Sooo… for a while now I’ve been wanting to make my own granola. There are plenty that I like out there, but it also seemed relatively easy to make and I’d been itching to do so. Berkeley Bowl inspired me with their plethora of bulk goods and I finally took a stab at it once I had fresh pumpkin seeds (left over from this preparation) ready for some roasting. I contemplated just roasting and snacking on the seeds, but I REALLY wanted to make granola and since I only had enough to do one, granola won.
To be honest, I debated if I should share this granola adventure with you because it didn’t come out perfect. But then I remembered that cooking IS an adventure, we don’t always make things right, and that’s ok! So I’ll tell you what I like and what didn’t really work, and we’ll use it as a little ‘learning together’ moment – ok?
I came across two inspiration recipes and did my best to combine them, let’s do some analysis:
Common in BOTH recipes:
- rolled oats, not quick cooking
- dried fruit
- raw pumpkin seeds, whole
- wheat bran, germ and oat bran
- sesame and sunflower seeds
- maple syrup
- cook at 250 degrees for ~1.5 hrs
- rea pumpkin seeds, hulled
- brown sugar
- way more dried fruit
- cook at 375 degrees for ~30 min