I have nearly as many half-finished draft posts as I have actual posts on this here blog, and not a lot of excuse for it since I’ve had quite a bit of free time this summer. I just haven’t been spending it doing bloggy sorts of things. But one thing I have been doing a lot of is cooking, and also searching for recipes, and as long as I’m here, I might as well share. This also marks my first use for “categories,” since I expect the recipe posts to be just about the food, and not about much of anything else.
The first recipe I want to post is the one I’ve used the most this summer, for homemade granola. The original recipe is here, if you want something conveniently printable. This is my modification of it:
4 cups old-fashioned rolled oats
1 cup pecans
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 stick (1/2 cup) unsalted butter
1 cup honey
2 cups mixed dried fruits
Preheat oven to 325°F.
In a large bowl stir together oats, nuts, and spices. In a small saucepan melt butter with honey over low heat, stirring occasionally. Pour butter mixture over oat mixture and toss to combine well.
Spread granola evenly in 2 shallow baking pans and bake in upper and lower thirds of oven, stirring frequently and switching position of pans halfway through baking, until golden brown, about 30 minutes. Watch carefully during the second half of baking, to prevent burning. Add dried fruit to granola and mix. Leaving the mixture to cool without stirring will produce chunky granola, stirring as it cools will make the chunks much smaller.
I changed the oven temperature to 325 because the granola was burning at 350. The extra honey makes the finished granola form more chunks, as does leaving it to cool without stirring. I prefer chunky granola. I especially like this recipe with greek yogurt and fresh fruit.