Wednesday, November 7, 2012

Warm Autumn Granola with Currants and Apple Butter Syrup

Since I started making homemade granola a few weeks ago, I've been going through about a half a batch every 10 days or so.  I used to buy granola bars but the prices have gotten crazy and after scoring more than 12 pounds of oats for less than $2.50 - I'm having a field day making new combinations of granola.  It's easy, inexpensive, and it's a project that's perfect to squeeze in while I'm in the kitchen cooking anyway.

2 1/4 C. oats (quick or rolled oats) ($.15)
1/4 C. whole almonds ($.30)
1 tsp. cinnamon ($.05)
1/4 C. chopped hazelnuts ($.15)
1 T. butter, melted ($.10)
1/3 C. brown sugar ($.10)
1/4 C. apple juice ($.10)
1 C. bran or wheat flake cereal (I used bran flakes)($.15)
1/4 C. small currants (or you can use chopped raisins) ($.20)
2 T. each flour and white sugar ($.10)

Heat oven to 350.

Toss together oats, cinnamon, and almonds and spread evenly on a 13x9" baking sheet. Bake for 10-13 minutes, stirring every 5 minutes.

In a small skillet, toast the chopped hazelnuts until fragrant (2 to 3 minutes).  Remove from skillet into a large bowl.

Into the skillet, add the apple juice and brown sugar - stir to combine and simmer over low heat until all the sugar is dissolved and the mixture starts to thicken slightly (3-5 minutes).  Turn off heat, stir in butter and let set.

Toss together oats and almonds with the hazelnuts, then pour the apple butter sauce over the oats and nuts, stirring to coat well.

Spread back on pan and return to oven for 12-15 minutes, stirring half way through the baking. The granola is done when it is golden and slightly firm to the touch.

Cool on a wire rack for 5 minutes, remove from pan.  Toss the currants with the white sugar and flour.  Crush the ceral and add the crushed cereal and currants to the warm granola.  Let set for 30 minutes, then transfer to an airtight container.

Yields: 3 1/2  C. granola or 14 servings
Cost: $1.40
Cost per serving: $.10

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