Thursday, March 8, 2012

Fruit and Nut Granola (from the skillet)

This week has been a little frenzied, and even though tomorrow is Friday, I still have a ton to do at work (not to mention preparing for a little yard work I am hoping to do this weekend).  If you haven't noticed yet, I signed up for the Urban Homesteaders Challenge last month and have yet to complete the February challenge on soil building.  Yes, I do realize it is now March.  I am in the process, having planted some carrots and potatoes in containers (we'll see how that goes), and am hoping to have my raised beds built and filled by the end of the weekend.  I will get there, just maybe not at the same time as others.

In the meantime, we have had visitors at the school where I work, and we welcomed them with a breakfast today.  On the table were many tasty treats including fruit and breakfast breads (the best of which is my
co-worker's fabulous pumpkin cream cheese bread), and I had to come up with a contribution.  I decided on granola because it seemed like a healthy addition and because I felt like being lazy and did not want to do anything more involved. 

This is my absolute favorite granola recipe.  It comes from a fellow blogger, Jane, over at Thy Hand Hath Provided.  It is made in a skillet which makes it super quick and easy, but it also gives it a wonderful toasty taste.  I am posting the recipe here, but only because I changed some of the ingredients and amounts.  The original recipe calls for sunflower seeds, but since I always have slivered almonds on hand, I use those instead.  I usually make it with all cranberries, but this time I had to use half raisins and half cranberries, and I think I actually like that even better.  This granola is great as a snack straight out of the jar, over yogurt or in milk, and it will last for about a week in a well sealed container.

Fruit and Nut Granola (from the Skillet)- makes about 1 quart

3 tbsp unsalted butter
4 tbsp honey
4 tbsp sesame seeds
4 tbsp slivered almonds (or other chopped nuts)
2 cups rolled oats
1/2 cup raisins
1/2 cup dried cranberries

Melt the butter and honey together in a large skillet over medium heat.  Add the sesame seeds and cook 1-2 minutes.  Add the almonds and oats and cook 5-8 more minutes, stirring frequently, until the oats have browned.  You may need to lower the heat a little if they are browning too quickly.  Add the raisins and cranberries and cook another minute.  Spread the granola on a baking sheet in a thin layer to cool completely.  Store in a tightly sealed jar for up to one week.

1 comment:

  1. This granola was fabulous and I can't wait to try it! I'm excited to see that the pumpkin ribbon bread got a shout out on your awesome blog...what an honor! :)