A Dark Run and Deep Dark Granola

It has been very dark in the mornings lately when I go out running.  I miss the sun, but it is kind of nice to have the roads to myself being that it is early and not very many other people want to run in the dark. Yesterday I headed out for my run I was thinking I just wanted to crawl back into my warm bed...but once I got going I was glad I had gotten my butt up and gone out.  I often use the time to think, and yesterday among many other things, I was thinking about granola...probably because I was a bit hungry, and I knew I was going to make a batch some time this weekend. 

Then dates came to mind...dark, sweet, gooey dessert like and heavenly.  They would have to be included in my granola creation!  Maybe they came to mind because it was so dark out and the clouds were covering up the hunter's moon that had helped a few days before with being able to see in the morning.  The dark of dates... hmm...it got me to thinking, how about a "dark" granola, with molasses and maple to flavor it.  Molasses in granola?  Yes, it is very good, add just a little bit to your granola and it deepens the flavor and gives it a wonderful darker color!  But of course I needed to think of some add ins as well...I was going to be rather selfish this time and make this granola with all of my favorite ones.  Walnuts, Pecans and coconut flakes.  Rather simple, but I enjoy the texture of walnuts and pecans in granola, above all other nuts.  I got to thinking how walnuts look like brains...but that is besides the point.  Who says I can't think randomly on my long runs by  myself?  Plus all this granola thinking was making me hungry, and the smell of baked goods being vented out of a nearby bakery wasn't helping!  I finished the run feeling good, and I was happy that I had come up with a cleaver granola to make! 

I always look forward to it, as it is something I crave, and I love it while it is still warm out of the oven.  This batch was no exception...I spoiled my appetite for dinner in the process of making this but it was all well worth it!  It was the most caramelly complex tasting batch of granola I have ever made, and I make it about every other week!  The gooey sweet dates were a nice contrast to the salty crunchy nut filled granola...maybe I thought this batch was particularily good because it contained all my favorites...but you could try making it for yourself and see if you agree! 

Deep Dark Date and Nut Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats
3 cups walnuts
3 cups pecans
3 cups large flake coconut
3/4 cup coconut oil

1/2 cup plus 2 Tbsp maple syrup

2 Tbsp molassess

3 Tbsp maple sugar
1 Tbsp cinnamon
2 tsp cardamom
1 tsp nutmeg

1 1/2 tsp sea salt

1 Tbsp maple extract
1 Tbsp pure vanilla extract
3 cups dried medjool dates, pitted and cut into smaller pieces

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, pecans, and coconut, and set aside. In another bowl, whisk together oil, syrup, molasses, maple sugar, cinnamon, cardamom, nutmeg, sea salt, maple and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in the dates and enjoy!

Amy's Autumnal Granola

 I was in the bulk section at the store yesterday looking at all of the different types of granola that have become available in our stores today from bars to the cereal, most of them nowhere near as good as home made, and full of sugar.  I have to say most of them looked rather unappetizing, and I was glad I knew how to make my own and that it was a relatively simple process to do so.  I learned how to make granola from my Mom.  I asked her when she started making her own granola, and she told me that back in the late 70s, because she didn't like what was available and how much sugar was added to the commercial stuff.  No, she wasn't a hippy, just someone who cared about the quality of the food she was eating.  Funny how a food considered "hippie" is now something that comes in gourmet varieties, and is mass produced.  But going back to the gourmet aspect, I enjoy making my own granola for the same reasons my Mom did, and because I simply enjoy being able to create a masterpiece of granola varying ingredients every time. 

This time I wanted something that spoke "autumn" when you looked at it or took a bite...which is why I was in the bulk section of the store in the first place yesterday.  The bulk granola section was a pit stop, or a distraction on my way to the goodies I would fill my granola with.  Of course I scooped up a big bag of thick cut oats...but as for add ins I was unsure.  I decided on walnuts and pecans, as well as some sliced almonds, because they all bake up wonderfully crispy and crunchy in a granola, not to mention that they are autumnal.  I grabbed some crasins, a classic fall fruit, golden raisins, because they are a beautiful gold color, and currants, because they remind me of something that would go in an apple crisp.  Dried apples were going to be included as well, because they are the essence of fall fruits!  The last thing I grabbed was not fallish...really, but simply an "Amy" essential ingredient to granola...dried large flake coconut.  I can't ever leave it out of my granola even if it doesn't seem like it will go with it, which it always has in the finished product.  It is like my signature ingredient to granola.  When I got home and was putting this together to bake it I needed to decide on sweeteners.  I ended up with maple syrup and molasses.  Just a small amount of molasses however, because I wanted this granola to have a deep caramel flavor but not taste molassesy.  The maple syrup, well that one is self explanitory, but it also makes the granola extra crunchy.  This granola needed some spice and flavors as well, so I added a good amount of cinnamon, cardamom and nutmeg with some maple and vanilla extracts.  It all smelled so good together I had to taste it even before baking...but even better was after it emerged from the oven and filled my home to every corner with a heavenly spiced aroma!  A pan of granola cooling on the stove is quite dangerous, especially this type...you walk past and have to "sample" every time.  I suppose it wasn't a good idea for me to make it in the hours leading up to dinner, because I ate so much I wasn't hungry, but who is to say you can't eat granola for dinner once in a while.  Anyways, you should make this being that it is fall, and this stuff is really good...the crunchy toasty nuts and coconut, sweet and tart fruits, and spices running throughout the whole thing, it is pure autumnal goodness!

