Directions: |
Directions:Start with a big cast iron skillet, not the one you use for fish or other main dishes. I have two, one for sweet things like pancakes and granola and the other for eggs, fish, meat, potatoes etc.
Lightly brown the coconut over medium heat, then add the oatmeal and turn down to low heat. Every 3-4 minutes gently fold the ingredients over. Add the sesame seeds and spices to taste, little by little in-between turnings. The idea is to gently heat the oatmeal, not cook it.
While waiting for the oatmeal to do it’s thing in the skillet, start chopping the bigger dried fruits into small chunks and set aside as individual piles of fruit types. The knife I have found that works great for cutting fruit is the Eskimo Ulu that Chris brought me from her Alaska cruise years ago.
After about a half hour of heating, the oatmeal, coconut and spices should be mixed and warm. Remove from heat to cool slightly and finish the fruit prep. Set all the distinct piles of fruit and nuts and whatever else you want to add in a semi-circle at the table and select a sealable container big enough to hold it all.
The idea is to layer the loose ingredients into the container little by little. It always irks me to have all the fruit juke and sift to the bottom, and if you just throw it all in willy nilly it won’t be mixed properly when you serve. I start with a layer of the oatmeal then sprinkle a little bit of each of the fruit pieces and nuts on top then oatmeal again then fruit until it’s all gone. Important: Resist the temptation to shake it up when you’re done or when serving. When you spoon it out of the container it will be perfectly mixed with nice portions of everything in each bowl.
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Personal
Notes: |
Personal
Notes: This granola has no oil and no added sugar, it’s all about the oatmeal, nuts and fruit. What I found was that when I baked with fruit, it became hard and super chewy. So I developed this granola as an alternative. The other part of this is, I like to make a bowl up and add the milk the night before and leave it in the refrigerator. It makes the oatmeal soft like it’s been cooked and it softens the dried fruit. I call it cold-cooking. The next morning if it’s summer I eat it cold, if it’s chilly I heat it up a little as hot cereal.
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This recipe for Erick’s no bake skillet style Granola is from