You Don’t Know Gorp

Granola

Until about 6 months ago, I never really understood all of the hoopla about granola.

Granola bars are alright I suppose, but even they aren’t something I ever get a craving for.  Granola always seems too sweet, too greasy, too dry or too flavourless to merit any time in my mouth, not to mention that I’ve often associated it with old people, specifically my dad.  For lack of a better explanation, it just reeks of aging hippies crunching on tofu, muesli and bean sprouts, which I know is a very stereotypical thing to say, but the mind thinks what it wants.

But, about 6 months ago, Pierre Lamielle (of Kitchen Scraps fame) changed all of that.

You see, I was reviewing his cookbook during my stint at Taste T.O. and one of the recipes I opted to test was his granola ratio.  Once I got over the concept of granola having a set recipe, I freed myself up to start making a concoction I could actually enjoy.  Since then, I’ve been making a batch of granola every 2-3 weeks to keep the Everyman and myself in crunchy breakfast heaven.  In my case, it’s served over a thick, strained whole yogurt, but the Everyman prefers to eat his nut-free version plain.  Our versions are nearly identical, but in his the omission of nuts is replaced by extra raisins and the occasional bittersweet chocolate chip.

This gorp is so hunger-inspiring that you might even want to try making some yourself.  My version (replete with alterations and substitutions) is detailed below, but you can also find the original in the Kitchen Scraps cookbook.

Foodie’s Groovy Gorp-Gorp

3 c. porridge oats (a blend with oats, seeds, wheat germ, etc made by Rogers)

1.125 c. whole, raw almonds

5 scoops vanilla or chocolate protein powder

5 tbsp shredded coconut

3 tbsp flax seeds

1 tbsp ground ginger

1 tbsp Saigon cinnamon

1.125 c. pomegranate juice

8 tbsp honey

0.25 c. goji berries

0.25 c. dried blueberries

0.25 c. dried cherries

0.25 c. dried strawberries

0.25 c. dried cranberries

0.25 c. dried figs

Preheat the oven to 300*.  Combine first 7 ingredients in a bowl and stir well to blend.  Add pomegranate juice and honey, stirring until mixture is moderately clumpy.  Line a baking sheet with parchment paper and spread the wet clumps out on it with a rubber spatula.  Bake the tray of granola in the oven for 80 minutes, breaking up large clumps with a stirring motion every 20 minutes or so.  At the end of the baking time, turn off the oven but do not open the door or remove the tray; just allow the granola to cool down inside.  Several hours later you can remove the cooled granola from the oven and combine it with the dried fruit.  Store in a sealed mason jar or ziploc bag, but trust me, it won’t last long.

Makes 18-20 servings.

Until next time…

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