This is Week #26 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I talk to my husband about almost everything I make in the kitchen. "Guess what?! I'm making fruity ice cubes tonight!" He doesn't make me feel weird for being an obsessed foodie. Ok, sometimes he makes fun of my incessant cookbook-perusing, but it's all in good fun. A few days ago I made this granola recipe and I hadn't had a chance to tell him about it. The following morning he saw it on the counter and ate a big helping. It was cute how pleasantly surprised he was about finding it. I will admit that I'm not the hugest granola eater myself, but this stuff is good. Really really good. It is packed with flavor and nuts. I have many ideas for it in the very near future.
My first idea was to put it into a fruit parfait, which I will write more about in another post. My husband ate it as cereal. And we have also been snacking on it.
It is super easy to throw together.
Preheat your oven to 325 degrees F.
In a large bowl, toss together:
3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds (I used walnuts in place of these)
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
In a small bowl, dissolve 1 teaspoon of salt in 1 tablespoon of hot water.
3/4 cup honey
1/2 cup vegetable oil
Stir the liquid into the nuts and coat thoroughly. Spread the mixutre onto a large, rimmed baking sheet.
Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until it is nearly dry. Turn off the oven and prop the door open halfway. Let the granola cool in the oven, stirring often.
Toss the granola with:
1/2 cup raisins
Store in an airtight container for up to 3 weeks.