Anything Goes Granola
Makes: About 9 cups
Time: 30 minutes
Granola is a versatile snack and breakfast food. Unfortunately, most packaged stuff is usually too sweet, more like candy than cereal. Though some of the smaller production brands are nice, it remains worth making and customizing your own.
Usually, granola has a high proportion of rolled oats, but you can add different rolled grains like wheat, rye, or kamut. Play with the flavor by tossing different nuts and seeds into the mix, adding a teaspoon of vanilla or ground spices like cinnamon, ginger, cardamom, or nutmeg (alone or in combination), or using any chopped dried fruit—dates, cranberries, cherries, blueberries, apricots, pineapple, crystallized ginger, or banana chips.
5 cups rolled oats (not quick-cooking or instant) or other rolled grains
3 cups mixed nuts and seeds, like sunflower seeds, chopped walnuts, pecans, almonds, cashews, and sesame seeds
1 cup shredded, unsweetened coconut
1 teaspoon ground cinnamon, or other spices to taste
½ to 1 cup honey or maple syrup, or to taste
Salt
1 teaspoon vanilla (optional)
1 to 1½ cups raisins or chopped dried fruit
1 Heat the oven to 350°F. In a large bowl, combine the oats, nuts and seeds, coconut, cinnamon, sweetener, and vanilla if using; sprinkle with a little salt. Toss well to thoroughly distribute ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.
2 Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep indefinitely.
Swiss-Style Muesli: Basically uncooked granola, so it’s even easier: Omit the vanilla and honey or syrup. Combine the oats, nuts, seeds, coconut, cinnamon, and raisins in a large bowl, and sprinkle with salt. Toss the mixture with ¼ cup brown sugar. Serve with yogurt, fresh fruit, honey, or milk. Store as you would granola.
Leftover Grains for Breakfast
Freshly made oatmeal, couscous, and bulgur are all lovely ways to start the day. But since you’re integrating whole grains into your daily diet (easy enough, now that you’re cooking Whole Grains without Measuring on Chapter 9), there are probably leftovers in the fridge.
A reheated bowl of any grain—brown rice, quinoa, barley, millet, cracked wheat, farro, or wheat berries—quickly becomes breakfast, with the addition of some fresh or dried fruit, nuts, or ground spices. (The microwave is ideal for heating leftover grains, or put them in a small pot with a few drops of water and set on the stove over low heat.) Add a splash of milk, maple syrup, or honey if you like. Or go the savory route and toss the grains with a spoonful of leftover sautéed veggies, chunky salsa, or a drizzle of soy sauce and handful of sprouts.