Homemade Granola

My favorite granola with yogurt

I’d never tasted homemade granola until I was in my early twenties, when my friend Dorie gifted me with some that her mother had made. I remember opening the bag doubtfully, expecting some hard-to-chew cereal product I might be temped to feed to a horse.

Just for frame of reference, this was back in 1980-something, when granola was regarded as an outdated by-product of the seventies, right up there with crocheted plant cozies made from hemp fiber and men sporting four-inch wide sideburns.

But just like Oprah, I had an “Aha!” moment right then and there. Too bad my moment didn’t foreshadow the possibility of making my fortune selling fifteen-dollar bags of granola in fancy food stores, as I’m sure Oprah’s would have.

No, it wasn’t my instinct for making money that was awakened, but my sense of what “homemade” meant. This granola was so unlike the achingly sweet stuff I was used to eating out of a box it was like a different category of food altogether. It smelled of butter and vanilla; each grain and seed tasted fresh and toasted. There were sesame seeds in there, I remember, and nice crunchy clumps of oats. I ate it all and then wanted more.

I begged Dorie to ask her mom for the recipe, but she never delivered it. Apparently that granola was a closely guarded family recipe. What is it with people and their secret recipes? I've never understood the urge to protect a recipe. Why not share the love?

I went on a search mission to replicate the granola recipe. I came close with one batch from Marion Cunningham’s The Breakfast Book, but it wasn’t quite the same. I finally settled on the formula below, which is based on one that I think came from an issue of Gourmet magazine circa 1990 or so (since all I have is the an index card, I can’t be sure).

This recipe makes a good-sized batch of granola; you can keep it in a covered container for two weeks or so, or be generous and give some to friends - and don’t forget to pass along the recipe.

And if Dorie is out there, I'd still love to know your mom's secret!

Granola

4 cups old-fashioned oats
1 cup unsweetened dried coconut
1 cup whole almonds
1 cup of your choice hulled raw pumpkin seeds or raw cashews
1/2 cup sesame seeds
1/4 cup ground flax seed
1/4 cup raw wheat germ
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/3 cup melted butter or vegetable oil

Heat oven to 325 degrees.

In a large bowl, layer all ingredients through wheat germ in order given. Pour maple syrup over mixture and stir upward from the bottom, taking care to coat the almonds. Add the vanilla, salt and butter and stir once more to combine well.

Spread the granola in an even layer on a large rimmed sheet pan, or 2 smaller rimmed pans.
Bake 15 minutes; stir granola and bake 10 minutes more or until mixture is golden and almonds are toasted.

Other FamilyStyle Favorites to try:

Homemade Vanilla Extract
Best Buttermilk Pancakes
Whole Grain Pancakes with Roasted Pears

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Gingerbread Pancakes

Today A is feeling under the weather; I'm thinking it must be a touch of the flu; the same bug that has gone all around our school, neighborhood and back again.
So far, it hasn't had any affect on her appetite - so much for starving the flu.

Whatever her affliction, she's requiring classic comfort food; warm herbal tea sweetened with honey (my kids like Red Zinger), leftover rice, cinnamon toast and pancakes.

These gingerbread pancakes have become popular with my kids, and I guess that's no surprise. It must be that they are sweeter and spicier than my usual no-fail buttermilk pancake recipe.

I'm hoping that a promise of gingerbread-pancakes-in-bed will be just what the doctor ordered for a speedy recovery. And if I must reveal my alternate motive for serving a sick little girl breakfast in bed, it is this: I want her to stay in bed, tucked away in her room - keeping all her flu cooties with her! Here's to health...

Gingerbread Pancakes

Makes about 16 pancakes

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1/2 cup dark brown sugar, packed
1/4 cup vegetable oil
2 cups milk
2 tablespoons molasses

In a large bowl, stir together flour, cocoa, ginger, cinnamon, baking powder, baking soda, salt and cloves.

In a medium bowl, lightly beat together eggs, sugar, oil, milk and molasses; pour over the dry ingredients and mix just until dry ingredients are moistened.

Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.

Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.

Serve hot.

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Whole Grain Pancakes with Roasted Pears

photo courtesy of Josh Monken

'Tis the season to be jolly, right? To me, that means doing the rest of my holiday shopping on the internet (they deliver!), staying up past my bedtime with a glass of wine, and not getting up in the morning until I've read a chapter or two from my latest book. I wait until J finds his way next to my pillow, finally realizing he's hungry for breakfast and nudging me out of the sack.

There's no question that pancakes will be on the menu on holiday weekend mornings around here, so I dreamed up a few extra-special recipes.

The December issue of Sauce features my pancake story with more recipes - pick it up!

Whole Grain Buttermilk Pancakes with Roasted Pears

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oats, regular or quick cooking
1/4 cup cornmeal
2 tablespoons raw wheat germ
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1 1/2 cups buttermilk
3 tablespoons melted butter


Whisk together the flour, oats, cornmeal, wheat germ, sugar, baking powder, baking soda and salt in a medium bowl.
In a small bowl, beat the eggs with the buttermilk and butter until smooth; pour over the dry ingredients and stir just until dry ingredients are moistened.

Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot. Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.

Serve warm topped with roasted pears.
Makes about 12 pancakes.

Roasted Pears

4 ripe, firm Bartlett pears, cored and cut into 1/2-inch wedges
3 tablespoons melted butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon

Heat oven to 425 degrees.
Toss the pears on a rimmed baking sheet with the butter, syrup and cinnamon. Roast until pears are tender and golden brown, 15 – 20 minutes. Serve warm over pancakes or ice cream.

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Weekend Breakfast: Best Buttermilk Pancakes with Strawberry Sauce

Fluffy stack for Sunday morning

This recipe is without a doubt my tried-and-true favorite. I've made dozens of other pancakes over the years but they just don't measure up to these big, puffed and tender cakes.

The only thing I've added to this perfect tangy ratio of butter, eggs, flour and buttermilk is a bit of wheat germ. It must be the mom in me, but somehow the extra fiber makes them seem more wholesome and less like a pile of carbs. Who am I kidding?

This time I made use of an overload of strawberries I had on hand to make a sweet sauce to pour over the stack instead of the usual maple syrup, which instantly transforms a favorite comfort food into a fresh and summery treat.

My kids ask me to make pancakes for breakfast every weekend, and I've been trained to mix them up in my sleep - which is what I'd rather be doing on most weekend mornings anyway.

Best Buttermilk Pancakes
adapted from The Joy of Cooking

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons wheat germ, raw or toasted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

1. In a large bowl, whisk together the flour, sugar, wheat germ, baking powder, baking soda and salt.

2. Melt the butter in a medium microwave-safe bowl on high power for 30 seconds. Stir in the buttermilk, eggs and extract until smooth.

3. Pour the buttermilk mixture over the dry ingredients and stir just until the flour is incorporated.

4. Pour 1/4 cup scoops of batter onto a greased, heated griddle set over medium heat. Flip the pancakes when bubbles start to appear on top, after about 3 minutes. Cook the other side until golden brown.

5. Serve right away with warm, buttered maple syrup or strawberry sauce.


Strawberry Sauce
Makes 1 1/2 cups

1 pint fresh strawberries, hulled and sliced
1/4 cup sugar
2 teaspoons fresh lemon juice

Place all ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring to dissolve sugar.

Cool slightly; puree in a blender or food processor and serve over pancakes, yogurt or ice cream.





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