Will >> Will's blog
Thu, 30 Aug 2007
My mother made great granola growing up. I think she got the recipe from her mother. I know my sister makes it, too--it's good stuff.
I keep losing the recipe, though, so I figured I'd post it in my blog. I'm not an aspiring chef, this isn't my hobby, and I don't watch the Food Channel. So... this is probably a once-only recipe blogging experience.
- 4 cups - rolled oats
- 1 1/2 cups - shredded unsweetened coconut 1
- 1 cup - wheat germ
- 1 cup - chopped nuts 2
- 1 cup - unsalted hulled sunflower seeds
- 1/2 cup - sesame seeds
- 1 cup - honey
- 1 cup - oil 3
- 1 teaspoon - vanilla extract
 - I find it difficult to find shredded unsweetened coconut in the grocery store, but I can usually find it at a gormet, organic, or health food store pretty easily. On the flip side, I don't get around to frequenting those kinds of stores often, so I just go with the shredded sweetened coconut. YMMV.
 - Walnuts, pecans, and almonds are fine. I haven't tried other kinds of nuts, but I think most nuts will do.
 - Vegetable oil is good. I think it'd probably be fine with sesame seed oil and some of the other oils. Olive oil is probably a bad choice since it's got a pretty distinct non-granola flavour.
- Pre-heat oven to 325 degrees. I don't follow this step... I heat the oven to 300 degrees. However, when I moved in my oven had no markings on the dial so I wrote them in with a Sharpie and it's not clear to me that my markings match up with reality. YMMV, but the key is not to burn your granola.
- Mix all the dry ingredients in a big bowl. Sometimes I throw other stuff in, too--whatever I have lying around: flax seeds, wire-cut oats, extra sesame seeds, ...
- Heat the honey in a small pot and mix in the oil and the vanilla. You just have to heat it enough such that the honey and oil mix.
- Mix it all in the big bowl.
- Spoon the granola onto a couple of baking pans that are 1 inch deep and like 9x13. If they're cookie sheets you're going to have a hell of a time stirring the granola--it'll get everywhere.
- Spread the granola out so that it's not too thick anywhere.
- Put the pans in the oven.
- Every 5 to 10 minutes, take the pans out of the oven, stir the granola around and then put them back in. I swap which pan is on top and which is on bottom because my oven is hotten on the bottom than the top. Bake for no more than 30 minutes total.
- Your granola is done when it's toasty brown. Your granola is overdone if it's dark brown and/or black.
- I take it out, leave the pans on the stove to cool, and do some other stuff for 45 minutes. Then I take a spatula, break up the granola, and in the messiest possible way pour it into large yogurt containers.
Sometimes I throw in dried fruit like raisens in.
Sat, 18 Jan 2003
Back in the day I used to buy my lunch from one of the surrounding sub shops. That worked pretty well--it was \$5.00 a day or so and it guaranteed me a meal that sufficed to get me through the day.
Recently, I started to think about the economics involved:
5 dollars a day * 5 days a week * 50 weeks a year (roughly factors in holidays and vacations) ----- 1,250
I figure that I can make my own sandwiches and cut that cost at least in half. Thus I started to bring my own lunch most of the time.
The other day I bought Pepperidge Farms Sweet Buttermilk bread since it looked pretty substantial. However, I discovered a sandwich made using this bread is not unlike eating two spoonfuls of peanut butter and two spoonfuls of jelly. A sandwich is not a sandwich when the bread part of the sandwich is rather insubstantial.