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January. The month when people like me actually use their gym memberships; when eggnog sales dip and granola flies off the shelves. But have you ever actually looked at the nutrition information for granola? Scary stuff, given that many of us actually consider this health food.
Some brands have as much fat as an order of French fries and more sugar than a scoop of ice cream. And the lower fat versions? Well, if they don’t taste like cinnamon-drenched tree mulch they usually cost an arm and a leg.
But I love granola; with some Greek yogurt and poached fruit, it’s my morning staple. And my New Year’s resolutions don’t include giving it up. The only solution, of course, is to make my own granola. It’s not hard, doesn’t take long and the best part is that it is totally customizable.
You can use maple syrup in place of the agave nectar, or replace the ginger with a pinch of nutmeg. Add in some wheat germ if you like, and feel free to leave out the bulgur (parboiled wheat). The first time I added bulgur to granola was actually an accident (I had been reaching for the wheat bran and somehow managed to dump in bulgur instead!) but it adds an extra layer of crunch, giving the granola great texture. Switch out the walnuts for almonds, or any other nut you like – but if you use salted nuts be sure to reduce the salt in the recipe. And, of course, you can change up the dried fruit. Chopped dried apricots are wonderful, as are dates, but good old raisins work just as well.
The key to crunch is a small batch, so that the granola cooks evenly. If you double the recipe, be sure to use two baking sheets. And while I do love yogurt and granola, it’s also great for adding some texture to oatmeal, or even in a spinach salad in place of croutons.
Cranberry Walnut Granola
Serves 62 cups rolled oats
¼ cup wheat bran
1/8 cup bulgur
2 tablespoons light brown sugar
¾ teaspoon salt, divided
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 tablespoon agave nectar
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons canola oil
¼ cup walnut halves
¼ cup sweetened dried cranberries
Preheat the oven to 350 degrees. In a medium bowl mix together the oats, wheat bran, bulgur, brown sugar, ½ teaspoon salt, cinnamon, and ginger. Put the agave and honey in a microwave safe bowl and heat on high for 20 seconds until warmed and fluid. Add the honey mixture to the oat mixture, along with the vanilla, and stir well to combine. Add the oil and stir again. Coarsely chop the nuts and stir in to the oat mixture. Spread the granola out on a greased baking sheet. Bake 20-25 minutes until slightly browned. Remove from the oven, sprinkle with remaining salt, and let cool (granola will crisp as it cools). Break up the granola and stir in the cranberries.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
January. The month when people like me actually use their gym memberships; when eggnog sales dip and granola flies off the shelves. But have you ever actually looked at the nutrition information for granola? Scary stuff, given that many of us actually consider this health food.
Some brands have as much fat as an order of French fries and more sugar than a scoop of ice cream. And the lower fat versions? Well, if they don’t taste like cinnamon-drenched tree mulch they usually cost an arm and a leg.
But I love granola; with some Greek yogurt and poached fruit, it’s my morning staple. And my New Year’s resolutions don’t include giving it up. The only solution, of course, is to make my own granola. It’s not hard, doesn’t take long and the best part is that it is totally customizable.
You can use maple syrup in place of the agave nectar, or replace the ginger with a pinch of nutmeg. Add in some wheat germ if you like, and feel free to leave out the bulgur (parboiled wheat). The first time I added bulgur to granola was actually an accident (I had been reaching for the wheat bran and somehow managed to dump in bulgur instead!) but it adds an extra layer of crunch, giving the granola great texture. Switch out the walnuts for almonds, or any other nut you like – but if you use salted nuts be sure to reduce the salt in the recipe. And, of course, you can change up the dried fruit. Chopped dried apricots are wonderful, as are dates, but good old raisins work just as well.
The key to crunch is a small batch, so that the granola cooks evenly. If you double the recipe, be sure to use two baking sheets. And while I do love yogurt and granola, it’s also great for adding some texture to oatmeal, or even in a spinach salad in place of croutons.
Cranberry Walnut Granola
Serves 62 cups rolled oats
¼ cup wheat bran
1/8 cup bulgur
2 tablespoons light brown sugar
¾ teaspoon salt, divided
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 tablespoon agave nectar
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons canola oil
¼ cup walnut halves
¼ cup sweetened dried cranberries
Preheat the oven to 350 degrees. In a medium bowl mix together the oats, wheat bran, bulgur, brown sugar, ½ teaspoon salt, cinnamon, and ginger. Put the agave and honey in a microwave safe bowl and heat on high for 20 seconds until warmed and fluid. Add the honey mixture to the oat mixture, along with the vanilla, and stir well to combine. Add the oil and stir again. Coarsely chop the nuts and stir in to the oat mixture. Spread the granola out on a greased baking sheet. Bake 20-25 minutes until slightly browned. Remove from the oven, sprinkle with remaining salt, and let cool (granola will crisp as it cools). Break up the granola and stir in the cranberries.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
