I’m a dump-it-in cook. And since opposites attract, Hubby is not. He follows a recipe exactly, down to the last grain of salt in a measured teaspoon. He even shaves off extra in a cup of flour with the flat side of a knife. And I have to admit, his creations are yummy.
But I can’t resist tampering with a recipe. For me, ‘close enough’ and ‘looks okay’ or ‘let’s try this’ are more exciting. That’s why I seldom follow a recipe as written.
1 Cup Coconut Oil 1 Cup Honey ½ Cup Brown Sugar 4 Teaspoons Vanilla 2 Teaspoons Cinnamon 5 Cups Uncooked Oatmeal
One nice thing about homemade granola, it literally screams ADD WHATEVER YOU CAN FIND IN THE PANTRY!
So I did. After omitting most of the coconut oil, I added a jar of all-natural crunchy peanut butter. Since sugar is bad for my cholesterol, I dumped in several scoops of baking Splenda and left out the honey. Then I melted this mixture over low heat on the stove.
Once it melted, I dumped in several shakes of cinnamon from the spoon-out side of the container’s lid because the shake-out side takes too long. It didn’t seem like enough, so I dumped in some more.
Now came the time to remove this liquid mixture from the hot burner and add vanilla. After pouring what looked like a decent amount of vanilla into the mixture, the peanut butter stiffened up. Weird. My solution: add more coconut oil and reheat. It worked!
Now for the dry ingredients. Almonds always sit in our pantry. I ground up a handful or so of them along with a bag of shredded coconut and added this to the oatmeal. After whisking these together, I added the peanut butter mixture.
Once mixed together, the granola seemed a bit on the dry side. Adding another jar of melted all-natural crunchy peanut butter fixed that problem.
The granola baked in the oven for 10 minutes at 375°F. Then I took it out, stirred and returned it to the still hot but turned-off oven. The granola sat in the cooling oven overnight. (oven door closed, of course)
The aroma of cinnamon floated throughout our house all evening. Delightful!
Today I checked the pantry for possible additions to the baked granola. Raisins will work, and chocolate chips. Oops, no chips, they contain sugar.
As the old saying goes, variety is the spice of life. Spice, hmm—maybe next time I’ll try adding cloves and ginger, or ground red pepper and dried jalapenos, or…