Granola. The word crunchy comes to mind, like walking on fresh fallen snow-covered leaves.
Breakfasting on granola is a contemplative effort because granola doesn’t try to please, it definitely doesn’t sound pretty, and it certainly is not polite. I have resisted granola because I am vegetarian, partially because I don’t like to be placed into comfortable categories that makes me “like to eat” certain fares. I’m talking about you kale! However, I did make this granola. Worst yet, I even gave some of it away – jars of it in tidy boxes by means of jet fuel . I think that makes our relation at least amicable?
I used to think granola was a specifically summer thing. It’s refreshing with cold milk and not nearly as comforting as warm Irish oats or creamed wheat. However. However, I think warm milk is amazing. Also, there’re all sorts of milk that deserves experimentation and attention, like flax milk, or rice milk and almond …. I digress.
Granola. This granola, my granola, comes from a series of experiments and standing in grocery aisles staring at plain cereals. How I came to bags of puffed millet I can’t exactly recall but I think it was in Atlanta in some organic grocer, the kind that carries seeds that most people feed to birds. I put those in my granola too. I like birds.
This recipe is “safe”. I’ve thrown in many things and it comes out perfectly well-adjusted to its new composites. I like to think that when it’s time to clean out my pantry of all the grains, all the nuts and seeds, and all the dried up bits of fruit, I can make something like this to share and eat on mornings when I don’t feel like poaching eggs.
1 c pistachio
1/2 c pepitas ( I like the raw green looking kind)
2 c puffed millet
1 c rolled oats
1/2 c sunflower seeds
1/2 c flax seeds
1/2 c hemp seeds
1/2 c honey (Can use maple syrup if vegan, but granola will be less clumpy)
1/4 c refined sesame oil (this has more nutty flavored than the heated oils)
1/2 ts vanilla sea salt
1/2 ts ground cinnamon
1/2 ts ground cardamom
1 ts almond extract
1 ts orange extract
1 c dried raisins or dates
+ Preheat oven to 320F
+ Mix the wet and dry mix in separate bowls. Combine the two mixes an spread onto a large cookie sheet lined with parchment paper.
+ Place into heated oven and stir every 10 minutes. The granola is done in about 25-30 minutes. do not overcook. You should have a crumbly sheet of granola.
+ Toss the dried fruit on top of the granola and allow to cool completely before storing in an air tight container.