Granola - how I make it
Life is hard; food doesn't have to be #139 [vol6, 5.4]
The way I make it is heavily influenced by a recipe I found 20+ years ago in the days of blogs. Lindsey Edmonds wrote Passionate Homemaking. «How is it that I remember the genesis of my granola making yet can’t remember other essential things?!» The current granola recipe on her site doesn’t reflect what it was so many years ago.
Here’s how I made it last week:
8 cups organic rolled oats
optional: 1/2-1 cup sourdough discard
2 cups kefir (replace with milk, water, yogurt)
If you want to increase digestibility, let the above sit at room temperature at least 6 hours and up to 24. If not soaked, over time the phytates in grains can lead to mineral losses, allergies, and irritation of the intestinal tract (source: Nourishing Traditions). This is one reason why sourdough bread is “good for you” the extended time allowed for leavening encourages the breakdown of phytates. This process basically pre-digests the grain which can reduce bloating and support gut health.
If not soaking, reduce the amount of liquid above by half.
1 cup liquid fat (I used half melted butter, half coconut oil)
^gently heat that in a sauce pan on the stovetop and add:
1.5 cup sweetener (I used 1/2 cup each: honey, maple syrup and cane sugar)
2 tsp sea salt
2 tsp cinnamon (tricks the tongue to think this is sweet!)
1 tsp vanilla, optional
Pour this onto the oat mixture then separate onto at least two cookie sheets. I use parchment paper because my pans are made with aluminum and I don’t want my food touching aluminum. If you have non-stick pans, (replace ASAP) definitely use parchment until you can replace them.
Dry in a 250* oven and stir every 30 minutes until crispy. You can dry it in a hotter oven, up to 350*, just stir more frequently or when you notice it browning on top.
Add any nuts, dried fruit or coconut (Azure has the best texture.)
Store in an air tight container to keep fresh. I used half gallon jars.
Life is hard, food doesn’t have to be.
Julie