Despite living near multiple health-food stores, I’ve been having trouble finding decent granola. (For breakfast lately, I’ve been eating granola, plain yogurt and berries.) I like it crunchy, with lots of seeds, but too often the stuff you get in the store is halfway to being flavored oatmeal, mostly just refined oats and various natural versions of sugar.
Tonight’s project involved a can of steel-cut Irish oatmeal, flax and sesame seeds, wheat germ, and various natural versions of sugar (brown sugar, maple syrup, and molasses). It came out very well, which is a good thing because I ended up making a LOT of it. Kind of the balancing-the-table-legs problem in reverse; starting with a full can of oatmeal meant adding LOTS of the other stuff.
Uncharacteristically (for cooking, at least) I documented the process.
Notes for next time:
- Toast the seeds first.
- Add pumpkin and/or sunflower seeds.
- More wheat germ (the “mortar”).
- More coconut.
- More raisins.
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