My sister has been telling me that for years. Some days it is more evident than others.
Today was one of those days.
I got inspired and decided to make granola from scratch. So, of course, I went straight to my favorite cookbook, “What Katie Ate.”
I’ve mentioned before how much of an inspiration she and her photographs are to me; but her recipes are really good, too.
Unfortunately I was not really thinking and made the entire recipe. I really should have halved it. Perhaps if a small army passes through our neighborhood, I could use it all.
I think what I’ll do is make some granola muffins with my creation. That might do the trick.
This is her father-in-law’s recipe, and it is featured in her first cookbook, “What Katie Ate.”
5 1/2 cups rolled oats
3/4 cup wheatgerm
3/4 cup shredded coconut
3/4 sunflower seeds
1 cup pepitas
1 cup almonds
1 cup hazelnuts, skinned
4 tablespoons canola, peanut or sunflower oil
4 tablespoons honey, plus extra to serve, (optional)
4 tablespoons maple syrup
1 3/4 cups sultanas, currants or raisins (or a combination)
1/2 cup chopped dried dates or figs
Preheat oven to 300 F and line two baking sheets with parchment paper.
Combine the oats, wheatgerm, coconut, seeds and nuts in a large bowl, then divide this mixture in half, leaving half in the large bowl and setting aside the other half, covered, in a smaller bowl.
Heat the oil, honey and maple syrup in a saucepan over low-medium heat for 5-6 minutes until the mixture is thin and runny, then pour it over the oat mixture in the large bowl. Mix really well with a spoon until well-coated but not too clumped together; if the mixture looks a bit wet, mix in some of the reserved dry oat mixture.
Divide the wet oat mixture between the prepared sheets, then bake for about 1 hour, shaking the sheets occasionally to make sure the mixture cooks evenly. It should be a luscious golden color when it’s done – take care not to let it darken too much.
Remove the sheets from the oven and let the mixture cool completely, then tip it into a large bowl and combine with the reserved dry oat mixture and the dried fruit.
Serve in individual bowls with cold mike poured over and extra honey drizzled on top, if using. Store the leftovers in an airtight container for up to 2 weeks.