| granola

November 20, 2011

Granola is far from the breakfasts I have been making myself in Japan. Having bought a selection of pickles from the Nishiki Market I have been making a little bowl of rice, pickles and miso for breakfast. But muesli, or granola is always the thing I miss when I am in Japan, and I admit to buying myself some extraordinarily expensive muesli in the foreign foods grocer today. I can have rice and pickles and miso for lunch instead!

Sarah is selling little jars of granola as part of the CHRISTMAS DESIGN MINI MARKET that is running out of the Kuwaii shop on Glenlyon Road in Brunswick, Melbourne (this Saturday 26th of November). Apart from granola – I am hankering for one of Imogen’s Pullar’s beautiful leather bags. Sarah is making other giftable edibles as well as things to nibble on the day, maybe some lamingtons with rosewater jam and toasted coconut?

The granola is so wholesome and crunchy with that yum sesame flavour. We use rice syrup and not too much sugar (I use even less than what’s in the recipe, hell leave it out even). Eating granola makes me feel like a 70s idealists – living in a commune, weaving macramé and eating granola for breakfast with thinly sliced banana. And I’m a child of 70s idealists – so no sugar for me, for breakfast anyway.

Granola
(This had its beginnings in a Nigella Lawson recipe.)

dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds
3/4 cup sesame seeds
1/2 cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp ground cardamom
1 tsp. salt

wet ingredients:
3/4 cup unsweetened puree apple
1/3 cup rice syrup
1/4 cup honey
2 tbsp pomegranate syrup (from a good middle eastern grocer)
2 tbsp vegetable oil, such as canola

Preheat the oven to 180C.

In a large bowl, combine all of the dry ingredients. Mix well with a wooden spoon. In a small bowl, combine all of the wet ingredients. Mix well. Pour the wet ingredients over the dry, and stir together.

Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Stir the granola every ten minutes, and rotate the pans. This helps it cook evenly. When it’s golden brown, remove from the oven and stir well again, to prevent it cooling into a solid sheet. Set aside. The granola will still feel slightly soft when it comes out of the oven, but it crisps as it cools.

Store in an airtight container indefinitely. Makes about 10 cups, quite a large batch!

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granola: one comment

  1. Lauren Says:

    Made some of this last night for the week ahead, with a little maple syrup added into the wet mix. We ended up having it on vanilla ice cream before bed…. Yum!
    Thanks for sharing.

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