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I’m writing this post from the road, literally. We just packed up Boy #4 and his belongings and after a quick, hearty breakfast, jumped on the freeway to head to Santa Barbara. Paul is at the helm and I’ve got my computer on my lap, type, type, typin’ away. It’s time for Adam to head back, get settled into his off-campus pad and gear up for the 2nd summer session of classes (right after some big concert that is taking place in LA this weekend…aaahh to be 20!) From there he’ll head directly into the new school year and in all likelihood, we won’t get him back until Thanksgiving.
It also just happens to be our anniversary so we are extending the trip by a couple of days to head down to Ojai for some rest and relaxation. It’s our 31st, which seems completely impossible to me. It’s funny how mature and independent we felt when we took the plunge back in 1984, and we truly were independent, financially and otherwise. Things seemed to move a lot faster for young people back then. I can’t imagine today’s kids moving into adult life as quickly as we did. But, we were crazy in love and it’s only grown from there. I wouldn’t trade the history we share for anything in this world.
Okay, enough romantic, nostalgic ramblings. Let’s talk about this cool method for baking cluster granola.
I love making my own granola and the people in my house consume it with wild abandon whenever I get the urge to bake a batch. I usually go with my Maple Honey Granola. but this time I wanted to create something a little different.
Instead of the loose form that results from most recipes, I was on a mission to create a cluster granola suitable for snacking. Deb Perelman’s egg white method is probably the most widely known, but I wanted to try something a little different.
One of the best ways to ensure your granola will hold together in clusters is to process a portion of the oats until finely ground. This powdery substance will act as a binding agent when mixed with the wet ingredients to create “granola glue”. In addition, I’m using quick-cooking oats here. The smaller size of the oats will bind better than the larger, old-fashioned variety. I found these little gems of wisdom on this very informative post on The Kitchn.
Grab a large mixing bowl and combine the finely ground oats with the remaining oats, flaked coconut, and any nuts and/or seeds you choose.
In a small saucepan over medium-low heat combine 1/4 cup butter, 1/4 cup vegetable oil, and 1/2 cup brown sugar until the butter has melted.
Add 1/4 cup honey, 1 teaspoon vanilla, 1/2 teaspoon each of cinnamon and sea salt, and 1/4 teaspoon nutmeg.
Pour the wet mixture over the dry mixture and combine well.
Add 1 cup of any dried fruit that makes you happy. I’m using a combination of dried cherries, cranberries, and a variety of different colored raisins.
Divide the mixture between two rimmed baking sheets lined with parchment paper. Form each mound of granola into a nice rectangle, using your hands to flatten it down.
Compact and flat is what we are going for. Pop the baking sheets into a preheated 300 F degree oven and let them bake for about 20 minutes, undisturbed. After the initial baking time, remove the baking sheets from the oven and use a spoon or spatula to stir the granola to ensure it will brown evenly. Flatten and shape the granola back into a rectangle and return it to the oven for an additional 10 minutes, or until nicely browned.
It will not be crunchy or hold together at this point, but don’t be fooled. This will happen as it cools.
Let it cool completely on the baking sheet.
Once completely cool, break it apart as much as you’d like.
Store the granola in airtight containers and snack away!
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