Amy's Autumnal Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

2 cups walnuts

2 cups pecans

2 cups almonds

2 cups large flake coconut

3/4 cup coconut oil

1/2 cup plus 2 Tbsp maple syrup

2 Tbsp dark molasses
3 Tbsp maple sugar
2 Tbsp cinnamon
2 tsp cardamom
1 tsp nutmeg
1 1/2 tsp sea salt
1 Tbsp maple extract
1 Tbsp pure vanilla extract
2 cups dried apples, chopped
1 cup golden raisins
1 cup craisins
1 cup currants

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, pecans, almonds, and coconut, and set aside. In another bowl, whisk together oil, syrup, molasses, maple sugar, cinnamon, cardamom, nutmeg, sea salt, maple and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in dried fruits and enjoy!

Dave's Granola

I am fortunate to have someone special in my life who brings me lots of joy...my boyfriend Dave.  We have a lot in common, and he happens to be a runner and a vegetarian as well, so I often share food with him that I enjoy.  This includes the granola that I make every few weeks, and I can't live without.  He has gone through bags of it faster than anyone I know ever could!  He also happens to be training for a marathon which requires him to run many miles and need lots of good food to fuel his runs, and this is why I decided to dedicate the batch of granola that I was going to make this weekend to Dave!  Well that and the fact that I like cooking for him, and I appriciate him tremendously and it is the least I can do for him.  But I wanted him to have a say in what went into this granola, so I gave him a list of every sweetener, oil, nut, seed, fruit, and flavoring possible and he chose what he would like in it.  It was an interesting mix of ingredients he chose, and I was anxious to try making it!   For nuts and seeds there would be walnuts, pine nuts, sunflower seeds, sesame seeds, flax seeds and coconut, and for fruits dried blueberries and golden raisins.  It would be sweetened with honey, coated with coconut oil for crunch, and contain ground cinnamon, maple and vanilla extracts for flavor.  It was all very beautiful the mixture of nuts and seeds that he chose when it was finished!  Rather delicious if I do say so since I kept going back and "sampling" it many times while it was cooling on the pans...far too delicious to leave alone!  It was downright addictive!  At least I don't need to feel guilty about eating too much of it since as an added bonus, there are lots of health benefits to this granola with all the different nuts and seeds.  Since Dave often labels things as "epic" I decided that it was appropritate to label this granola as "Dave's Epic Granola" because it is epic just like he is to me!  Here is the recipe if you would like to try some:

Dave's Epic Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

2 cups walnuts

2 cups sunflower seeds

1/2 cup sesame seeds

1 cup pine nuts

1/2 cup golden flax seeds

2 cups large flake coconut

3/4 cup coconut oil

3/4 cup honey

3 Tbsp maple sugar

1 Tbsp cinnamon

1 1/2 tsp sea salt
1 Tbsp maple extract
1 Tbsp pure vanilla extract
2 cups dried blueberries, halved
2 cups golden raisins

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, sunflower seeds, sesame seeds, pine nuts, flax seeds, and coconut, and set aside. In another bowl, whisk together oil, honey, maple sugar, cinnamon, sea salt, maple and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in blueberries and raisins and enjoy!

Vanilla Almond Granola

Vanilla and almond are two of the most heavenly flavors when paired together...when I think of this combo spritz cookies and my Grandma's buttercream frosting come to mind.  It is comforting to smell the aroma of vanilla almond!  So I decided that I wanted to make some granola with these two flavors...a sort of non-traditional comfort food.  Why not call it a comfort food?  In my mind it is...sweet and salty and crunchy, all the things I crave! I gave it extra vanilla in the form of vanilla bean powder, and included almond extract along with the almonds to make it extra almondy.  This comfort granola I was making needed some other elements as well, so I added some coconut to make it especially heavenly and some walnuts for crunch!  I thought some dried fruit would be nice in this as well so I added my favorite dried fruits dates and cherries...better than candy!  I used honey as a sweetener this time, because honey is comforting to me as well!  After it was all mixed, and baked off...the granola turned out to be complete comfort food!  Heavenly and delicious, all the things I crave!  And the almond vanilla coconut smell whafting through the house made it all even better!  While it was cooling I made a large dent in the pile of granola...it was so good I kept going back for more!  You will too if you decide to try making it! 

