{ Gravel Bar Granola }

February 10, 2014 § 2 Comments


River Relief bake sales are the best bake sales. See also: margarita cupcakes and chocolate cheesecake balls rolled in pecans.

Missouri River Relief’s big fundraiser, the Wild & Scenic Film Festival, was today in Columbia. Some films I loved (Dying Green, the one about Gregg Treinish); some I didn’t (Backyard). Really I went for the good company, which was in no short supply.

I also got to donate some kickass granola, dubbed “Gravel Bar Granola” for the riverful occasion (or maybe for all time, when I can quit the lucrative field of freelance writing to start a breakfast snack company). In case you’re wondering:

{ Gravel Bar Granola Recipe }

a crunch sensation!

  • 4 cups oats
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup sliced almonds
  • 2 Tbsp flaxseeds
  • 2 Tbsp wheat germ
  • 1 Tbsp ground cinnamon
  • 1 tsp salt
  • dash of ground ginger
  • dash of allspice
  • 1 tsp vanilla
  • 1/3 cup canola oil
  • ~1/2 cup honey
  • maple syrup

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large bowl, stir together dry ingredients.

Measure out 1 tsp vanilla into a 1/3 cup, fill the rest up with canola oil, and stir (this helps ensure the vanilla is spread evenly and saves you a bowl to clean). Pour that vanilla/oil mixture and honey directly into the dry ingredients (no real need to measure the honey—that stuff’s hard to clean!).

Mix it together until all the oats are just moist (you don’t want to soak the ingredients because you still want them crunchy after getting roasted). The original recipe‘s liquids didn’t cover everything, so I added maple syrup until it was the consistency I wanted. You could just add more honey as well.

Spread mixture onto two baking sheets covered with parchment paper or silicone mats. You could grease them, too, but the parchment makes it easy peasy to funnel into a jar when it’s done.

3. Bake in preheated oven, for 10 minutes, remove from oven and stir or turn granola over with a spatula. Return to oven and continue baking until golden, about 10 minutes. It might seem a little wet at this point, and you’ll be tempted to put it back into the oven. Don’t. It’ll harden on its own. Remove from oven and let cool completely before storing.

I pulled the parchment paper off the sheets onto a couple of cooling racks, per some commenter’s suggestion. I guess that makes them cool and crunch more evenly?

And no, this ain’t no Food Blog, but it sure is a delicious and all-around Midwestern recipe (look at them sunflower and punkin seeds).

Recipe makes about 8 cups of granola.


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