Granola

Granola

 

I have been making this for about 8 years and only now have I actually made the effort to write it down – somewhat.  Like most people who cook for a living, unless it has something to do with pastry, I almost never measure anything. In cooking school, we had filled a huge binder with every single recipe we did and turned this in to the owner of the school who religiously checked every recipe.  You had to do this everyday or else you find yourself scrambling to remember exactly what you did four days ago. I also have a small cooking book that has everything that my big book has plus all other recipes, food ideas, menus, techniques and what have you that I have picked up over the years. I am still old school that way. I don’t think I can ever digitize this. The idea for the granola was hastily scribbled on one page. Most people who’ve tasted it ask for the recipe and I always tell them that I would rather go to their house and show them how to make it. Since this never happens, here is the recipe. Let me know if I still need to come over to show you.

• 10 cups old-fashioned rolled oats
• 1 cup raw pumpkin seeds
• 1 cup sweetened shredded coconut
• 2/3 cup canola oil
• 1/2 cup brown sugar
• 1/2 cup honey
• approximately 3 cups dried fruit – what ever you like

1. Pre-heat oven to 35oF.
2. In a large stainless steel bowl, combine oats, pumpkin seeds and coconut.
3. In a heavy sauce pan, combine canola oil, brown sugar and honey. Bring to a gentle boil, mix until the sugar is dissolved. Increase heat and allow to cook for 2 minutes. The mixture should have a deep caramel color.
4. Gently pour over the oat mixture. Mix until the oats are evenly coated. Place on a greased sheet pan and allow to cook for 45 minutes, stirring every 15 minutes. At the thirty minute mark, check to make sure that the shredded coconut is not burning too fast. Lower your temperature if it is. This is also the point where you would to check the sweetness of the granola. If it not sweet enough, squirt some honey directly onto the granola. You must do this now so the honey has a chance of breaking down and being absorbed into the oats. If not, the granola will be sticky.
5. Roast the granola until it is a dark amber color. Once out of the oven, immediately add the dried fruit. You can add as much or as little as you wish.
6. Allow to cool and place in an airtight container. This lasts at least 2 weeks and makes about 20 servings.

Enjoy (or let me know if you just want me to give you some…..)!

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