There are just two days left until Christmas. I’m confident my readers have finished shopping, wrapping, cooking, cleaning, traveling, etc. and are now relaxing with a cup of tea and a low fat cookie. However I happened to hear in a local news report that twenty five percent of people haven’t begun shopping. That’s a pretty big group of people and you may know of someone who is still looking for ideas so just pass this one along from your comfy chair.
I am giving my family homemade granola and because I made it, they have to like it. It is really good so I am pretty sure they would like it anyway. The recipe comes from a friend, who has a friend, who has a B&B in Seattle’s Greenlake neighborhood. They serve this granola to guests of the B&B. The finished granola is sweet and cinnamony with a touch of saltiness. I had a hard keeping my taste tests to a minimum. This is not a lightened recipe and it is a bit calorie dense so I would think of it more as a great topping for yogurt. I would also measure a small amount and just nibble it for a small snack.
The recipe is pretty simple to whip up and many of the ingredients could be swapped around to suit a taste preference. I also recommend making a batch, or four, just for the smell, amazing! After it’s all packaged nicely, I’m sure anyone would appreciate a tasty gift from your kitchen (ahem -I mean your friend’s kitchen, the one who hasn’t started shopping yet).
|Super secret packaging resource: The Dollar Store!
Prep time minimal, cooking time aprox: 25 minutes
2 cups rolled oats
1 teaspoon cinnamon
1 scant teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds
¼ cup raw, unsalted sunflower seeds
1/3 cup pecan halves
1/3 cup dried blueberries
1/3 cup dried cranberries or dried cherries
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, toss the oats with the cinnamon and salt.
In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
Pour the honey mixture over the oats mixture and combine. Pour the mixture onto the prepared baking sheet. Spread it out evenly.
Bake for 10 minutes, then remove from the oven and use a spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
Bake for 5 minutes, then remove from the oven and use a spatula to lift and flip the granola. Sprinkle the pecans and sunflower seeds over the granola and return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the dried blueberries and dried cranberries or cherries over the granola.
Transfer it to an airtight container.
The granola will keep for about 1 week.
Amount Per Serving: about 1/2 cup
Calories 232.4, Total Fat 12.4 g, Cholesterol 0.0 mg, Sodium 168.1 mg, Total Carbohydrate 37.9 g, Dietary Fiber 5.0 g, Sugars 14.3 g, Protein 3.9 g
UPDATE: The B&B that serves this granola is called Greenlake Guesthouse and It looks beautiful. Check them out if you are in need of a place to stay in a great part of Seattle.