Vanilla Almond Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

2 cups walnuts

2 cups whole almonds
1 cup golden flax seeds
2 cups large flake coconut
3/4 cup coconut oil
3/4 cup honey
3 Tbsp maple sugar
1 Tbsp vanilla bean powder*
1 1/2 tsp sea salt
1 Tbsp almond extract
1 Tbsp pure vanilla extract
2 cups dried dates, halved
2 cups dried cherries

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, almonds, flax seeds, and coconut, and set aside. In another bowl, whisk together oil, honey, maple sugar, sea salt, almond and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in dates and cherries, and enjoy!

*grind extra vanilla bean pods the next time you use the seeds to make vanilla bean powder.

Vanilla Maple Blueberry Granola

When I was deciding what type of granola I wanted to make tonight, I knew one thing...I definately wanted to include blueberries!  I had a large container of dried berries in my fridge, and I knew they would go wonderfully in granola!  I soon decided that this granola would contain large amounts of vanilla and maple in several forms.  I added vanilla powder which is ground up vanilla bean pods from which the seeds have been removed...a wonderful use for those leftover pods that have been sitting in your vanilla sugar for a while...they pack a large amount of flavor!  I also added a whole Tbsp of vanilla extract, the vanilla lover that I am.  Maple was to be the other flavor in this granola, in the form of syrup, sugar and extract!  I would not simply be satisfied with oats and dried fruit in my granola, nuts are a must, so this time I added walnuts and pecans, as well as some coconut...which belongs in almost every good granola as far as I am concerned!  The smell of this granola as it was baking was enough to change anyone's mood from bad to good...it was amazing and fragrant!  Almost like oatmeal cookies but way better with the additions of the maple and coconut aromas! The first taste would be the test though if this would be as good as it smelled...I was in luck, it was better!  Vanilla and maple flavors married with chewy dried berries, and crunchy salty sweet oats and nuts...everything I crave!  Simple but wonderful, and something that you may find yourself eating more than once a day if you try making it! 

Vanilla Maple Blueberry Granola
Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

2 cups pecans
2 cups walnuts

2 cups large flake coconut

3/4 cup walnut oil
3/4 cup maple syrup
2 Tbsp maple sugar
1 1/2 tsp sea salt
1 Tbsp vanilla powder*
1 tsp maple extract
1 Tbsp pure vanilla extract

2 cups dried blueberries

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, pecans, and coconut, and set aside. In another bowl, whisk together oil, maple syrup, maple sugar, sea salt, vanilla bean seeds, maple and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in blueberries, and enjoy!

*grind leftover vanilla bean pods to a powder and you have vanilla powder!

Sunny Honey Granola

When I decided to make granola today, I had no idea what I wanted to put in it or what sort of flavor I wanted it to have.  I guess you could call my final product a sort of a smorgasboard of ingredients, because I used up what I found in my fridge as far as fruits and nuts goes.  I had some raw sunflower seeds, a bit of almonds, and some walnuts...which all found their way into my granola.  I added some large flake coconut as well, one of my favorite granola add ins, because of it's wonderful flavor and fragrance!  I thought honey and almond oil would be nice, to sweeten and crisp, because of the beautiful complexed flavors they add, as well as some almond and vanilla extracts to give it that extra something special.  I looked at my spice supply debating whether to add any or not, then the Chinese 5 spice caught my eye!  I have never used it in granola before, but I have in just about everything else, so I thought why not this time?  Lastly, I felt that some dried fruit was needed, so golden raisins and apricots it was, since they are both golden in color, and when this granola had cooled it was rather golden...and sunny!  Just like the flavor wasn, which is why after tasting it's pure deliciousness, I decided that it should be called "Sunny Honey Granola"!  Plus, it does contain sunflower seeds and honey...Make this if you would like a wonderful granola which will definately make you feel sunny when you eat it! 

Sunny Honey Granola

Makes about 14+ cups of delicious granola

6 cups old fashioned rolled oats
1 cup walnuts
1 cup raw sunflower seeds
1 cup sliced almonds
2 cups large flake coconut
3/4 cup almond oil
3/4 cup honey
2 Tbsp maple sugar
1 1/2 tsp sea salt
1 Tbsp Chinese 5 spice
1 tsp almond extract
1 Tbsp pure vanilla extract
2 cups golden raisins
2 cups dried apricots, halved

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, walnuts, sunflower seeds, almonds, and coconut, and set aside. In another bowl, whisk together oil, honey, maple sugar, sea salt, 5 spice, almond and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in dried fruit, and enjoy!

