Posted in dry heat

I’m now that person who makes her own granola

homemade granola
After I threw away the burnt part and ate a bowl of it, this much was left.

I never thought I’d make my own granola.  I’m a cereal for breakfast except on special occasions kind of person, and I didn’t want to have to do any work for breakfast.  But lately I’ve been paying more attention to eating healthy, and I found myself wanting to decide what was in my granola.  Or maybe it’s just the hippieness of Western Massachusetts rubbing off on me.  I’m going to a yoga class this weekend, too.

I estimated that I eat 3/4 cup of cereal in the morning.  So, per bowl, the recipe (made up by yours truly) is:

1/2 cup oats

2 Tbsp flaxseeds, ground

2 Tbsp almonds, blanched and chopped

2 Tbsp sweetener (I used a ratio of half honey, one fourth agave maple syrup blend, and one fourth sugar, simply because that was how much I had left of the honey and the syrup)

1/2 Tbsp coconut oil

1/2 tsp cinnamon

1 pinch salt

to be added after baking:

1 tsp candied ginger

Mix the dry ingredients, add the wet ingredients and mix them in, spread onto a baking sheet in a thin layer, and bake for 20 minutes at 325F, moving stuff around halfway through.  Cool and add the ginger.

I made four bowls’ worth, which seemed like the perfect amount for one baking sheet.  I did have one snag: it got a little too brown.  One edge got downright burnt, so I threw a little of it away, but the rest is ok…but just barely.  I don’t know if this is because 20 minutes at 325F is too much, or because my oven wasn’t really at 325F, but I suspect the latter.  I use an oven thermometer, but lately it says that the oven is at a lower temperature than it’s supposed to be at.  Maybe both my oven and my oven thermometer are off.  Alas.  I’ll check it again at 15 minutes next time.

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