I was so excited to tell you about my latest take on homemade granola that I did something stupid.
Really, really stupid. Still feeling bad days later kind of stupid.
I dropped the camera. And not just any camera. The really nice dslr camera Matt and I bought together that I was afraid to touch for the first month. The camera that has safely been up and down mountains, on sea-faring boats, and through crowds of thieves.
The camera could get through all that but couldn’t make it through my first week as a food blogger. See there probably isn’t a camera in the world that is a perfect match for a girl who is flailing about the kitchen, five minutes before she needs to run out the door, trying to get the perfect shot of a bowl of granola so she can write another post when she gets home from work at midnight.
So the camera fell. And the lens is hurtin’. And I feel dumb, but my tragic story should not stop you from making this tasty granola. It’s actually super easy and as long as you aren’t trying to take a perfectly “pin”-able photo while sprinting out the door, nothing bad will happen. And should something bad happen, at least your house will smell of warm baking spices for days and you’ll have an abundance of yummy spiced granola to help comfort you.
Okay…gather your goods.
Oatmeal, coconut, almonds. You could use pecans but almonds have more crunch. Golden raisins, candied ginger, dried apricots. Molasses, maple syrup, butter, oil. Cinnamon, nutmeg, ginger, cardamom, clove. Anything else you might put in your favorite spiced molasses cookies.
Melt the butter, oil, syrup, and molasses.
Add your spices, nuts, coconut, and oats. Admire the many shades of brown as you stir to combine.
Now it’s time to get toasty.
Golden and toasty, take it out of the oven and let it cool on a rack. Get your dog out of the kitchen. Get yourself out of the kitchen. Go for a walk- it’ll make you feel better about all the granola you’re about to consume.
Welcome back. Add your dried fruit, candied ginger, and…
…that’s it. You’re done. Wasn’t that easy? You never have to spend $6 on 4 ounces of artisanal granola again! Put it in some mason jars. Keep the big one for yourself. Give the pint jars to friends. Bake some apples and sprinkle granola on top. Add a dollop of yogurt, call it breakfast; add a scoop of cinnamon ice cream and call it dessert.
And don’t worry too much about me and my camera issues. Thankfully I have a boyfriend who accepts me for the clumsy, spastic klutz that I am and insisted we spring for the diamond warranty.
- 4 c. Old-Fashioned Oats
- 1 c. Whole Almonds
- ½ c. Coconut
- ¼ tsp. Kosher Salt
- 1 tsp. Cinnamon
- 1 tsp. Ground Ginger
- ½ tsp. Cardamom
- ½ tsp. Ground Cloves
- ½ tsp. Nutmeg
- ¼ c. Maple Syrup
- ¼ c. Molasses
- ¼ c. Olive Oil (or Vegetable Oil)
- 2 T. Butter
- 1 tsp. Vanilla Extract
- ½ c. Golden Raisins
- ½ c. Dried Apricots, chopped
- ½ c. Candied Ginger, slivered
- Preheat oven to 350°.
- Combine oats, coconut, almonds, salt, and spices.
- Melt butter with oil, maple syrup, and molasses. Remove from heat and stir in vanilla.
- Add dry ingredients to butter and syrup mixture. Stir until oats and nuts are well-coated.
- Spread mixture onto a parchment lined baking sheet and bake until golden and toasty, about 30 minutes. Watch carefully and stir several times while baking to prevent burning.
- Allow granola to cool on baking rack.
- When granola has cooled completely, add dried fruit and candied ginger. Store in airtight container.