Saturday, November 2, 2013

Sorghum Sweetened Granola

I know what you're thinking.  Granola?  It's so, well, granola.  I eat a lot of granola.  I mean, a lot!  I have it almost every morning for breakfast with either milk or yogurt.  It's the ONLY way I will eat yogurt.  It's easy to pack up and take to work, so what's not to like?  Plus, when you make it yourself you know exactly what you're eating.  Have you ever looked at the ingredients in a box of cereal?  For something so innocent and child-like it sure does contain a bunch of words I can't pronounce.

I've gone through almost every "edible" stage in life.  I tried giving up meat but, um, bacon.  Attempted a raw food diet once.  I honestly felt amazing but again, bacon.  I did primal/paleo for a while but I missed biscuits and fluffy pancakes.   Now I'm at the stage in my life where I just want to know what I'm putting in my body--at least most of the time.

One of the great things about Kentucky is the "Kentucky Proud" initiative.  I love the idea of knowing the place that my milk, cheese, eggs and meat come from.  I love that you can visit most of the farms and it's such a great advantage for the local economy.   Enter Sorghum.  It's gaining in popularity as a sweetener and you can find it all over the state.  To learn more about it you can go here.  Ok.  Back to the granola.  I found this basic granola recipe on treehugger and then Kentucky-fied it a little bit.  I make this during the weekend and I can get about 7 or 8 servings out of it.


3 cups oats
1 cup pumpkin seeds (or your favorite nuts)
1/2 cup flax seed
1/2 teaspoon salt
1/2 cup apple juice
1/2 cup sorghum or honey
1/4 cup coconut oil
1 teaspoon cinnamon

Preaheat oven to 325 degrees

In a sauce pan over medium heat, mix apple juice, sorghum, coconut oil and cinnamon together until the coconut oil is melted.  It takes about 5 minutes or so.

Meanwhile, in a mixing bowl, combine the oats, pumpkin seeds, flax seeds and salt.  Once the liquid mixture is ready, pour over the oats.  Combine well.  Spread half the granola on an oiled baking sheet (I brush mine with canola oil just so it doesn't stick).   Bake for 30-40 minutes stirring every 15 minutes.  After removing from the oven, let the granola rest for about 5 minutes.  Repeat with the remaining granola.  Store in an airtight container.

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