Ok. We’re going to take a quiz. From the list below, how many things have you eaten that contains any of these ingredients?
In the last three days?
What about in the last week? Or month?
What about in the last week? Or month?
- rice
- oats
- flour
- red kidney beans
- pearl barley
- lentils
- split green peas
- chick peas/garbanzo beans
- black beans
- chicken bouillon
If you have eaten some of these things, good for you!
If you’re scratching your head and are thinking, ” I think I had some beans in my Taco Bell burritos, and I used some chicken bouillon to make some rice once last week,” you’re not alone.
The truth is, this is a common food storage list.
The truth is, most Americans don’t eat these types of food on a regular basis.
The truth is, most Americans don’t eat these types of food on a regular basis.
Now, there are different philosophies on food storage. Rule number one usually being, “Only buy food you like.” Because logical sense tells us that even in a crisis, canned slimy green beans are still going to be just that – slimy, canned, unappealing green beans.
However, this is one area I say, “Break the rules!” Because, what if, you like food, but you haven’t tried it yet?
Or what if you have tried a food, but there is a better way to prepare it?
Or what if you have tried a food, but there is a better way to prepare it?
So now and in the future, I will be featuring recipes that tend to use “food storage ingredients,” however we find them so tasty that we eat them regularly. It’s cheap, fast, and good for you. What’s not to love?
I’ll start with oats. For me personally, I am not the biggest fan of oatmeal. I will eat it on occasion, but I feel every time I eat it I imagine I’m an orphan like in the play “Annie.” Not good.
However, I LOVE granola. I even eat it for dinner sometimes. For years I was buying expensive granola, when one day I realized you could actually make it, with a bit of elbow grease. I started researching granola recipes, but quickly got discouraged. Coconut oil? Wheat germ? 4 cups of walnuts? I didn’t have any of that. And , some of those ingredients are expensive!
Luckily I didn’t give up. I found a recipe that was so flexible and cheap to make, I could use whatever I had on hand, or whatever was on sale. Now when I go into the health food stores and see people buying expensive granola, I laugh a little because that used to be me paying for expensive toasted oats.
I usually make a double batch. If you make too much, you can always freeze some for later. (In an airtight container or bag.)
Time: 40 minutes Cost: $5-10 Difficulty Level: 2
Mix-in Whatever Granola (or muesli, or whatever you call it)
4 Cups of Old Fashioned oats (not the instant kind!)
1-2 cups of nuts (slivered almonds, walnut pieces, cashews, peanuts, sunflower seeds, peanut butter, etc)
1 cup of dried fruit (blueberries, cranberries, raisins, craisins, or even unsweetened dried coconut flakes or 1/2 c. chocolate chips mixed in
1/2 tsp of salt * the salt is important because it brings out the sweet flavors
1 tsp of vanilla extract
*1/2 c. of brown sugar
* 1/2 cup of water
1 tsp cinnamon
1/2 c. canola oil (or coconut oil, olive oil)
1-2 cups of nuts (slivered almonds, walnut pieces, cashews, peanuts, sunflower seeds, peanut butter, etc)
1 cup of dried fruit (blueberries, cranberries, raisins, craisins, or even unsweetened dried coconut flakes or 1/2 c. chocolate chips mixed in
1/2 tsp of salt * the salt is important because it brings out the sweet flavors
1 tsp of vanilla extract
*1/2 c. of brown sugar
* 1/2 cup of water
1 tsp cinnamon
1/2 c. canola oil (or coconut oil, olive oil)
Remember the ratios. If you get creative, just remember the basic ratio for any granola is 4 cups dry ingredients (oats) to a minimum of ½ cup wet (sweetener and binder). For the sweetener, use what you like best for taste. For example, honey, brown sugar, agave syrup, molasses or maple syrup.
Optional spices can also include: cinnamon, nutmeg, allspice, cloves, cardamom, ginger
Optional spices can also include: cinnamon, nutmeg, allspice, cloves, cardamom, ginger
Preheat oven to 350 degrees F
I usually line my baking sheet with parchment paper or even foil before beginning.
Mix 4 cups of oats with the desired amount of nuts. If using larger nuts such as walnuts, chop them into little pieces. If you are using peanut butter, it helps to heat it up before adding. I usually end up mixing nuts, such as sunflower seeds, and some cashews. I also usually use coconut flakes as “filler” if I don’t have enough nuts. Hint: DO NOT ADD THE FRUIT with the nuts! It will be like chewing on hard rocks. Add them after the granola has cooked.
Heat 1.2 c. brown sugar with water until it is hot and forms a thin syrup. If you are a microwave-kind-of-person, it takes 2-3 minutes, and if you are a stove top-kind-of-person it takes a little longer. Add 1/2 c. oil, 1 tsp of salt, and 1 tsp of vanilla extract to the hot brown sugar mixture. If you are using 1/2 c. honey instead of the brown sugar mix, heat the honey and do not add the 1/2 c. water. The hot sugar/oil combo into the oats, stirring until all the oats are evenly coated. Evenly spread the oat mixture on to the baking sheet.
Now, get out your timer. Bake the granola for ten minutes, then take out of the oven and mix it. Put it back in the oven for ten more minutes. Take it out of the oven and mix again. Bake it for the last ten minutes. The granola will cook for a grand total of 30 minutes. Take it out of oven immediately and let it cool. It will harden and turn crispy while it cools. (So don’t cook it longer than 30 minutes even if it doesn’t look done, it is.) Add the fruit, mix and enjoy! Store in an airtight container.
Mix 4 cups of oats with the desired amount of nuts. If using larger nuts such as walnuts, chop them into little pieces. If you are using peanut butter, it helps to heat it up before adding. I usually end up mixing nuts, such as sunflower seeds, and some cashews. I also usually use coconut flakes as “filler” if I don’t have enough nuts. Hint: DO NOT ADD THE FRUIT with the nuts! It will be like chewing on hard rocks. Add them after the granola has cooked.
Heat 1.2 c. brown sugar with water until it is hot and forms a thin syrup. If you are a microwave-kind-of-person, it takes 2-3 minutes, and if you are a stove top-kind-of-person it takes a little longer. Add 1/2 c. oil, 1 tsp of salt, and 1 tsp of vanilla extract to the hot brown sugar mixture. If you are using 1/2 c. honey instead of the brown sugar mix, heat the honey and do not add the 1/2 c. water. The hot sugar/oil combo into the oats, stirring until all the oats are evenly coated. Evenly spread the oat mixture on to the baking sheet.
Now, get out your timer. Bake the granola for ten minutes, then take out of the oven and mix it. Put it back in the oven for ten more minutes. Take it out of the oven and mix again. Bake it for the last ten minutes. The granola will cook for a grand total of 30 minutes. Take it out of oven immediately and let it cool. It will harden and turn crispy while it cools. (So don’t cook it longer than 30 minutes even if it doesn’t look done, it is.) Add the fruit, mix and enjoy! Store in an airtight container.
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