It’s catch up week(s) on 52 Projects! That’s right folks – all those lingering posts you’ve been emailing me about are finally getting polished and posted.
First up – a guest blog from the wonderful Chris Kay, aka my sister. She taught me how to make this granola, and let me just say, it really does make you friends. Try it. I promise.
Chris here, Elizabeth’s trusty side-kick and sister, filling in for this granola how-to.
Firth things first: This granola will make you friends. Every time. I gave it to my neighbours and bam, I had a spare key and an invitation to use their jacuzzi anytime I wanted. That’s why it’s save-the-world granola. Because friends and neighbours are the answer.
Also, before we begin, I’d like you to WIPE CLEAN any assumption that all granola is healthy. Gone? Good. That’s better. This can be our little secret. The assumption of health is one of the things that makes granola great. You will watch people smile wide while piling this into their mouths, saying things like “nutritious AND delicious!” and you’ll smile too, knowing that they’re half-right. And frankly, it’s the only half that matters for the limited period of time that they’ll spend eating in front of you.
Props go out to The Hillbilly Housewife for the recipe that I based this one on.
Alors. Here we go.
You will need:
- Mixing bowl
- Big cooking pot
- Mixing spoon
- Baking tray(s)
- Oven mitts
- A big chunk of butter, around half a cup (see?)
- 2 nice big handfuls of brown sugar (see?)
- A good splash of water, maybe 1/3 of a cup.
- A whole bunch of oats (Full-flake is best but I sometimes mix in some quick oats for fun. Just not steal-cut.)
- A light sprinkle of salt
- A generous sprinkle of cinnamon
- A generous sprinkle of nutmeg
- Around 2 cups of roasted-but-not-salted almonds
- Around 2 cups of crystallized ginger
How to do it!
First you need to melt and warm the wet stuff. Throw the butter into a big pot and melt it up, with the water. Stir in the sugar and the salt.
Then, quick as a bunny, mix in all the oats, so that the liquid doesn’t get all absorbed by the first ones to fall into the pot. This should mix into a moist blend, which holds together a little if you pinch a spoonful or so between your fingers, but it’s not wet. You want some little chunks, they are the best part.
It sounds complicated, but with this ingredient list, you really can’t go wrong.
Spread it out on a couple of baking trays. Sprinkle the cinnamon and nutmeg on top.
Bake it up! I do it around 325-350 for around 20-25 minutes, but really, just pull it out when it smells delicious. You’ll know it’s finished if the little chunks are crispy on the edges and the moisture is mostly out of it. (When I’m really good, I take it out to stir it half-way, but this isn’t essential.)
Package it up in a mason jar, make a cute little label, give it to someone fabulous, aaaaand, save the world, just a little bit.
“Hey wait! Can I innovate and make other kinds?”
I’m so glad that you asked. Ab-so-lutely! Kick those almonds and ginger-chunks to the curb and make dried-blueberry and flax, or hemp and chocolate (mmmm, stir the chocolate chips in while it’s still hot and they’ll get all melty and delicious) or, or or… sundried tomato and basil? Pickle and thyme? The only limits are in your imagination. And maybe your friends’ taste buds.