"Who’s Your Daddy" Granola.

Recently, I’ve had this dire craving for the nutty, oaty, crumbliness that is granola. I was first introduced to the stuff as a kid. Breakfast time with Dad was always ballin’ on the weekends and he ate granola like a diabetic kid pops glucose. Thus, the term “daddy’s cereal” was coined and granola became a staple in my memory bank and household pantry. However, making the cereal from scratch is a different story….
But today, everything changed. Today, I have beaten the granola beast.
WHO’S YOUR DADDY?!?!
Like its creation, the history of granola is very persnickety. The first “granola” (called “granula”) came in 1874 by this guy, Dr. James Jackson, as a food for his patients in the Jackson Sanitarium. Next, Kellog tried to do the same but Jackson said No Way José. Thus, Kellog changed the name of his product to “granola” and a star was born. 
To achieve the desired texture and taste for this finicky food, a specific amount of liquid and dry things are necessary for success. 
First, get your oven going at about 300°F. Mix the oats, cinnamon, salt, almonds and coconut together in a large mixing bowl. 
Next, you can use a tablespoon of your own nut butter or craft one of my personal favorites-pecan hazelnut butter. Throw pecans, hazelnut oil and a touch of whole wheat flour into a little food processor and blend. The mixture should be relatively smooth with slight rounds of pecan. 
Now, add the nut butter, oil, honey and vanilla to the dry ingredients and combine with a fork. Add apple juice just tablespoon at a time. The mixture should clump together without being extremely wet.
Put a sheet of foil onto a baking sheet. Form the mixture into little clumps and spread over sheet. To dry out the granola faster, slide a wooden spoon between the door and oven frame.
Check the granola after 15 minutes and mix the oats again. Bake for another 15 and remove from heat. 
“Who’s Your Daddy” Granola 
Prep Time: 10 minutes Baking Time: 30 minutes
Background music: Are You Gonna Be My Girl- Jet
Ingredients:
 2 cups quick cooking oats
½ tsp cinnamon
pinch salt
1 T sliced almonds
2T shredded coconut

1T nut butter
(For pecan hazelnut butter: 2T chopped pecans, 1T hazelnut oil, ¼ tsp whole-wheat flour)
1 T honey
1T hazelnut (or any other) oil
5 T apple juice
½ tsp vanilla extract 
1. Preheat oven to 300. 
2. Mix the oats, cinnamon, salt, almonds and coconut together in a large mixing bowl. 
3. Prepare pecan hazelnut butter by places all the ingredients in a small food processor blending until smooth
4. Add the nut butter, oil, honey and vanilla to the dry ingredients and combine with a fork. Add the apple juice a tablespoon at a time. The mixture should clump together without being extremely wet or gooey.
5. Put a sheet of foil onto a baking sheet. Form the mixture into little clumps and spread over sheet. To dry out the granola faster, slide a wooden spoon between the door and oven frame. 
6. Check the granola after 15 minutes, and mix the oats again. Bake for another 15 minutes and remove from heat. 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s