Very Crunchy Granola

My favorite season time for cooking, Fall. I am giddy when I go outside in the early mornings and late evenings sensing that smell in the cool crisp air kicking in. I even will go as far as to say I saw 3 orange leaves on my neighbors tree.

Below is one of my favorite granola recipes.

Mollie Katzen's Sunlight Café 
Go to the above link for a print friendly version

Yield: 6 cups or more, depending on how many additional ingredients you choose to add

Granola should be crunchy. Very crunchy. And here's a recipe that really works! It's very filling, so if you eat this for breakfast, especially with fresh fruit and any kind of milk or yogurt added, you'll be satisfied for hours afterwards!

Note: If you can't find barley flakes, you can substitute wheat flakes or just use all rolled oats. If you're adding wheat germ, do so right at serving time, directly from the freezer, so the oil won't break down.

Nonstick spray for the baking tray
3 cups rolled oat flakes
1 cup barley flakes
1 cup oat bran
1 cup sunflower seeds
1 cup chopped almonds
3/4 cup canola oil
1/2 cup light honey or maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 cup pumpkin seeds (optional, but highly recommended!)

Other possible additions:
1/2 cup sesame seeds
Up to 1 cup shredded unsweetened coconut
Up to 1 cup other kinds of nuts, chopped
Dried fruit (add after it is baked)
Wheat germ (add after it is baked)
Up to 1 cup roasted soy beans (add after it is baked)

1. Preheat oven to 325°F. Spray a 13 X 18-inch baking tray with nonstick spray.
2. Place the flakes, bran, sunflower seeds, and almonds in a large bowl. (Also look through the list of "other possible additions" and add sesame seeds, coconut, or other nuts, if desired.)
3. Combine the oil, honey or syrup and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.)
4. Stir in the protein powder and salt, and mix thoroughly (again, use your hands).
5. Bake for 40 or 50 minutes, stirring a few times--until golden.
6. Crumble in sugar as soon as it comes out of the oven. and let it melt in. Cool it on the tray, and add the pumpkin seeds as it cools. NOTE: The granola will get crunchy as it cools!
7. Store it in a tightly closed jar in the freezer for maximum freshness.

Spiced Pumpkin And Brown Sugar Granola

Courtesy of O Magazine

I love making my own home-made granola. Makes a nice gift as well.

3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.

Makes about 5 cups.
Total time: 45 minutes