Chunky Granola I

Chunky Granola I Recipe - Vegetarian Breakfast and Snack

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 8 |

Vegetarian diet

Introduction

Chunky Granola I is a delicious and nutritious breakfast option that is easy to make at home. Packed with oats, nuts, seeds, and honey, this granola is a great way to start your day on a healthy note.

History

Granola has been around since the late 19th century, when it was first created as a health food. Originally made with oats, nuts, and honey, granola has evolved over the years to include a variety of ingredients such as seeds, dried fruits, and spices.

Ingredients

8 cups rolled oats
1 cup nuts (more if desired -- up to double this amount)
0.5 cup sunflower seeds
0.5 cup whole millet or whole buckwheat groats
3 cups whole wheat flour (or more) or part cornmeal
rice flour or other whole grain flour
1 tsp salt (or more, as desired)
0.5 cup honey (or more -- up to double this amount [1])
1 cup hot water, or up to 2 cups hot water
1 tsp vanilla

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt.
Mix together honey, water, and vanilla, and stir them into the dry ingredients.
Spread the mixture on a lightly oiled baking sheet and squeeze it together to form small chunks, making sure not to overcrowd the sheet as the chunks need to bake evenly.
Roast the mixture until it turns golden brown, which should take about 10 to 20 minutes (if using a larger amount of water, reduce the heat and bake for a longer time).
During baking, stir the granola occasionally to ensure even browning.
Allow the granola to cool completely before storing it.

Variations

Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 tsp of orange oil.
For "gingerbread" granola, use half molasses (instead of honey) and add 2 tsp of cinnamon, 1 tsp of ginger, and 0.25 tsp of cloves.
For a delightful variation, substitute maple syrup for honey.
Add dried fruits such as raisins, cranberries, or apricots for a sweeter granola.
Use different nuts and seeds such as almonds, pumpkin seeds, or chia seeds for added flavor and texture.

References

↑ more water makes the granola chunkier, less makes it crumbly.

Cooking Tips & Tricks

Make sure to spread the granola mixture evenly on the baking sheet to ensure even baking.

- Stir the granola occasionally during baking to prevent burning.

- Allow the granola to cool completely before storing it to ensure it stays crunchy.

Serving Suggestions

Serve Chunky Granola I with yogurt, milk, or fresh fruit for a delicious and satisfying breakfast.

Cooking Techniques

Bake the granola in the oven at a low temperature to ensure it cooks evenly and becomes crunchy.

Ingredient Substitutions

Substitute maple syrup or agave nectar for honey for a vegan version of Chunky Granola I.

- Use gluten-free oats and flour for a gluten-free version of Chunky Granola I.

Make Ahead Tips

Chunky Granola I can be made ahead of time and stored in an airtight container for up to two weeks.

Presentation Ideas

Serve Chunky Granola I in a bowl with a dollop of yogurt and a drizzle of honey for a beautiful and delicious breakfast presentation.

Pairing Recommendations

Pair Chunky Granola I with a cup of coffee or tea for a satisfying breakfast or snack.

Storage and Reheating Instructions

Store Chunky Granola I in an airtight container at room temperature for up to two weeks. Reheat in the oven at a low temperature to restore crunchiness.

Nutrition Information

Calories per serving

Each serving of Chunky Granola I contains approximately 350 calories.

Carbohydrates

Each serving of Chunky Granola I contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chunky Granola I contains approximately 15 grams of fats.

Proteins

Each serving of Chunky Granola I contains approximately 10 grams of proteins.

Vitamins and minerals

Chunky Granola I is a good source of iron, magnesium, and vitamin E.

Alergens

Chunky Granola I contains nuts and may contain traces of other allergens such as wheat.

Summary

Chunky Granola I is a nutritious breakfast option that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Chunky Granola. It was a warm summer day, and I was visiting my dear friend Sarah at her cozy little cottage in the countryside. As soon as I walked in, the delicious aroma of freshly baked granola filled the air, and I knew I had to learn how to make it myself.

Sarah welcomed me into her kitchen, and with a twinkle in her eye, she handed me a handwritten recipe card that had been passed down through generations in her family. It was a simple recipe, calling for oats, nuts, honey, and a variety of seeds and spices. Sarah explained that she had adapted the recipe over the years, adding her own twist to make it extra chunky and flavorful.

As she guided me through the process of mixing the ingredients together, I couldn't help but marvel at how something so simple could result in such a delicious and wholesome snack. The key, Sarah explained, was to bake the granola low and slow, stirring it occasionally to ensure it crisped up evenly.

After an hour or so in the oven, the granola emerged golden brown and fragrant, with big clumps of oats and nuts that promised a satisfying crunch with each bite. I couldn't wait to dig in, and as soon as it had cooled, Sarah and I sat down to enjoy a bowl of freshly made Chunky Granola with some cold milk.

The combination of toasted oats, crunchy nuts, and sweet honey was absolutely divine, and I knew I had found a new favorite recipe to add to my collection. I asked Sarah if she would mind sharing the recipe with me, and with a smile, she happily obliged.

Over the years, I have made this Chunky Granola recipe countless times, each batch turning out just as delicious as the last. I have shared it with friends and family, and it has become a staple in my household, enjoyed as a snack, sprinkled over yogurt, or even eaten by the handful straight from the jar.

I have since added my own twists to the recipe, experimenting with different combinations of nuts, seeds, and spices to create new and exciting flavor profiles. I have even started gifting jars of homemade Chunky Granola to friends and neighbors, who always rave about how good it tastes.

As I sit here now, reminiscing about the day I learned to make Chunky Granola, I am filled with gratitude for the simple pleasures in life – good food, good friends, and the joy of sharing a delicious recipe with others. I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.

So as I reach for another handful of Chunky Granola, I smile to myself, grateful for the day I stumbled upon this recipe and for the many delicious batches that have brought me so much joy since. And as I continue to cook and bake and share my love of food with those around me, I know that this recipe will always hold a special place in my heart.