Steven’s been complaining about my cooking lately. Well, maybe not complaining exactly but pointing out a bit clearly that we’ve been in a breakfast rut for a while—bread and coffee, bread and coffee, bread and coffee. Perhaps we’ve both been a little bored with this monotonous refrain. We do eat whole wheat, which is very healthy. He has his with jam and nut butter; I have mine with Earth Balance. Sometimes though what starts out as a virtue can become a culinary straightjacket.
Breakfast food is normally loaded with cholesterol so we try to stay away from eggs, cheese and butter as much as possible. Plus during the week, we have virtually no time to cook in the morning. Both of us want to maximize sleep so we get up and leave for work in about thirty minutes. That includes showering, taking out Clarence, getting ready and sharing a little breakie together. So forget cooking!
Granola is a Northern California stereotype and certainly I’ve seen more than one hiker whip out a pouch of the stuff or a few bars in the middle of the woods. Despite the silliness, just like Martha says, “it is a good thing.”
I adapted this recipe from Alton Brown and David Lebovits. I think they adapted their recipes from someone else because they seem fairly similar. You can vary the ingredients to customize your granola or improvise and just toss in whatever’s at hand in the pantry.
I had originally intended to use maple syrup like that other granola I wrote about years ago but realized at the last second that we’d run out. The date and pomegranate molasses were wonderful substitutes.
nut and seed granola with date and pomegranate molasses
5 cups organic rolled oats
2 cups chopped pecans
½ cup pumpkin seeds
1 cup cashew nuts, chopped
½ cup Brazil nuts, chopped
½ cup dried grated coconut
1/2 cup brown sugar
¼ tsp ground cinnamon
½ tsp ground ginger
1 teaspoon sea salt
1 cup raisins (or a mix of dried fruits)
2 tbsp walnut oil
1/3 cup rice bran syrup
¼ cup date molasses
¼ cup pomegranate molasses
½ cup warm water
Pre-heat the oven to 300F.
With exception of the raisins, place all dry ingredients in a bowl, mix and set aside.
Add wet ingredients to a separate bowl and whisk to combine. Pour over dry ingredients. Use your hands so it gets absorbed evenly. Spread the granola on two large baking trays and bake for 45 to 60 minutes. Stir granola with a spatula every 10-15 minutes. Remove from oven. Let cool a bit then add raisins and toss to combine. Let cool completely. Transfer to an air tight container and have it for breakfast with some soy milk, or on a hike to somewhere gorgeous.