Cooking Everything Vegetarian

Granola (or muesli) is the most-consumed food in my household, both in frequency and in quantity eaten: all three of us eat it regularly; two of us eat it every single day; one of us tries to convince the other two of us that he should be allowed to eat it for all three meals.

I have a standard go-to granola recipe that I vary slightly from time to time: swapping raisins for dried cranberries, adding pureed pumpkin to the liquids, using pepitas instead of sunflower seeds. It’s low fat, humble, and hearty. It’s not going to win any awards but it serves its purpose.

Even before I first read Bittman’s granola recipe (with variations, including a chart of complementary sweeteners, seasonings, and mix-ins¹), I knew from cooking his other recipes and poring over the cookbook that his granola would deliver maximum nutrition and flavor with minimum ingredients and fuss. It is his way.

However, there were two things about his granola recipe that surprised me in a big way: 1) He uses no added oils and 2) He cooks his granola on the stovetop before putting it in the oven to bake.

Don’t mistake the lack of oils for meaning a low fat granola: there two full cups of seeds and nuts and one cup of shredded coconut. I didn’t miss the oil one bit.

However, cooking the granola on the stovetop first is a step that I’m not convinced improved the overall taste.

I am excited to try some of his granola variations—especially the peanut butter one, which I will make with almond butter—but I think that as far as the standard no-frills recipe, I will still be using my own:

Everyday Granola

6 cups rolled oats
1/2 cup ground flax or toasted wheat germ
3/4 cup chopped nuts/seeds of your choice
1 teaspoon ground cinnamon
up to 1/2 teaspoon other spices (ground ginger, allspice, cardamom) (optional)
1/4 teaspoon salt
1/4 cup coconut oil or canola oil
1/2-3/4 cup brown rice syrup, agave nectar, or maple syrup
1 teaspoon good quality vanilla

additional mix-ins (up to 2 cups):
dried fruit or chopped crystallized ginger
banana chips
chocolate chips

Move a rack to the middle of the oven and preheat to 300. Mix together all the dry ingredients. Combine wet ingredients and microwave in a microwave-safe container until they are thinner and easier to mix (usually about 30 seconds on high). Pour the wet ingredients into the dry ingredients and mix well to coat the oat mixture.

Pour into a 9×13 dish and bake on the middle rack for 25-30 minutes, stirring once or twice. Cool on a baking rack. When granola is cooled, add the mix-ins before storing in a container or freezer bag.

Recipe: Crunchy Granola, page 573

Did I need to veganize them: The recipe calls for honey but suggests maple syrup for a vegan variation. I went with agave nectar rather than maple syrup.

¹ Mark Bittman, the OCD cook in me recognizes the OCD cook in you and thanks you for being such a mensch.