Start Your Day Off Right Granola

As the cooler fall weather has been rolling in, I’ve had day dreams of baking warm and cozy breakfast foods of the spiced and pumpkin variety.  But whenever it actually gets down to baking time, I’m just not ready to give up my breakfast favorite of the past several months.  I know, some would say I’m in a rut.  But if loving granola is wrong, I don’t want to be right.  Yep.  I said it.

There are several wonderful things about this recipe.  It has a heart-healthy base of whole oats and nuts which provides tons of fiber, protein, and many essential minerals.  Whenever I eat granola for breakfast I always feel energized and satisfied.  Another benefit is that it makes a huge amount of granola so don’t be turned off by the cooking time.  It is well worth your effort.  Once you get the method down you can be really creative with it.  Sub some flaked coconut for some of the nuts.  Use wheat germ in place of the ground flaxseeds.  Mix up the spices.  Try white grape juice instead of applesauce, maple syrup instead of black strap molasses, or almond extract instead of vanilla.  The options are endless.  I’ve even done Christmas granola with pistachios, raw pumpkin kernels, and cranberries.

I should note that the granola really doesn’t have a very “peanut-buttery” flavor.  Rather, the peanut butter is included for an added nutritional punch.  **Did you know that peanuts are not a nut at all, but a legume?  And they actually rival many fruits in their antioxidant content?  Yeah peanuts!**  I’ve purposefully made it to be low sugar and I think the dried fruit adds the perfect amount of sweetness.  If you like it sweeter, try adding your sweetener of choice (may I recommend agave nectar?) to an individual serving before eating.  You’ll perceive a sweeter taste with less added sugar since it isn’t mixed in with the all other ingredients.  Not only is this granola delicious served in a bowl with milk, it also adds a satisfying crunch to yogurt, is great as a snack or mixed with a handful of chocolate chips for an extra sweet treat, and it makes a great topping for baked apples.  Enjoy!

Start Your Day Off Right Granola

Dry Ingredients:

8 cups rolled oats (not quick cooking)

6 cups of assorted unsalted nuts and/or seeds

*I used the following (chopped walnuts, slivered almonds, cashews, pumpkin kernels, peanuts, and sunflower seeds)

1/2 cup ground flaxseeds (optional)

2 tbs cinnamon

1 1/2 tsp nutmeg

1 tsp allspice

Wet Ingredients:

1 1/4 cups peanut butter (preferably with no salt or sugar added, just peanuts)

1 1/2 cups unsweetened applesauce

1 1/4 cups water

1/2 cup packed dates (about 12) plus 3 tbs water

1/4 cup blackstrap molasses

1 tbs pure vanilla extract

After Baking:

3-4 cups dried fruit

*I used a combo of raisins and banana chips

Preheat oven to 300 degrees.  Combine all dry ingredients in a very large mixing bowl.  In a medium-sized bowl, mix together the peanut butter and applesauce with a fork.  Set aside.  In a food processor or blender blend the dates and 3 tbs water into a puree (it’s okay if the mixture is still a little chunky).  Add additional water by the tsp if needed to get the dates to blend properly.  Combine the date puree and the remaining wet ingredients with the peanut butter-applesauce mixture.  Pour the wet ingredients into the dry ingredients and stir to combine.  The oat mixture should be well coated, but not too wet.  Add additional water a few tbs at a time if needed.  Divide the mixture between two 9x13 ungreased glass casserole dishes.  Bake for 2 1/2 hours or until granola has become dried and toasty (the length will depend on how wet the mixture is and your oven) stirring every 15 minutes to keep the mixture loose and prevent burning.  Once granola has cooled, stir in dried fruit.  Store granola in an air tight container or large zip lock bags in the refrigerator for up to a week and a half or in the freezer for up to 3 months.