
Merilyn Ruth Liddell
...writer of speculative fiction, poetry, essays and the occasional short story...
THREE GRANOLA RECIPES
# 1 - Easy Granola
-vegan (if not using honey), gluten-free (if using g-f oats), refined sugar-free, healthy
Ingredients
​
-
1 kg. (8 cups) old-fashioned oats (gluten-free oats are available)
-
150 grams (1 cup) buckwheat cereal (optional)
-
75 grams (½ cup) flax seeds (optional)
-
450 grams (4 cups) pitted dates
-
1.5 – 2 kg. (up to 8 cups) nuts, seeds, dried fruit*
-
125 ml. (½ cup) water from dates (see Direction # 5 below)
-
1 apple
-
1 orange
-
cinnamon and/or ginger, to taste
*Suggestions: pumpkin seeds, sunflower seeds, sliced almonds, pecan pieces, chopped walnuts, peanuts, sesame seeds, poppy seeds, shredded coconut, raisins, currants – can be raw or previously roasted.
​
Directions
​
-
Preheat oven to 300 F.
-
Mix oats with the buckwheat and/or flax (if using) in a deep baking pan. (At least 17X13X3”)
-
Bake for 40 minutes, stirring every 10 minutes, until mixture is golden brown.
-
Meanwhile, place dates in a large glass measuring cup or bowl; add 1 c. water. Microwave on high for 5 minutes. Let sit, covered, for a minute or two to allow dates to soften.
-
Drain water from dates, saving ½ cup. Place dates along with the apple and orange (cored/cut up/sectioned) in a high-speed blender or food processor. Process until mixture forms a thick paste. Add some of the reserved date water if paste is too thick.
-
When the oats in the oven are golden brown, remove pan and place on a heat resistant surface.
-
Reset oven to 250 F.
-
Drop dollops of the date paste over the oat mixture and carefully mix in until all the grains are coated and an even consistency is achieved. (This will take 5 -10 minutes.)
-
Sprinkle with spices.
-
Return pan to oven. Bake for 40 – 50 minutes, stirring every 10 minutes, until mixture is almost dry. (You may need to extend the time.)
-
Remove pan from oven. Immediately add the dried fruit, nuts and seeds. Mix in carefully—the pan will be almost full.
-
Turn oven off.
-
Return pan to still-warm oven and leave for several hours or overnight, until granola is cool.
-
Store in airtight glass or metal containers.
Notes:
-
Substitute or omit any of the nuts or seeds. The original recipe, from which this is adapted, called for 8 cups of oats to 4 cups (total) of nuts and seeds. I prefer a recipe with a higher ratio of protein. Experiment. Exactitude is not required.
-
Cut recipe in half to make a smaller batch.
-
Add/substitute other dried fruit.
-
Honey may be used instead of date paste (use less) or in addition to the date paste if you prefer a sweeter granola.
-
If you make a smaller batch, reduce the amount of date paste accordingly, unless you prefer a sweeter granola.
-
The granola lasts for weeks. I keep about one quarter of the recipe in a large canister in my kitchen. The rest I store in jars in a cold room. It can also be frozen.
-
The recipe is easy, but requires your attention. I make it when I have other jobs to do in the kitchen.
How to use:
-
Eat for breakfast with milk and/or yogurt.
-
Sprinkle on smoothies, if you make them thick.
-
Sprinkle on ice cream and fruit.
-
Make hot cereal. (See recipe #2 below)
-
Make granola bars. (See recipe #3 below)
# 2 - Hot Granola Breakfast
​
Ingredients
​
-
½ cup Easy Granola
-
1 banana (sliced)
-
½ to 1 cup frozen blueberries
-
â…“ to ½ cup milk (dairy or non-dairy)
Directions
​​
-
Combine all ingredients in a microwave safe bowl.
-
Microwave uncovered on high for 3 minutes.
Note: Add a bit of honey or maple syrup if the granola and fruit aren’t sweet enough
# 3 - Granola Bars
​
Ingredients
​
-
2 cups Easy Granola
-
â…“ cup nut butter of your choice
-
â…“ cup honey or maple syrup
-
â…“ cup dates, pitted and finely chopped
Directions
-
Line an 8” square pan with parchment paper, allowing edges of paper to extend above the sides of the pan.
-
Put the granola in a bowl.
-
Mix the nut butter, honey and dates together in a saucepan over medium heat.
-
Cook, stirring until the nut butter has melted and the dates are well combined. (About 5 minutes.)
-
Pour this mixture over the granola and stir until well blended.
-
With a spatula, spread the mixture in the pan, pressing into an even layer.
-
Place in the fridge and chill until completely cool—at least 30 minutes.
-
Holding onto the edges of the parchment paper, lift the granola mixture out of the pan.
-
Cut and serve; or cut, wrap individually and store in the fridge for breakfasts or snacks.
Note: Cut bars into a size that suits you. They can be frozen.
​
​
​
​
​
​