DIY Granola: It's Easy!

Granola's hot! And you don't have to break the bank to buy it and worry that it's filled with everything you're trying to avoid--like too much fat, sugar, salt and gluten. The solution? Make it yourself. It's really easy. But first a little history. I find it fascinating, but if you don't, skip to the recipe at the end!

Once maligned as sixties hippy food for "crunchy" liberal types, granola, according to FoodReference.com, traces its lineage back to one health-conscious doctor/nutritionist/would-be Presbyterian minister called Sylvester Graham, an early 19th century evangelist for vegetarianism and inventor of the graham cracker.
Later that century, another health-conscious doctor used graham flour to create twice-baked "health" food he called "granula," which John Harvey Kellogg of Corn Flakes fame, a Seventh Day Adventist who ran a sanitarium in Battle Creek, Mich., turned into a baked, ground whole grain product renamed "granola."

Fast forward to the 1960s when granola as we know it came to be. Some link that resurgence to the 1969 Woodstock Music and Art Festival, which drew 400,000 people to a farm in upstate New York--and where massive amounts of granola were served. Out of this watershed rock 'n' roll moment emerged a recipe for Sunshine Happy Hippy Granola, which isn't all that much different than the recipe below.

Okay. Enough time travel. Back to 2015. Granola seems to have shed its hippy image and simply become hip--and expensive. I've seen prices ranging from $3.99 a pound for bulk granola to $12.99 a pound for a "gourmet" version.

At the top of the price pyramid are gluten-free, non-GMO, organic and/or locally sourced varieties with a range of fancy-sounding names that sound like cookies, cakes or hot drinks and display a knack for creative marketing and packaging ideas. But you can easily make something similar--maybe even better--for less money with less sugar and more of the ingredients that appeal to you and none of the ones that don't. I can't promise that this granola is low in calories--it's not, so watch your portions. And it does include some sweeteners and oil (and you can experiment with adding even less). But it's full of healthy protein, fiber, omega-3, cholesterol-fighting oats and a variety of vitamins and minerals.

My recipe is basically a blank canvas that you can paint to suit your own tastes. Use one kind of nut or several--or none. Use any seeds you prefer--or none. Use agave instead of honey and maple syrup, coconut oil in place of olive. Leave out some oil or the egg white and stir in a tablespoon of pureed pumpkin or peanut butter instead. It's gluten-free if you use the right kind of oats and vegan if you omit the egg white.

After the granola is baked to a golden crisp, I add about a cup of dried fruit and other mix-ins. The range of choices is broad. I usually add currants or raisins, mini chocolate chips and sour cherries or cranberries. Sometimes I mix in dried blueberries or Trader Joe's Golden Berry Blend. But you can go tropical with candied pineapple or dried mango--or try candied ginger and banana chips. The possibilities are infinite--or you can just leave out the fruit and chips and cut some of the calories.

Granola Breakfast Cookies, inspired by a recipe from The Two Bite Club,
using homemade granola in place of store-bought.

Recipes from two food blogs, Food52 and Bon Appetit, served as my inspiration. I wanted to reduce the fat and sugar while retaining the fresh, crunchy sweetness that makes granola so appealing when mixed with milk or yogurt, sprinkled over ice cream or an apple crisp, or used as a muffin topper or a cookie or energy bar ingredient. The  recipe calls for one egg white, though I have used two when the oats and nuts seemed in need of more liquid. I usually mix the egg white in with the other liquid ingredients. This allows me to use less oil. In theory, it also helps the mixture to "clump" a little more than usual when it bakes in the oven, attaining the clusters so prized by granola lovers. Unfortunately, this hasn't worked for me, probably because I stir the granola every 10 minutes or so to attain even browning. Another method I read about for "clumpifying" is to stir in the beaten egg white right before putting the mixture in the oven, then refraining from stirring. I'm afraid this would lead to burnt granola in my oven. However, every oven is different, so do experiment. After all, that's the fun of making granola--and cooking in general!

Fresh batch of granola--not much clumping, but lots of crunch!

Honey Maple Granola

(Makes 7-8 cups)

Ingredients:

3 cups rolled oats*

1 1/2 cups nuts (I used 1/2 each of walnuts, pecans and sliced almonds)

1 cup unsweetened flaked coconut

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/4 cup sesame seeds 

2 tablespoons chia or hemp seeds--or a combination (optional)

1/4 cup olive oil (or canola or liquid coconut oil)

1/4 cup maple syrup

1/4 cup honey

2 tablespoons brown sugar

1 egg white (large egg)

1 teaspoon vanilla

3/4 teaspoon kosher or sea salt

1 to 1 1/2 teaspoons cinnamon*

3/4 cup-1 cup dried fruit (optional)

1/4 cup-1/2 cup mini chocolate chips (optional)

*Use certified gluten-free oats if you're gluten-sensitive. (Trader Joe's and Bob's Red Mill are two brands I like.)
**Feel free to substitute or add other spices, such as ginger, nutmeg or cardamom, depending on your taste and mix-ins.

