Tuesday, September 29, 2009

Cinnamon Chip Granola

I have created so many wonderful posts about newly created recipes. Posts describing the process, the root of the recipe, the delicious discovery. Only to actually taste the creation and have to chalk it up to "practice." As I stood in the shower this morning smelling the delicious aroma of cinnamon wafting out of my kitchen - 2 feet away - I asked myself, "Self, will this be another post and recipe that will be tossed into the pit of experience? Or, will this really be one you can print?" And, as Jun and I chowed down this granola at lunch, I am so so happy to say that THIS one is a keeper!

I have been trying to make a REAL Cinnamon Granola. One that tasted like cinnamon. I made one recipe and put a Tablespoon of precious cinnamon in it with a little extra sugar. Think of cinnamon sugar toast without the sugar. YUCK! Of course, we ate it, but... So, this morning when Jun and I finished the last of the Peanut Butter Granola and I reminded myself that my supermarket no longer stocks peanuts (think small store, but not THAT small, friends), and I would have to trape around looking for another store that sold them, (Seriously, how can a store stock selling PEANUTS?) I decided it was time to try a new recipe again. (Last week's Chocolate Granola try was just that, a try. No printable post!) So, I happened to remember that I had cinnamon chips in my fridge just looking for a use. (They are WONDERFUL in scones, but...you have to cut butter into flour. That, is a labor of love at our house!) It turned out sooooo good!

The "base" of the recipe is a lot like my Peanut Butter and Gingersnap Granolas. If it isn't broken, don't fix it, I say. And, it makes lovely chunks which satisfies the child in my house, (Jun). The only caveat is that I get the mini cinnamon chips from the US. I THINK I've seen some in Japan, sold by the tablespoon, but am not sure.

Cinnamon Chip Granola

2 cups oatmeal (I use old fashioned.)
1/2 cup whole wheat flour
1/4 cup wheat germ
1/8 cup crushed all bran
1/4 cup flax seed flour (Truly, you could substitute any flours for the wheat germ, all bran or flax seed. This is a truly flexible recipe!)
1/3 cup mini cinnamon chips (I've put the link to King Arthur Flour's chips.)
1 tsp. cinnamon
1/2 tsp. salt

Mix the dry ingredients well and add:

1/4 cup oil
2 Tbsp. honey
1/3 cup hot water
1 tsp. vanilla

Stir to combine well. Use your hands if you like. Spread out on a baking sheet. Use "oven paper" if you have it as this granola sticks more than some others. I never have oven paper, however, and survive! Bake at 140 C for 1 hour. I'd probably stir it after the hour and then let it cool in the oven. I didn't stir it today and had one huge LOVELY chunk! SMILE! It breaks up easily, however and Jun was happy! Store in an air tight container. Serve with raisins - if you like! Incidentally, I was surprised to find that many Japanese don't like raisins. Who knew?


Mom said...

140 C would equal what in F? Sounds yummy!

Kim said...

Hi Mom! Yep, it is YUMMY! Even Ryu likes it! And he is a white piece of dry toast in the morning kind of guy. Can toast be white?

Anyway, 140C is 275F. There is a conversion chart on the left side of the blog with lots of that great info. I just used it to get this info for you. Let me know if you can't see it! TRY THIS! YUM!

Kim said...

I sent a batch as a birthday present to my dear friend, Abigail, before she returned to the US. Her comment was so kind, I wanted to put it here so it wouldn't get lost in my e-mail inbox!

Kim, the granola is FABULOUS!!! I've never had such good stuff before - you could package and sell it for sure! It's just the right texture, flavor, and amount of sweetness, and stands up well in milk but is not rock solid like some granolas can be. You're GOOD!!! :)