Thursday, March 31, 2011

Good Morning, Starshine: Maple Pecan Granola

granola

Unlike the bagel-creamcheese-tomato devotee I married, I do not eat the same breakfast every day. It's not that I'm being particularly nutritionally responsible, I just wake up in the mood for different things on different days. I often think it would be easier to eat the same thing every day. I'm not a fan of actually having to think about things in the morning. This is why each night my running clothes get set out in the order that I'll put them on in the morning.

granola

Last week I fell prey to the lure of conveinience, and bought myself a box of maple pecan granola at the grocery store, and it was surprisingly delicious. I kept waking up in the mood to eat lots of it, which meant it was gone pretty quickly. Not feeling like I could afford to keep up this habit, I decided to make a batch of my own granola to replace the boxed stuff. Granola is so easy and cheap to make and so delicious I have no idea why I don't make it more often.

granola

Maple Pecan Granola

3 cups rolled oats
1/2 cup roughly chopped pecans
1/2 cup shredded, unsweetened coconut
1/4 cup flax seeds
1 tbsp cinnamon
1/4 cup tahini
1/4 cup maple syrup
2 tbsp molasses
2 tbsp safflower oil (or other light oil)

Preheat oven to 350 degrees.

Mix all dry ingredients in a large bowl.

Over low heat, stir tahini, maple syrup, molasses, and oil in a small pot until everything has melted smoothly together.

Add wet ingredients to dry, stirring to coat the oat mixture. It's good to leave it a bit clumpy, so your granola has chunks instead of just a bunch of flakey oats.

In a 9 by 13 lasagna pan, spread out granola.

Bake for 30 minutes, stirring every ten minutes, until granola is crunchy and has darkened in colour.

granola

Eat To The Beat: Let's Go To The Beach - White Wires

J.

10 comments:

HayMarket8 said...

I have never made granola but yours looks amazing!

foodfeud said...

You got some awesome clumping going on there - mine always taste good but I want chunks!

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Amber said...

What an ingenious way to use tahini! I love homemade granola too and look forward to trying your recipe. Granola with yogurt is my favorite midnight snack :)

Liv said...

Looks awesome!! I will try it. How long does it last and how do you store it?

Jennifer (It Ain't Meat, Babe) said...

FoodFued: A Lot of experimenting led to those clumps! I think the key is to up the wet ingredients and make sure that most of them are sticky.

Vincent: I signed my site up for Petit Chef a few years ago. It should still be accessible.

Liv: I store it in glass jars in my pantry cupboard. I usually eat it all over a two week period, and it seems to last that long with no problem.

tweal said...

I can't eat the same thing every day even if I planned ahead. I get bored with food so quickly. Lately I've been really enjoying leftover rice and veg stir fry for breakfast, drizzled with hemp oil and hemp seeds for protein. But then sometimes I want a choc cherry smoothie - or maybe some broccoli socca. Occasionally I crave cereal, and I do make my own as well, but it is rare for me to have cereal for breakkie. Now a bagel with cream cheese and tomato - that does sound good....

Cindy said...

I've been eating this granola all week and frickin' love it - thank you for the recipe!

Coby said...

Hi Jennifer:) I found your blog via Cindy's blog (Where's the beef?) and just made your granola for the first time today. It's yummy squared! Thank you so much for telling us about it:)

Lyf said...

Hi I found this recipe via Cindy's site as well and I absolutely love it. Then again, I do eat tahini by the spoonful so I would have been surprised otherwise! The flavour combo really works. I will no longer be adding oil to granola. Thank you for sharing this amazing recipe.