Food Blog #1: A Recipe a Week Keeps My Bank Account Sweet

I’ve decided to try out one new recipe a week to cut down on my expensive life in NYC—the city built on “if you have to ask, you can’t afford it.” With friends urging me to go out and spend $30 on brunch, I’ve decided to take my food finances into my own hands and cook more at home. Tonight, I am currently in the midst of making granola for my breakfast this week, which I usually eat with yogurt.

This is the recipe that I used (adapted from a recipe I found online: http://www.alwaysorderdessert.com/2016/01/homemade-winter-berry-granola.html)

Ingredients:
1/2 cup honey
1/2 cup brown sugar
2 tablespoons maple syrup
3/4 cup unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon almond extract
1 1/2 teaspoons kosher salt
6 cups rolled oats
3 cups chopped nuts (I used almonds)
2 cups dried berries (I used raisins)

Directions:
Preheat oven to 325 degrees. Grease 1 large baking sheets.

In medium saucepan over low heat, combine the honey, brown sugar, butter, cinnamon, nutmeg, allspice, vanilla, and salt, whisking until the sugar is melted and it's all very smooth and evenly combined.
In a large bowl (I use a big pot), combine the oats and nuts, and stir to combine. Pour in the hot oil and sugar mixture and stir well to coat completely.

Divide into the prepared pan/s, and bake about 40 minutes, stirring and rotating the pans after about 20 minutes. Bake until golden, then remove from oven and let cool completely. (It will get crunchier as it cools.) Stir in the dried berries, if using, then store in an air-tight container, or divide into bags to use as party favors.

Everything went pretty well. Just a few notes, however. For one, when they say to divide evenly into two large pans, actually do it. I could fit all of mine into one, so I thought that was fine. I have a small oven and two probably couldn’t fit inside of it anyhow, but for those with larger, non-tiny-apartment ovens, go for two, it’ll cut down on cooking time. Mine was in there for a little under an hour.

When I took it out, it smelled wonderful. The perfect winter aroma.

To cut down on cooling time, I divided the load into two pans. As soon as I move some of the granola into the cool pan, it immediately starts getting that granola texture. I tried some, it’s delicious, and once I get the raisins in there, it’ll be even better!

I fully recommend this recipe for any granola lovers out there. Next time, I’ll probably try a recipe with less sugar. A crap ton of sugar went into there, so I’ll keep an eye out for that next time.

Until next time!
Brianna