Posts
My husband loves my granola. Sylvia calls it cookie crumbs. Either way it's good and good for you!
The Secret to My Best Granola
http://theinsomniacskitchen.blogspot.com/2016/05/the-secret-to-my-best-granola.html
I have to make something a million times before I devise the simplest and best-tasting method.
The secret to my best granola is not toasting it but drying it out in the oven. This way the flavor of the vanilla and molasses are not overshadowed. Bake in a preheated oven 250 degrees for 35 to 45 minutes and stir it. Then let sit for an hour or overnight to dry out any moisture using the residual oven heat.
Recipe:
One cup of corn oil, one cup of Grandma's Molasses, teaspoon of real vanilla extract, one and a half teaspoon(s) of fine salt.
Directions:
Heat the oil, molasses, salt, and vanilla, in a large spaghetti pot and stir until bubbly then turn off the heat. Then add one (42 oz, or 2 lb 10 oz) large cylindrical container of old fashioned rolled oats and stir like mad. It's like tossing a salad of oats with molasses and oil dressing. When the oats are evenly coated pour them onto two large baking trays or cast iron frying pans and bake for 35-45 minutes at 250 F. Then after it has baked for 35-45 minutes turn the oven off and keep the oven door closed. Just let the granola dry out by itself. This is the important secret discovery. Come back a few hours later or the next day when it has dried and cooled and break it up and store the granola in an airtight container. We do this every 2 weeks.
This is my favorite travel and snack food. I often carry a little bit with me just in case I get peckish when I am out on a long walk. Sometimes I add raisins or dark chocolate to my individual bowl.
The Secret to My Best Granola
http://theinsomniacskitchen.blogspot.com/2016/05/the-secret-to-my-best-granola.html
I have to make something a million times before I devise the simplest and best-tasting method.
The secret to my best granola is not toasting it but drying it out in the oven. This way the flavor of the vanilla and molasses are not overshadowed. Bake in a preheated oven 250 degrees for 35 to 45 minutes and stir it. Then let sit for an hour or overnight to dry out any moisture using the residual oven heat.
Recipe:
One cup of corn oil, one cup of Grandma's Molasses, teaspoon of real vanilla extract, one and a half teaspoon(s) of fine salt.
Directions:
Heat the oil, molasses, salt, and vanilla, in a large spaghetti pot and stir until bubbly then turn off the heat. Then add one (42 oz, or 2 lb 10 oz) large cylindrical container of old fashioned rolled oats and stir like mad. It's like tossing a salad of oats with molasses and oil dressing. When the oats are evenly coated pour them onto two large baking trays or cast iron frying pans and bake for 35-45 minutes at 250 F. Then after it has baked for 35-45 minutes turn the oven off and keep the oven door closed. Just let the granola dry out by itself. This is the important secret discovery. Come back a few hours later or the next day when it has dried and cooled and break it up and store the granola in an airtight container. We do this every 2 weeks.
This is my favorite travel and snack food. I often carry a little bit with me just in case I get peckish when I am out on a long walk. Sometimes I add raisins or dark chocolate to my individual bowl.
For breakfast we just add one percent milk and raisins.
++++++++++++++++++++++++++
I love this recipe and homemade
vanilla is noticeable. I add 2 teaspoons! (make vanilla using a quart or less
of cheap vodka and 5 or 6 grade B vanilla beans split down the middle steep in closet for 6 months).
No comments:
Post a Comment