Thursday, February 25, 2010

Clumpy Granola Celia Style

This is my third or fourth time making this granola. Every time I do something a little different, but try and keep the proportions the same (i.e. substitute 1 cup of walnuts for 1 cup of pecans).

This time my final recipe ended up with a walnut substitution for pecans since I didn't have any pecans on hand. I had whole almonds that I did a rough chop on . I added a little splash of coconut extract (but still used vanilla) and OH YUM!! I also substituted wheat germ for the sunflower seeds. In one batch I put in some dried fruit the last 15 min. of cooking. It's good, but definitely not necessary. You can always add it after, too. It didn't really get incorporated into the clump during baking. I put it in a gallon bag so you could see about how much it makes. The bag is open in the picture because I kept on snacking...

This is a little on the sweet side, so you can reduce the brown sugar a little. I did that the second time I made it. Still turned out yummy, but not clumpy since the sugar helps bind it all.


  1. I was excited to make this granola and Will ended up making it for me...this was his version:

    4 c. oats
    1 c. coconut
    3/4 c. sesame seeds
    3/4 c. flax seed partially ground
    1 c. sunflower seeds
    3/4 tsp. salt
    3 Tbsp honey
    1 tsp. vanilla
    1/4 c. canola oil
    1/4 c. molasses

    It wasnt super clumpy, but we REALLY liked it (I love molasses taste). I would really like to try this with coconut oil. We didnt have parchment paper so we used wax paper and it stuck in some spots. I'd like to get a silicone liner like you have, Celia.

    Also, here is the recipe for fried granola. Its speedy, but more chewy:

    1/2 c. butter melted (or other oil)
    1/3 c. brown sugar (or other sweetener)
    3 c. oats

    cook these ingredients in a frying pan for about 5 min. then add:

    1-2 Tbsp. honey or peanut butter
    sesame seeds

    turn off heat and stir every couple minutes for 10-15 min.

  2. I made the granola tonight substituting the molasses for most of the brown sugar. It definitely tastes...healthier! The sweetness was drastically reduced. I have to admit I was a little disappointed because I felt like I couldn't even taste the molasses as much as I wanted. So, I probably won't be chowing down on this as a snack as much, but it will be a good breakfast cereal.

  3. I wonder if the kind of molasses we have makes a difference. Its from a farm instead of store-bought, and they actually call it sorghum (though I think its the same thing - made from sugar cane).

  4. After looking it up, it looks like sorghum molasses and molasses are two different products. Interesting. My dad LOVES this granola though. And I like it better today than I did yesterday.