Liralen Li (liralen) wrote,
Liralen Li
liralen

Finally...

... I kept wanting granola for my breakfast to eat with all the berries that are coming into season with some yogurt. I missed the crunch. And every time I'd go to a grocery store I'd see the $5 or $6 a pound all-natural granola without ingredients I couldn't pronounce and I just couldn't buy it, because... well... *granola*. It's like toasting bread... just a little longer, so I FINALLY made granola this afternoon because I was so tired of *wanting* it all the time.

Yeah, the same philosophy has ended up with a dozen bottles of homemade root beer, too. From the extract it's just water, sugar, yeast (I'll admit to champagne yeast as it tastes better than baker's yeast in drinks), and a spoonful of root beery goodness. Bottle it, wait three days and it's root beer. Jet's going through it like mother's milk. It's summer. He gets spoiled and I know there's no corn syrup in that pop. It's like $2 to make a whole gallon compared to $4 a four pack of the good stuff.

God, now I'm craving writing how Chris of Silver and Black got wings tattooed onto his back... maybe that'll end up the same way.



4-6 cups rolled oats (not instant, not quick oats, nothing fancy, just oats rolled through rollers, less if you like a sweeter granola, more if you like it plainer or just want to make a bigger batch)
1-2 cups of raw nuts (anything you like, sesame seeds, cashews, pecans is what I ended up with)
1/4 cup brown sugar
1/4 cup maple syrup
1 Tablespoon vegetable oil (could use butter if you'd prefer)
a splash of vanilla (probably ~ 1 tsp)
1/4 tsp salt

I mixed the last five things together and poured on the first two, mixed until everything was coated and then put it into a 300° oven and after 15 minutes stirred it, let it go another 15 minutes and stirred it and then it smelled done so I took it out. (probably another 5 or 10 minutes).

I don't like dried fruit, but if you want it, add it after it's cooled and stick into an air-tight container and eat. I admit that I think of mine as like the topping for fruit cobbler, but I don't cook the fruit. *laughs*
Tags: cooking
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