Sunrise Over India Granola

I love the flavors of the fruits and nuts that you would find in India...coconut, pistachios, dates, almonds...there is just something about these ingredients that I find simply heavenly!  The spices as well are very aromatic and pleasing to the senses...which is why I decided to make my granola with these ingredients this time around!  I know granola is not an Indian thing, but hey, who says I can't give it the flavors inspired by India!  So I gathered up pistachios, almonds, coconut, and dates and got started on my granola!  I added some honey for sweetness, coconut oil so it would get nice and crisp, and cinnamon nutmeg and cardamom to make it aromatic!  While it was baking it filled the house with a wonderful aroma...and it was a shame to have to wait to sample it!  But when it was cool enough to sample, it was delicious!  I decided it needed to be called Sunrise Over India Granola...because it is something that is often enjoyed in the morning!  If you start your morning out with this you will have a sunny attitude by the time you are done devouring it!  But I wouldn't avoid eating it in the afternoon for your snack, because it would be a good cure for the mid-afternoon tired grumpies...try it out and you will see what I mean! 

Sunrise over India Granola

Makes about 14+ cups of delicious granola

6 cups old fashioned rolled oats

1 1/2 cups pistachios

1 1/2 cups sliced almonds

2 cups large flake coconut

3/4 cup coconut oil

3/4 cup honey

2 Tbsp maple sugar

1 1/2 tsp sea salt
1 Tbsp cinnamon
1/4 tsp numeg
1 1/2 tsp cardamom
1 tsp almond extract
1 Tbsp pure vanilla extract
3 cups pitted halved dates

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, pistachios, almonds, and coconut, and set aside. In another bowl, whisk together oil, honey, maple sugar, sea salt, cinnamon, nutmeg, cardamom, almond and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in dates, and enjoy!

Tropical Summer Granola

I decided that I needed to make granola this week...but I wanted something a little different than the average granola.  You could probably call this clean out the pantry granola, since I used what I found there...some almonds, coconut, papayas, mango, and blueberries...it was sort of a quasi tropical but somewhat summery combination.  Since it was leaning toward tropical with the fruit and coconut, I decided to use coconut oil in place of the typical canola and agave nectar in place of my usual honey. I used almond and vanilla extracts to complement everything, but no coconut, because I did not have any on hand.  When I stirred the dried fruit into the finished granola, it turned out to be very lovely with all of the colors in the fruit.  The question was, whether or not the granola would meet my standard of approval...and it did!   It turned out very tasty, and in fact I ate way too much of it while it was cooling on the pan...it was extremely addictive.  Try out this snack, if you like things that are quasi tropical! 

Tropical Summer Granola

6 cups old fashioned rolled oats

3 cups sliced almonds

2 cups large flake coconut

3/4 cup coconut oil

3/4 cup agave nectar

2 Tbsp maple sugar

1 1/2 tsp sea salt

1 tsp almond extract

1 Tbsp pure vanilla extract

1 1/2 cups dried papaya

1 1/2 cups dried mango

1 1/2 cups dried blueberries

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, almonds, and coconut, and set aside. In another bowl, whisk together oil, agave nectar, maple sugar, sea salt, almond and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in dried fruit, and enjoy!

Granola Amy Style

So, I was eating my oatmeal this morning and enjoying how good it was...which got me to thinking about the other ways oatmeal can be served.  Granola came to mind, and suddenly I had a huge craving for some granola!  But not the kind you buy at the store, the home made stuff...where you throw in all the things that you enjoy and make it your own type of granola.  I hadn't made any in years, and so I was quite excited to make a batch of it.  I found some almonds, and pistachios as well as some coconut (which I like to put in everything), and some dried cherries and golden raisins...this would make up my granola!  I decided to sweeten it with honey, and use almond oil instead of the boring old canola.  And to keep it interesting I had to add a touch of vanilla and almond extracts!  It turned out fabulous, and very addictive, so I decided that I must share the recipe!  I can't imagine why anyone would want to buy storebought granola ever again!

 Amy's Granola


6 cups old fashioned rolled oats
2 cups sliced almonds
1 cup pistachios
1cup large flake coconut
3/4 cup almond oil
3/4 cup honey
2 Tbsp maple sugar
1 1/2 tsp sea salt
1 tsp almond extract
1 Tbsp pure vanilla extract
1 1/2 cups dried cherries
1 cup dried golden raisins

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, almonds, pistachios, and coconut, and set aside. In another bowl, whisk together oil, honey, maple sugar, sea salt, almond and vanilla extracts until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in cherries and raisins, and enjoy!