Believe it or not, granola is one of the easiest things I make. It’s simply a matter of tossing some whole grains together with a handful of other ingredients, popping everything into the oven for a few minutes, and then having the patience to wait for the little toasted bits to cool before munching away. That’s it. And homemade granola is cheaper, tastier, and better for you than most of the prepackaged granolas out there. It’s true.
Being able to customize the ingredients is the fun part of making granola. For example, this recipe uses not only oats but also Hodgson Mill Organic Cracked KAMUT® Khorasan Bulgur Wheat and Hodgson Mill Flax/Chia Blend. KAMUT Khorasan Wheat adds a buttery, nutty taste and helps bind the other ingredients into chunkier pieces. It also increases the whole grain goodness by contributing essential amino acids and protein. And, by adding a quarter cup of Hodgson Mill Flax/Chia Blend to this granola, Omega-3s, calcium, and iron are included in each delicious, nutritious bite.
To give it a little flare and a nudge towards tasting (but not actually becoming) dessert, I added graham cracker pieces and dark chocolate to the mix. The result is crunchy, lightly sweet nuggets that taste a lot like a buttery streusel topping – with chocolate. Dried fruit, chopped nuts or shredded coconut can be substituted for the graham cracker and chocolate if desired. It’s all good.
I like to keep a jar or two of KAMUT® Khorasan Wheat Graham Cracker Granola on hand, especially during the summer when my kids are always looking for a quick snack. We also like to put it on top of overnight oats (like this one), yogurt and even ice cream, as well as to serve it with a splash of milk as cold cereal. Around the holidays, we double up the recipe to hand out as gifts for teachers, friends, and family. Homemade granola can go a long way, and it’s so easy to make. See for yourself and bake a batch of KAMUT® Khorasan Wheat Graham Cracker Granola. I know you’re going to love it. Enjoy!
Combine KAMUT Khorasan Wheat with water in a medium size saucepan with a lid. Cover and bring to a boil. Reduce the heat and simmer until the liquid is absorbed, 12 to 14 minutes. Remove from heat, remove the cover, fluff with a fork, and set aside.
Place the oats, flax/chia, salt, graham cracker pieces, and one cup of cooked KAMUT Khorasan Wheat (see note below) in a large bowl and stir to combine. Set aside.
In a small, microwave-safe bowl, combine the butter, honey, and dark brown sugar. Microwave on HIGH for one-minute increments until the butter is melted. Stir the butter mixture well and then add the vanilla and cinnamon. Pour the butter mixture over the oats and stir until all of the ingredients are thoroughly moistened.
Spread the granola evenly, in one layer on a large, rimmed, lined baking sheet and bake in a 325°F oven for 8 minutes, toss and then bake for 8 minutes more. Toss again and then bake for 8 more minutes, tossing every few minutes until the granola is a deep golden brown.
Remove from the oven and sprinkle the chopped chocolate evenly over the granola. Set the pan aside to cool, allowing the chocolate to harden. Once the granola is at room temperature, place the pan in the refrigerator to help speed things along if desired.
Break granola into chunks and store in an airtight container for up to two weeks. Granola can also be frozen for up to three months.
Yield: 4 to 5 cups granola
Original recipe by Holly
Note: Leftover Kamut Khorasan Wheat can be used in casseroles, chili or eaten as cold cereal with milk and honey. In my experience, cooking a small amount of Kamut Khorasan Wheat is not as successful as preparing the whole package. Cooked and cooled Kamut Khorasan Wheat can be kept in an airtight container in the refrigerator for up to five days.
You can find KAMUT Khorasan Wheat Graham Cracker Granola and other recipes from Hodgson Mill by visiting the Recipes page.