I'm Turning into a Hippie

Okay, so maybe it's not that bad, but I've become addicted to making my own yogurt and granola. I've been crocheting like a maniac, working on projects for myself and projects to share with you.

Today; however, I'm sharing my much-experimented-with recipe for basic granola. In the interest of giving credit where credit is due, I must tell you that this granola began as this recipe from Stephanie O'Dea. I've made it several times, and not quite the same each time. I've tweaked it to change the top flavors while leaving the base the same. This is one of those recipes for which I always have the ingredients in the pantry.

Currently, in my crock pot, sits the tasty goodness that will become white chocolate cranberry. Tomorrow's experiment will be blueberry almond, and ready to go the next time I have the desire is the same combo I've been eating for the past two weeks. It contains pistachios, almonds, mixed berries, and dark chocolate. It's very loose, so it's great for cereal in the morning or stirring into a cup of plain yogurt, but I especially like it with about a half cup of ice cream.

In this recipe, I leave three key ingredients up to you. I've listed some of my favorite flavor combinations below.

Okay, enough talk. Let's get down to earthy, crunchy business...

Convertible Granola

5 c rolled oats (NOT the quick cooking kind)
1/4 c sunflower seeds
1/2 c nuts of your choice*
1/2 c shredded coconut
dash salt

1/4 c oil
1/2 c honey

1/2 c dried fruit of your choice*

1/2 c chocolate chips, flavor of your choice*

Dump first group of ingredients into (5 or 6 quart) crock pot and mix thoroughly.
Add oil and honey, and mix to coat dry ingredients.
Cook on high for up to 4 hours, stirring every 30 minutes.
When there's only about 30 minutes left on your cooking time, add dried fruit and stir.
Remove granola to a cookie sheet/jelly roll pan to cool.
Once cooled, add chocolate chips, stir, and place in an airtight container.

Granola will stay fresh for a couple of weeks. I keep mine in the refrigerator so it will keep a little longer.

Notes:
Every slow cooker is different, so cooking times will vary. I always set the timer on my crock pot for 3 1/2 or 4 hours, but often finish earlier than that. End the cooking when you decide the granola is browned to your liking. Sometimes, I need to stir more often, or turn down the heat as I near the end of cooking.
To make the honey easier to get out of the measuring cup, I add the oil first, then use the same 1/4 cup measure for the honey. The oil coats the cup so the honey pours right out of it. It makes cleanup easier too.
It doesn't matter whether your nuts are whole, chopped, or sliced; it's your call.
You can use either sweetened or unsweetened coconut. If you choose sweetened, watch that it doesn't burn.
Don't skimp on the oil, but do consider the flavor of the oil you're using. I usually use sunflower oil because it has hardly any flavor.
I find the chocolate chips add some sweet without a ton of extra sugar, but I try to use dark chocolate since it adds some antioxidants to the mix.

*Mixtures of mix-ins:
pecans, cranberries, and white chocolate
almonds, blueberries, and dark chocolate
almonds, extra coconut, and milk chocolate (sound familiar?)
walnuts, apricots (chopped), and dark chocolate

My next experiment may involve agave nectar instead of honey.

Happy Crock Potting!

Everything but the . . .

We all know I've been playing around a lot with recipes from Pinterest lately. And I'm having a blast doing it. The only problem is that I can be so busy Sunday through Wednesday that I forget (or cant find time) to post my results on the blog as I promised you all I would. So I've decided to stop beating myself up over it and just accept the fact that other areas of my life are more important. Accomplishing other tasks that actually earn me money must take precedence right now.

That said, rather than struggle and whine about having not enough time, I shall promise you this: I will continue my Wednesday posts sporadically as I find time to put them up. This way I can focus on making sure I'm consistent with the posts that are most important to me. Those, of course would be the Sunday mornings that have cultivated a loyal following.

Some of you may find it ironic, then, that today's post not only came about because of the Wednesday Pinterest series, but also that it's an original recipe. (Perhaps I should have put it up on Friday and split the difference?)

The recipes that inspired this one also inspired a favorite way to consume granola in general, which I shall reveal when I finally give them their space on the blog. Enough blathering, here's the recipe:

Kitchen Sink Granola

5c rolled oats

1T cinnamon

1T pumpkin spice (no, I didn't make my own, but I will eventually)

1/2c white sugar or your favorite measures-like-sugar substitute

1/2t salt

1t baking powder

1c canned pumpkin puree (freeze the rest in a small container; you'll use it eventually)

2/3c unsweetened applesauce

1/4c honey

1c walnuts (no need to toast them first)

1/2c sunflower kernels

1c craisins

1c raisins

1c white chocolate chips

Dump all dry ingredients (the first group) into a 6-quart or larger crock pot and combine (I use a wire whisk.)

Mix wet ingredients (the second group) in a separate bowl

Add wet ingredients to dry and stir (with a spoon) to combine thoroughly

Set crock pot to high and, if desired, timer to 4 hours -- vent lid with a chopstick or wooden spoon

As granola cooks, stir every half hour

After 2 hours, add next group of ingredients (if you tweak the recipe and add other seeds or nuts, you will want to add them now)

After 3 hours, add last group of ingredients (if you choose to add other dried fruits, now is the time to do so)

From here, you will want to stir more frequently and/or change the heat setting to low (total cook time is about 4 hours.)

Your granola is done when it's a warm brown color and fairly dry in texture.

It will dry and begin to really crisp as it cools.

I allow it to cool in the crock pot and continue to stir every half hour or so.

Once cool, add white chocolate chips, transfer to an airtight container, and use within about 2 weeks.

Oh yeah, I forgot to mention that although the name seems obvious, the mix-ins were chosen at random. They happened to be yummy stuff I had in the pantry/fridge/freezer. I had to stop myself from adding m&m's because I knew I was more likely to consume this for breakfast than for any other meal. And we all know peanut m&m's are not for breakfast.

My advice regarding mix-ins: Yes, I chose to use an excessive amount of mix-ins, but notice I was careful not to exceed 5 cups, the amount of oats.

I'm actually still playing with this one and haven't found a final combination I really love. That said, I also forgot to take pictures before devouring the last of it. Instead, enjoy the pic below of the snowstorm that closed schools in Oklahoma City for up to two days in some areas. (Amateurs.)

Happy Crock Potting!

It snowed all day, near blizzard conditions at times, and it was gone within 24 hours.
But it was nice to have a taste of home.