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‘Cause I just took a break, and MADE some granola.  Boo-yah!  Seriously, this is big news.  My breaks usually consist of a run to the restroom, a cup of coffee or tea, and some blog reading…  But this time, I felt inspired! 


So, I Googled agave granola recipe…  and what comes up, but an awesome-sounding agave granola recipe.  (Imagine that!)  Thanks to Kathy Nichols at the Healthy Habits Coach Blog for the inspiration!  I’ve modified her recipe a bit to fit what I had in the kitchen — most notably halving the amount of oats, since I was running low on rolled oats (the horror!) and had to add in some quick oats to make up for even that deficit…  


And now I present:


Agave-Applesauce Granola
Dry Ingredients:

  • 3 cups oats (preferred = rolled oats; I had 1.25 cup rolled oats, and subbed in 1.75 cups quick oats — fingers crossed!)
  • 1 cup walnut halves (crushed by hand!) – could also use raw almonds or pecans!  (Just make sure that yours aren’t rancid…  ’cause mine maybe could have been were)
  • 1/4 c each of an assortment of nuts in our pantry:  pepitas, slivered almonds, and pine nuts
  • 1/4 c ground flax seed
  • I plan to add 1/3 c dried cranberries once it’s done cooking…  You could sub in any other dried fruit. 
  • Optional:  1/4 c unsweetened coconut, but OH, that texture!  Blech.



Wet Ingredients & spices:

  • 1/2 c unsweetened applesauce (as recommended by Kathy, I used an individual cup — LOVE!)
  • A little less than 1/4 c agave nectar (apparently honey, brown rice syrup, or maple syrup would also do the trick, but I wanted to use my agave!)
  • 1 T EVOO
  • 1/2 T Ground cinnamon
  • 1/2 T Ground ginger
  • 4 whirls of the salt grinder (about 1/2 t)

Instructions

  • Preheat the oven to 300*.
  • Add all dry ingredients into a large bowl & mix (or not).  
  • Add all the wet ingredients & spices in a separate bowl & combine.  (Or, do it like me and mistakenly put the cinnamon into the dry ingredients…  I’m sure it’ll be fine.)  
  • Pour the wet ingredient mixture over the dry ingredients & mix.  I find that this is best done by hand — mushing style.   Yes, that’s a very technical term.  
  • Pour into jelly-roll pans.  I sprayed mine with a bit of olive oil spray, just in case…  
  • Bake for 35 to 40 minutes, until golden brown, stirring every 10 – 15 minutes.  (Do not bake for 45 minutes and stir every 15, cause otherwise it’ll be a bit darker brown than you want, and you’ll be afraid to show pictures.  Ahem…)  
  • Add in fruit (or chocolate chips!) once cool.  
  • Store in the fridge, if you don’t eat it all immediately.
Easy, peasy.  
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About TresLaLa

I'm really just a thin girl with a lot of extra padding...

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