‘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:
- 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 beenwere)
- 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)
- 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.