While I was at the barn today, the radio seemed to be unusually loud. And unusually (but happily, to me!) on a station other than country.
At the time I was grateful for the rare occurrence. I hate country.
However, I’ve been chanting “ Oh na na, what’s my name, oh na na, what’s my name ,” for the past 5 hours and it’s starting to get old. Even the country music doesn’t make me delusional enough to ask myself what my name is.
What is my name, anyway?
This all has nothing to do with granola, but somehow, I’m going to use this as a segue to granola-making.
The super-sweet Heather hooked me up with some FROG preserves after I started drooling over them at just the mention.
What, you don’t start drooling over frogs?
Naturally, I couldn’t wait to dive in. Repeat after me (oh na na)fig, raspberry, orange and ginger. Does it get any better than that? It’s like it was made for me. Why I haven’t moved South just for this I’ll never know.
Being that I just ran out of granola and this is, after all, the muffin, granola and fruit-with-your-dinner blog, I made granola.
I made muffins, too, but a. that’s probably not very surprising and b. that’s a story for another day.
You know how some of the best “discoveries” stem from “whoopsies”?
That’s kinda what this here granola was. I was all gung-ho “Oh na na, Granola yah, oh na na, granola yah,” until I remembered I used all of my rolled oats last time I made granola.
Does anyone else recall the “ oh, snap !” days? People don’t still say that, do they?
Anyways. I’d made due with quick oats in the past, but there is really no comparison to using rolled oats.
Regardless, I trudged on, ready to meet failure but figuring even if I didn’t have my beloved clusters, hopefully it’d still taste good.
What resulted is quite possibly the best granola I’ve made yet, if I do say so myself.
I’m supposed to be tackling a b arbecue sauce recipe ? Pshaw. I’ve got granola, mahn.
Mix in a large bowl:
1 c. puffed millet (I think puffed rice or amaranth or a small puffed grain would be fine here)
1 c. quick oats
generous 1/4 t. ground ginger
3 T. hemp seeds
1/4 c. raw almonds, chopped
1/8 t. salt
Mix in a separate, smaller bowl:
scant 1/4 c. of your favorite jam or preserves. something runnier is best.
juice of one large orange
1 T. milled flaxseed
1 T. chia seeds
1/2 t. vanilla extract
allow this mixture to sit for 5 or so minutes.
Add to the dry ingredients and stir to combine. With your hands, mix in 1-2 T. peanut butter (I used figgy peanut butter !)
Spread the mixture out onto a sprayed or lined baking sheet. Don’t try to separate it like most granola recipes! Press it down a little to form a big sheet of it, about 1/4″ thick.
Bake in a preheated 350* oven for ten minutes. After ten minutes, break it up into pieces, and bake for another 15 minutes, stirring and checking on it every five.
Even though I adore this jam, I know a lot of you are probably not going to be able to find it…that’s totally okay! Just use your favorite kind. I think strawberry, raspberry, fig or peach would be nice.
If you’re not chanting “oh na na, granola yah, oh na nah, granola yah,” then I have failed as a blogger.
Are you chanting it yet?
oh na na, clusters ya… Bee tee dubs, there were some inquiries about the coconut-almond cake bake I alluded to yesterday.
I promise the ‘recipe’ will come soon…although today, it got even better. Can I interest you in one of the carob variety?
As for now, however, I have some Bruins to watch. Even if you don’t know what the Bruins are, keep them in your thoughts tonight, please. It’s our chance to close out the Habs . By “our,” I mean their. I shouldn’t be taking credit for their doings.
It doesn’t start for another hour+ and I’m already antsy about it.
Oh na na, Bruins yah…I’ve asked this before, but I like to know – favorite jam? I can’t choose favorites, but among them are FROG preserves, fig jam/preserves, and just about anything local that isn’t jelly. Jelly creeps me out. Jelly shouldn’t be lumpy.
Any songs stuck in your head? Now’s your chance to pass it on to us