Directions:

1. Preheat oven to 300 degrees. Grease or spread parchment on a rimmed cookie sheet (12-by-17-inch pan works well).

2. Mix oats, nuts, coconut and seeds together in a large bowl.

3. In a small bowl, stir together oil, maple syrup, honey, brown sugar, egg white and vanilla. Add to the oats mixture and stir until the liquid is well mixed in.

4. Stir in salt and cinnamon or other spices.

5. Spread the granola evenly in the pan, patting it down with a rubber spatula to make sure the thickness is fairly uniform. If you prefer, you can divide the mixture between two cookie sheets, making a thinner layer of granola. If you do it this way, you will need to check it more often in the oven, as it will bake more quickly and could easily burn.

6. Check the granola every 10 or 15 minutes, turning it carefully with a metal spatula to make sure that it's browning evenly. Flip the pan back to front halfway through. When it's done, in about 50 minutes to an hour, it will be golden brown.

7. Cool for a few minutes in the pan on a wire rack. Then add dried fruit and/or chips. Granola keeps in an airtight container for about two weeks or in the freezer for up to three months. If you freeze it, leave out the dried fruit and add it later.

Crazy About Oats

I've been having fun with oats this week--making hot oatmeal with both rolled and steel-cut varieties; putting together overnight concoctions with raw ingredients in Mason jars; mixing up batches of granola and muesli; and finally making a couple of loaves of oatmeal bread with some leftover cooked oats. I'm still jazzed about this once humble grain that seems to have metamorphosed into a new superfood.

I started on this project courtesy of my friend Cherry, who shared a recipe for an overnight oatmeal that she said had helped reduce her levels of unhealthy cholesterol. Then another friend sent me her recipe for oatmeal with almond butter, nonfat yogurt and fresh fruit. My little (new and improved!) brain started to tick.

My ties to oatmeal go way back. One of my early food memories is of my mother stirring a pot of the thick, beige stuff with a wooden spoon. She used old-fashioned Quaker Oats from the trademark red and blue canister with the smiling, black-hatted, white-haired gent on the front. A native of Glasgow, Scotland, Mom often served oatmeal, which she called porridge, with a little milk and sugar, plus raisins if we wanted (I wanted!). I still eat it that way, though sometimes I add other dried fruits, a few roasted nuts and some maple syrup.

These days Quaker has lots of competition. Oats--particularly the steel-cut variety and those labeled gluten-free and/or organic--continue to grow in popularity, with their health benefits topping the list of why many people choose to include them in their diets, especially for breakfast. An article in Medical News Today notes that oats are particularly rich in a type of fiber known to help lower the levels of LDL cholesterol, the so-called "bad cholesterol" that collects in our arteries and leads to strokes and heart attacks. Other studies have shown that adding whole-grain foods such as oats to our diets may reduce the risks of colorectal cancer. One benefit I've found is that oats are so filling (must be all that fiber!) that I don't really get hungry again for hours after consuming a bowl of oatmeal.

For Cherry, it's oatmeal's cholesterol-fighting properties that are the attraction. She's been dealing with high cholesterol numbers for several years. Slender, fit and a longtime vegetarian, she says the issue is primarily genetic. Her father died at 57 after suffering a stroke, and her older brother contends with life-threatening cardiovascular disease.  "My life's at stake," she told me.

My friend is experiencing some success in fighting genetics and high cholesterol by changing her diet. "My labs went up and down through the years, so it isn't just oatmeal that helped," she explained in an email. "It was the combination of decreasing my intake of fried foods, desserts, and increasing my exercise routine, plus more water." Cherry, a former nurse, said her levels of the "bad" LDL cholesterol dipped from 115 in 2013 to 75 in 2015. An LDL level below 100 is desirable, she said.

One of Cherry's friends attended a cooking class at Whole Foods and gave her a recipe for an oatmeal, fruit and nut concoction that sits in a jar overnight and is ready to eat in the morning. No cooking required. Apparently overnight oatmeal is all the rage right now. I found pages and pages of recipes when I did a search on Pinterest.

Cherry's recipe requires a bit of work--and expense--to gather the ingredients. But if you shop the bulk bins, you can buy just the amount you need and cut the costs way down. I recently bought organic rolled oats at Whole Foods for $1.69 a pound (the steel-cut variety was $1.79 a pound), far less than comparable packaged products. Dried fruit and nuts can also be purchased in small quantities from the same bulk bins. The spices really add a lot of flavor to the recipe and have many reported health benefits. For instance, antioxidants in cinnamon have been linked to lower inflammation. Chia seeds, another popular superfood known for its omega-3 fats and fiber, is an optional ingredient in this recipe.

Ingredients for overnight oatmeal.

The recipe is also gluten-free (assuming you buy gluten-free oats)* and vegan--and quite delicious, especially with some added fresh fruit. Enjoy!

