in the kitchen: homemade granola

Absolutely the first thing I have to tell you is that you should not cook it in a loaf pan like that. Get a roasting pan. I failed there, and as a result my granola is not the best it could have been. But still, my apartment smells fantastic, and I think with some almond milk and maybe a dab of honey in the bowl, this will be a great breakfast.

Lately I’m really into granola, but to get it gluten free is frustrating. First, gluten free processed foods (even not the bad kind of processed, like granola) are really expensive. Gluten free oats are hard to come by, because it’s much easier for farmers to process it alongside their gluten-full grains like wheat. Then there’s also my personal problem of not being able to have soy or dairy, either. The dairy thing isn’t really an issue, but some store brand granolas have soy oil or lecithin in them. Also, I’m picky about my nuts and seeds, and I don’t like spending a lot of money on something I’m only going to kind of enjoy. So I thought I would spring for a bag of Bob’s Gluten-Free Whole Rolled Oats and do some experimenting.

I trolled the web for recipes and found a bazillion, all with similar ingredients and cooking processes, but with different ratios and cooking temperatures. I also didn’t want to buy a whole lot of extra ingredients right after spending $10 a pound on oats, so I went with sunflower seeds, because I figured I would also use them in trail mix and on salads, and almonds, which I will happily munch on all the time. I also had vanilla extract and cinnamon, olive oil, ginger, and honey. Most recipes recommend agave nectar and/or maple syrup as a sweetener, and now, having tasted my own granola, I think that would probably taste better. But mine is not bad, and I’m proud of myself for experimenting with food and coming out with an edible and enjoyable product.

Pretty, right? So I decided to go with an oven at 325, about three cups of oats, and the aforementioned other ingredients. I eyeballed those and ended up with a handful of seeds and three or four handfuls of whole almonds, which I threw into a Ziploc bag and banged on with a hammer until I got chunks. I stirred the dry goods together with a teaspoon of cinnamon and some grated fresh ginger (well, fresh when I bought it, sitting in a bag in my freezer), and then I really wished I had nutmeg. Then I threw in a little oil and water, splashes of vanilla extract, and some globs of honey and stirred it all again. Then I threw it in the wrong pan and shoved it in the oven. I took it out every twelve or so minutes and stirred it and then put it back again. It took about an hour, though I suspect if you use the correct pan, it’s only about 40-45 minutes.

Still, yum, I think. Definitely good smelling, and I’ll find out how it tastes tomorrow at breakfast.

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