Do you read Orangette? You should. No really, you should. Molly’s been over there blogging and whatnot for years and years and is, without a doubt, my favorite food writer. And I’ve got a lot of favorite food writers. She writes Orangette from Seattle which is one of the best food cities in the world AND she runs a restaurant with her husband. I fluctuate between admiration and supreme jealously whilst I drool over her recipes and unbelievable photography.
So. Hi Molly!
The internet is weird.
I’ve made a lot of the recipes off of Orangette but my favorite by a long shot is the Daily Granola – there’s a container of it in my pantry at all times, except when I’m literally in the process of making more. It’s healthy, soul-satisfying and absurdly easy to make…I typically eat it with milk like cereal or with yogurt as if I live in Santa Barbara (I don’t.)
Below I’ve more or less reprinted the recipe, albeit with a few small changes. And if you’re waffling about making it I can promise you from experience when you tell people you made homemade granola they’ll think you’re incredibly fancy.
(via Orangette (via Nigella Lawson, apparently…))
5 cups rolled oats (these come in a giant cardboard container – I use Quaker)
2.5 cups raw almonds, pecans, and/or walnuts, chopped
2 tbsp sesame seeds
2/3 cup light brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt
1/2 cup applesauce (I’ve used smashed ripe bananas before instead)
1/4 cup maple syrup
1/4 cup honey
1 tbsp vegetable oil
optional: dried fruit like raisins, cranberries, cherries, etc.
1. Preheat oven to 300 degrees. Line two rimmed baking sheets with parchment paper (You can line with tin foil and spray with cooking spray if you’re out of parchment.)
2. Mix the dry ingredients together in a large bowl. Mix the wet ingredients together in a small bowl. Add the wet ingredients to the dry ingredients then mix thoroughly. Spread half the mixture on each baking sheet in as thin a layer as possible.
3. Bake for 30-40 minutes or until browned, turning every 10-15 minutes with a flat spatula and rotating the baking pans. When you take the granola out of the oven be sure to stir so it won’t clump together. Once cooled, add dried fruit if you like. You can store in an airtight container for several weeks.
Seriously, it’s that easy.