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Sunday, March 22, 2009

move over, general mills

Anybody can make their own pancakes or waffles. My friend Katie Rice makes her own cereal. Why? Because she and her husband are too cheap to buy real cereal! I think this is the greatest reason to make your own granola, ever.

Anyway, Katie Rice, adding that many variations are possible, gave me her granola recipe. Sometimes, she crushes some cardamom pods in the liquid ingredients as they are heating. I decided that cardamom smelled like tea, so I left it out. (I do NOT like tea.)

She also said she sometimes adds nuts. (I used pecans because I had them, and I think sliced almonds would be delicious.) Other times, to the dismay of her husband Kyle, she throws in some golden raisins, too. I assume the best time to do this is at the very end, after the granola is cool. If I were more industrious and less knocked out by allergies, I would have used my food dehydrator to make apple chips or dried strawberry slices.

Fresh banana slices also taste great on the granola, but I have found the best way to eat this breakfast. In my fridge, I have a ganache that turned out much runnier than I'd planned. (Equal parts boiling heavy cream and white chocolate chips, stirred until incorporated.) Forget milk. Pour the ganache-sauce over the granola, and presto-chango, you have dessert!


Preheat the oven to 300.

1 stick butter, melted
5 cloves
1 Tbs vanilla
2 Tbs water
1/4 cup honey
1/4 cup brown sugar

Stirring to combine, heat the above ingredients until everything is melted. Do this over low heat for about 10 minutes to let the cloves flavor the mixture.

2 cups rolled oats
1/2 cup wheat bran
1/2 cup crushed pecans
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt

Mix the dry ingredients in a large bowl. Pour the wet ingredients into the bowl through a strainer to remove the cloves (& optional cardamom pods). Stir until everything's combined.

Spread on a baking sheet and cook for 30-45 minutes, stirring occasionally.

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