I have been at Camphill for just over a week now (though it has been such a FULL week, it feels more like a month), and have spent very little of it cooking. Besides my daily oatmeal stirring and “bread and spreads” supper preparation, I pretty well only venture into the kitchen to wash dishes. I have been remarkably content with this arrangement — hard not to be when a warm, hearty, delicious lunch awaits me every day when I come home for lunch. (It is amazing how quickly it already does feels like home!)
Nonetheless, I did find myself hankering to spend a little quality time with the oven, while everyone else in the home was hankering for granola, normally provided every week by the bakery — along with fresh baked bread, pizza, and cookies — currently under renovation. Decided to try my hand at making a batch of granola, and was lucky enough to come across a great recipe for gingerbread granola. Much thanks to Cookie and Kate for providing the perfect starting point!
(Makes about 6 cups)
4 cups oats
1 1/2 cups choped raw nuts (I used walnuts)
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup oil
2-3 tablespoons, each, molasses and maple syrup
1/2 teaspoon vanilla extract
Mix together oats, nuts, and spices, then stir in oil, sweeteners, and vanilla. Spread onto a pan in an even layer and bake at 350°F until golden, about 21-23 minutes, stirring halfway through baking time. (I baked it at 325° for probably closer to 30-40 min, stirring ever 5-10 minutes or so, because I was a bit nervous about the molasses burning. Worked well, but the higher temp is probably fine as well, as long as aware and paying attention.) Will still be a bit moist when finished, will continue to dry and crisp as it cools. Yum!