two and a half cups of this stuff though or they will overpower the granola.

Then put in whatever spices you would like along with your sticky stuff. I chose cinnamon, coca powder, and honey. Again though, there are tons of options: anise, vanilla, allspice, nutmeg, poppy seed, maple syrup, or molasses just to name a few possibilities.

Again though, don’t over do it. I would choose two or maybe three spice additions and a base. If you add to many then it starts to taste like nothing at all. Choose wisely, young backpacker.

Now for really the only hard part of this recipe: stirring. This stuff will be pretty thick and you want to make sure that all of your honey and spice is evenly distributed. Stir it for a few minutes to make sure it is well-combined. Don’t worry, dude, you can’t over-stir granola.

Then pour out your mixture onto a baking sheet and spread it out to form one even layer. If you use the above recipe you will either need two baking sheets or to do it in batches. It’s a lot.

You want to cook this at 350 for somewhere between 25-30 minutes. My first tray I cooked for 30 minutes and it was borderline burnt. My second tray I cooked for 27 minutes and it was spot on perfect. I think this varies depending on oven and ingredients you use.

I would start watching it pretty closely after 25 minutes. The last thing you want to do is burn a whole batch of this stuff!

Once it is done pull it out but leave it on your baking sheets to cool. Then sprinkle on all of your dried fruit or half of it if you are working it batches. It is semi-important to add the fruit while the granola is still hot so the flavors start to blend.

Then let it cool completely and store it in an airtight container. The stuff will last for a very long time which is good because it makes a bunch.

One reason why I like this recipe oh so much is because granola is expensive. In DC, one 13 ounce box of granola in the store costs $4.19. This entire recipe costs me $18 and made the equivalent 3.5 boxes of granola. While the cost appears to be more for the homemade version, I have nuts, seeds, and dried fruit left over to make a second batch if I wanted to. All I would need is the oats which run about $1.30/lb.

I had a bowl of this for breakfast this morning and I must say that it was very delicious. Maybe there’s something to this granola craze after all.

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