A couple months ago, I deviated from my favorite granola recipe and made this molasses-peanut granola. I really liked the rich flavor of molasses and the peanuts were great, but for some reason it was not crunchy. I don’t know if it’s something I did or how it’s supposed to be, but I realized I like really crunchy granola. Still, if you’d like to try it, here’s the recipe:
From: Bon Appétit | July 1996
In addition to being great with milk at breakfast time, this is nice sprinkled over yogurt, fruit or ice cream, or baked into your favorite granola cookies or bars. Yield: Makes about 7 cups
Nonstick vegetable oil spray
3 cups old-fashioned oats
1 1/2 cups lightly salted dry-roasted peanuts (about 7 ounces)
1/2 cup sweetened flaked coconut
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/4 cup water
3 tablespoons vegetable oil
1 cup golden raisins (I used purple raisins)
Position rack in center of oven and preheat to 325°F. Spray large roasting pan with nonstick vegetable oil spray. Mix oats, peanuts and coconut in prepared roasting pan. Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan. Bring to boil, stirring occasionally. Pour hot molasses mixture over oat mixture; toss to coat well.
Bake granola 20 minutes. Stir raisins into granola. Bake until granola is deep golden, stirring frequently, about 15 minutes longer. Transfer pan to rack. Using metal spatula, scrape bottom of pan to loosen granola. Cool completely in pan, occasionally scraping bottom of pan with spatula to prevent granola from sticking.
(Can be made 1 week ahead. Store in airtight container at room temperature.)
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Tags:Chicago·cooking and baking·granola·logan square
September 16th, 2011 · 2 Comments
Two things I really like: Rick Bayless and Milk & Honey granola. So, when I heard they were collaborating, I had to try it. Rick Bayless is the king of Mexican cooking in Chicago (and everywhere?), so I was kind of surprised at this match up. Who thinks granola when they think of Mexico? Rick Bayless does! Actually, in this interview on his site he says people in Mexico love granola and eat a lot of it:
Most people don’t think about Mexico as this huge place for granola but they eat a lot of granola in Mexico. The granola has puffed amaranth in it, which is the highest protein grain known to man. It’s all raw ingredients. We have this small, artisanal granola company in Chicago called Milk & Honey. I love their granola because it’s just like homemade granola but they know how to make it really good. I called them up one day and said, “Do you want to do a project together because I just love Mexican granola and you guys could make it?” They fell in love with it and I fell in love with what they were doing. Now it’s on the shelves.
So there you go. Bayless’s granola is made with puffed amarenth, honey, peanuts, pumpkin seeds, cinnamon and cocoa nibs. I ate it for breakfast with Greek yogurt and fresh berries. I thought it was great. Really different. The cocoa nibs are bitter and definitely counter balanced the sweetness of the honey and the fresh fruit. Unlike the the Milk & Honey Chocolate Banana Mix, which tastes like you put Cocoa Pebbles on top of your breakfast. I thought the amarenth and pumpkin seeds were unique additions, but I really liked the cocoa nibs, specifically.
Bayless told Time Out Chicago that he has never seen cocoa nibs in granola in Mexicao. “But since we focus so much on cacao at XOCO, we decided to try it out, and when we put them in there we all just fell in love with it.” Me too, Rick. Me too!
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Tags:Chicago·granola·mexican·milk & honey·rick bayless