Overnight Oatmeal

Ingredients: 

  

1/2 cup raw oatmeal (rolled or quick variety)

1 tablespoon seeds, such as chia, pumpkin or hemp

1 tablespoon unsweetened, shredded coconut

1 tablespoon sliced almonds, chopped

1 tablespoon walnuts, chopped

1 tablespoon pistachio nuts, chopped

2 tablespoons dried Calimyrna figs or dates, chopped*

2 tablespoons raisins

1/4 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cardamom

1 cup non-dairy milk (preferably almond milk)

1 teaspoon honey or agave syrup

Notes:

*Oats are naturally gluten-free but cross-contamination

 from other grains can occur, so if you have celiac

disease or are otherwise gluten-intolerant, it's better

to buy oats that are certified gluten-free.

**You can use a combination or another dried fruit.

Directions:

1. Mix oatmeal, nuts, dried fruit and spices in a Mason jar or other container with a secure lid.  You can make 2 or more jars at a time.

2. Add almond milk and honey or agave to the jar and shake it vigorously. Put the jar in the refrigerator overnight.

3. The next day add a little more milk, as the mixture may be quite thick. 

4.  Options: If you're like me and prefer your morning cereal warmed up, you can zap the mixture briefly in a microwave or take the chill off it in a saucepan. You can also add fresh fruit or more nuts if you like to the finished product to perk up the flavor. I threw in a few fresh blueberries and a chopped, roasted almonds.

Thanksgiving Recipe: Cranberry Orange Nut Bread

With Thanksgiving just a few days off, here's a recipe inspired by a 2005 post for Orange Cranberry Bread from veteran food blogger Nicole Weston, whose class at New School of Cooking encouraged me to keep blogging, even when readers haven't always shown up. I've made a few changes to the recipe, adding walnuts and sherry and switching some of the white flour for wheat. I think Nicole's idea of mixing fresh and dried cranberries makes all the difference, and I might even add more of the dried! The orange zest and fresh orange juice give it a distinct citrus flavor, an excellent complement to other Thanksgiving foods. A loaf of this bread is certain to make an appearance at our Thanksgiving table on Thursday, possibly a variation on the recipe below, as I never like to make anything exactly the same twice!

Cranberry Orange Nut Bread

(Adapted from Baking Bites recipe)

About 12 generous servings

1 1/2 cups all-purpose flour

1/2 cup whole wheat or white whole wheat flour

1 cup sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup fresh-squeezed orange juice

1 tablespoon orange zest

1 tablespoon dry sherry

2 tablespoons canola oil

1 large egg

1 1/4 cups whole fresh or frozen cranberries (if frozen, unthawed)

1/4 cup dried cranberries 

1/2 cup toasted walnuts, toasted, plus more for garnish

Mixing cranberries and nuts into the batter

Directions

1. Preheat oven to 375 F. Grease a 9x5-inch loaf pan." 

2. Measure white and whole wheat flour, and put into a large bowl, along with sugar, baking powder, soda and salt. In a separate, medium-sized bowl, whisk together orange juice, zest, sherry, oil and the egg. Mix the two together until combined, but be careful not to over-mix.

3. Gently fold in fresh and dried cranberries and toasted, chopped nuts. Pour into prepared pan and place a few untoasted walnuts on top for decoration.

4. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. The top should be a golden brown, but neither pale nor dark. Cool for about 15 minutes in the pan before carefully inverting the bread onto a wire rack. If you can stand it, allow the bread to cool completely before slicing. (Unfortunately, I seldom follow my own advice!)

   

*Note on baking pans: This is such a decorative loaf that you might want to make it for holiday gifts. If you want to divide the batter into smaller loaf pans, you can. I found the recipe filled one 8x4 1/2-inch pan and a second 5 1/2 x3 1/4-inch pan). By my calculations, it should be enough to fill three of the 5 1/2x3 1/4-inch pans if you prefer to make several small loaves.

Nutritional Info (each 3/4-inch slice)

Calories: 220

Fat: 6 grams

Carbs: 39 grams

Fiber: 1.5 grams

Protein 3 grams

Weight Watchers points: 6

Tinkering

1. Although the bread is great as it is, I thought I might add more spice to it next time--perhaps a half teaspoon of cinnamon and 1/4 teaspoon each nutmeg and ginger.

2. Speaking of ginger, in memory of my mother, whose pound cake with candied ginger was a staple at our house, I may add a bit of chopped candied ginger, along with the dried and fresh cranberries. 

3. If you want the bread a little less tart, reduce the fresh cranberries to 1 cup and add 1/2 cup of dried cranberries. Because most dried cranberries are slightly sweetened, they do balance the acidity of the fresh berries.

4. To make the bread even sweeter, sprinkle a little cinnamon and sugar on top, along with chopped nuts.

5. You can ramp the sweetness up even further with a streusel. Mix 1 tablespoon of flour, 3 to 5 tablespoons of brown or white sugar, 1 teaspoon ground cinnamon, 1 tablespoon of butter and 1/4 cup chopped walnuts. Blend together the topping until crumbly with your fingers or a fork and sprinkle over the top of the loaf. Bake as directed. 

Disappearing fast!