Monday, September 13, 2010

Weekend baking I

This weekend was mostly taken up with work at the museum and with the National Guard, so there wasn't too much time left to go on any adventures. So, I decided to fill the order Nic placed for granola. It was placed on Thursday and went something like this: "You should make me some granola and then send it to me in a care package." So, on Sunday afternoon, after 3 unsuccessful estate sale stops and one trip to Lowe's to purchase a few new succulents (expect something on that at a later date), I gave up and headed into the kitchen.

3 cups rolled oats
1 cup (or a little more) unsweetened flaked coconut (I like Bob's Red Mill)
1 cup nuts (I use pecans, but whatever strikes your fancy)
brown sugar (a handful or so...1/4 cup?)
a bit of salt
a bit of nutmeg (or cinnamon, if you like)
1/2 cup olive oil
1/3 cup maple syrup (or honey)

Heat up your oven to 300 degrees. Oh, and you'll need a cookie sheet. Mine is nonstick, so I don't need to grease it (doesn't that sounds gross?), but the granola will be a bit sticky. Use your judgement. You'll figure it out.

Down to business:
Mix the oats, coconut, nuts, brown sugar, salt, and nutmeg together, roughly in that order (though it doesn't really matter--just think dry first, wet second).

Add the olive oil and give it a decent stir. (If you use the same measuring cup {and why wouldn't you?}, the olive oil will coat the sides of the cup and the maple syrup will slide right out. Very helpful). Add the maple syrup. Stir some more.

Pile it all onto your cookie sheet and spread it out. You'll bake for 40 minutes, but you'll want to pull the granola out every 10 minutes to stir it all up so that it cooks evenly. Keep that kitchen timer handy.

Nice and even.

Ready to mail!

Basically, that's it. The granola stores for 2 or 3 weeks in a sealed container, but believe me, it never hangs around that long. Enjoy!

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