Stacey’s Munch and Crunch Supertastic all round best Granola ever

We  Heart

 Stacey’s granola.

Do you get the message 🙂

Remember the Promenade Guest Blogs while I took a little country break? I’m finally getting round to making the recipes my friends posted, a) it would have been rude not to, b) I am the curious kind and most of all c) I wanted to !

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I know granola may not be at the top of your priority list right now, but for a simple healthy breakfast it’s a winner. We tried a couple of shop-bought versions a while ago and actually ended up taking them back to the shop to get our money back – way too sickly sweet for our taste. I don’t need a massive sugar hit in the morning, but I do need caffeine 🙂 So Stacey’s recipe was well timed and as it turns out well and truly supertastic.

I’ve made the recipe a couple of times now, the first trial I made the whole mixture but only cooked half of it – the rest went into a biscotti style biscuit. The second time I made the whole amount, we’re hooked on homemade granola.

Mind you the second time I made it I realised (too late) I’d only added 1/4 cup of pumpkin puree and not the half needed, plus I completely forgot to include the vanilla essence, oh and I only used 1 teaspoon of the pumpkin spice mix.  So let’s say it’s a forgiving recipe

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The other great thing about making your own granola is that you get to add what dried fruit and nuts you like, your choice. You could make a Tropical Granola with dried mango and coconut,  an English Granola with dried apples, berries and hazelnuts, or an International Fusion Granola of walnuts, raisins, almonds and cranberries. We love sunflower and pumpkin seeds in ours so they are in, along with raisins and a handful or two of nuts like shredded / silvered almonds, whatever you have to hand that you like is the way to go. After cooking and cooling the oats I emptied them into a big bowl and then started to add the fruit and nuts, mixing them by hand until I had got the right balance.

Cooking notes and Pumpkin puree for the Brits –

I don’t have the convenience of buying canned pumpkin puree but I do grow my own pumpkins (it was a shocker of a year, a truly poor crop) and this recipe seemed like the perfect opportunity to use some of the under-developed pumpkins, but you could use a piece of butternut squash instead. From one small pumpkin, which weighed 350g when peeled and de-seeded I made enough pumpkin puree for 3 batches of granola (approx 270g when cooked). All I did was chop the pumpkin up into small chunks and then into the microwave for a few minutes and finally mashed smooth.

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I also made some apple and pear sauce, by peeling and coring, chopping and popping into the microwave – no sugar needed. Simple and tasty. I used one apple and one pear – enough for 2 to 3 batches of granola. If you don’t want to use pumpkin (but why wouldn’t you?) you could add 1 cup of apple sauce instead to the granola mixture.

Another ingredient I had to make as it’s not sold here was the pumpkin spice mixture – a blend of cloves, cinnamon, nutmeg and all spice. If you don’t want to make a spice mix just add a teaspoon of  ready-made ground allspice. It is just enough spice for my taste buds.

The recipe and Stacey’s wonderful photos are here, and if you want to pop over and say hi her blog is a very welcoming place. She’s getting ready for Christmas, decorating and making charming wreaths and all sorts of clever things! I think her home and garden will be a magical place this Christmas.

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Homemade Granola

Ingredients ~

  • 5 Cups Oats
  • 1 tsp Pumpkin Pie spice or ground all spice
  • 3/4 tsp salt
  • 1/2 Cup Pureed Pumpkin
  • 1/2 Cup brown sugar packed
  • 1/4 Cup applesauce
  • 1/4 Cup Maple Syrup or Golden Syrup
  • 2 Tsp honey
  • 1 tsp vanilla

Optional to add ~

Nuts: Almonds, Walnuts, Pecans, Pumpkin Seeds, Sunflower Seeds, Hazelnuts, Walnuts

Fruit: Dried Cranberries, Raisins, dried fruit

Method ~

  • Pour wet ingredients into dry, and mix well to coat all of the Oats.
  • Spread out on a large baking sheet/I use a sheet of parchment paper.
  • Bake at 325 degrees for 30 minutes.
  • Use a spatula to turn the oats, and bake an additional 15 minutes.
  • Allow to cool, without touching the Oats.  You want to have some chunks of Granola.
  • Once cool, add nuts and dried fruit of your choice.
  • Store for up to 2 weeks in an airtight container.

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