In my pre-Thanksgiving pantry investigation, I discovered I had two big containers of oats. In an ongoing effort to break my morning bagel habit, it seemed I had no choice but to make granola. We did a double batch of Nigella Lawson’s ridiculously simple nut granola recipe that several bloggers have adapted for their own, including Orangette and David Lebovitz. I was interested in the recipe because it uses non-sweetened applesauce to moisten and flavor the oats, and I am particularly loath to eat anything sweet most mornings. Plus, I just so happen to have a few low-sugar homemade applesauces stashed away in my canning cupboard.
The three cookie sheets full of baking granola took almost twice the time to dry and roast as the recipe states (I should have used four sheets, but I didn’t have oven space for four!). The double batch I made ate up most of this year’s hazelnut crop, too. Must go to OSU Extension office to buy more. I used agave syrup instead of rice syrup, and only hazelnuts, adding a handful of millet for a bit of contrast instead of the sunflower seeds.
When the granola came out of the oven, I tossed one tray with currants, the second with crystallized ginger, and the third with home-dried sour cherries and cocoa nibs. All three are delicious. The applesauce makes the granola crispy and full of flavor, and the proportions are just right.
The granola is delicious mixed into yogurt or with milk. I may try it with a flaked grain cereal if I can find one, as David Lebovitz suggests. My favorite commercial granola, a German brand with a bewilderingly wondeful range of flavors, uses an oat that seems to be processed a bit differently than our rolled oats — almost as if the roller smashed the oat down even more. It makes the oats less chewy and more pleasant when raw (or basically raw). Anyone have a source for these cereals?
Try making it for gifts in a jar this holiday season. Your family and friends will thank you!
Hazelnut Millet Granola with Fruit
Adapted from Nigella Lawson’s Feast and Orangette’s variation (see link above)
5 cups rolled oats (not instant)
2 cups coarsely chopped new crop Oregon hazelnuts (or almonds), roasted*
1/2 cup sesame seeds
1/2 cup millet
3/4 cup dark brown sugar
2 t. ground cinnamon
1 t. ground ginger
1 t. kosher salt (less if using regular salt)
3/4 cup low sugar apple sauce
1/3 cup agave syrup
1/4 cup full-flavored honey (meadowfoam is particularly good)
2 T. vegetable oil
Preheat the oven to 300°F. In a small bowl, combine the applesauce, agave syrup, honey, and oil. In a very large bowl, combine the remaining dry ingredients. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly on two large rimmed baking sheets as thinly as possible.
Bake sheets on top and bottom racks of oven for 45 minutes, or until evenly golden brown (watch for burning around the edges). Every 15 minutes, carefully stir and re-spread out granola on the sheets, switching positions in the oven so the granola will bake as evenly as possible.
When it turns golden brown, remove the pans from the oven and stir once more. Orangette says “this will keep it from cooling into a hard, solid sheet” and “The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.”
Let cool for about 15 minutes before adding the dried fruit of your choice. Dried currants, raisins, cranberries, blueberries, sour cherries are all good choices; stickier fruit, such as mangos or apricot pieces, are not because of storage issues. You may also add crystalized ginger pieces (tiny), cocoa nibs for a chocolatey taste and/or toasted coconut shreds. The amount of fruit is up to you — I found about a half-cup of sour cherries was good for one tray, and two teaspoons of ginger or cocoa nibs was just right for one tray.
Store in the refrigerator for no longer than three months, if it lasts that long, in a sealed container or ziploc bag.
Yield: about 10 cups.
* To roast hazelnuts, place on rimmed baking sheet in 300 degree oven for about 15 minutes. When the nuts smell fragrant and the flesh turns creamy from white, they are finished. It isn’t an exact science, so it’s better to undercook them than overcook them.