Rolled Oats have been a part of my life as long as I can remember, they were a staple at my grandparent’s house, and to this day I can remember the ritual my grandfather would as her perched over over the kitchen stove…..the pipping hot porridge would be poured into our bowls, and he would add a tiny drop of brown sugar to my bowl, and a then tab of butter with a sprinkling of salt to his. I grew up floating between my public adoration of Lucky Charms and my secret love of Rolled Oats. My children no longer share my love of porridge (regardless of how much brown sugar I sprinkle or stories I tell) they are a year into their love affair with modern cereals, but they still make time for granola, and this month to celebrate National Oatmeal Month, we have gone ga-ga for granola in our home.
Like candied nuts, there is very little you can do to spoil granola (bar burning it) making it a delight to cook with…let creativity guide you, inspiration lead you and then let your taste buds celebrate the bounty of your efforts.
- 3 cups of rolled oats
- ½ cup of slivered almonds
- ½ cup of unsalted seeds (sunflower, pumpkin, et all)
- 3/4 cup shredded sweet coconut
- 1/4 cup of dark brown sugar
- 1/4 cup of maple syrup
- 1/8 cup of Hazelnut oil
- 1/8 cup of vegetable or very light olive oil
- 3/4 teaspoon of salt
- 1 cup of dried cranberries
- 1 cup of diced candied pineapple
- Preheat oven to 250 F, and in a large mixing bowl combine the oats, nuts, coconut, seeds and brown sugar. In a separate bowl, combine maple syrup, oil, and salt, stirring well to create a thick liquid. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color across the granola. Remove from oven and transfer into a large bowl and fold in the dried fruit.
Recipe by Coryanne Ettiene | www.housewifebliss.com | Kitchen Living for a Modern Lifestyle | 2012