Why this recipe Matters

My Aunt Sue and her husband travel from Toledo to join us for Thanksgiving and Easter every year…and every holiday she asks me what she can bring. My two requests are always the same, her Hot Cider or Granola, both are amazing and remind me of her every time I make them.

I moved to Cincinnati from Toledo when I was 12 years old. Some 30ish years later and when I reflect on my childhood, Toledo is Home. In my memories, Toledo holds buckeye wars in the front yard, hot summer days swimming in the pool with my best friend, Lizard, my four older siblings, the much-younger version of my parents, my favorite older cousin, my grandmothers and my Aunt Sue, who still calls Toledo home. So when she visits, it’s as if she carries all of those memories with her in a way.

It should be said that when my Mom and my Aunt get together, their stories are worth hearing. The contagious ‘hooting’ with laughter that they do upon reflection of their lives, has kept us gathered around the table long after our holiday meals are through. Unfortunately, distance and time limits our gatherings, so granola serves as a stand in…when I bake it the house smells amazing, reminding me of Aunt Sue, my childhood and home.

Home. Sweet. Home.

Back on track to Aunt Sue’s Granola…when I asked her if I could share the recipe on my blog she was quick to tell me that her daughter-in-law, Deanne, had originally shared the recipe with her and like any respected cook knows, it is good practice to give recipe credit where it is due. So…this recipe started with Deanne, was then tweaked by Aunt Sue and then shared with me. However you decide to make this granola your own, it is delicious in a bowl covered in ice cold milk, sprinkled on top of greek yogurt, it stores well and makes a great gift.

And for me, when I smell it baking in the oven it brings me so much more…Happy Baking!

How to make Homemade Granola

Start by gathering and measuring the ingredients.

In a large bowl, combine the oats, nuts and coconut. In another bowl combine the applesauce, maple syrup, brown sugar, salt and stir or whisk until smooth. 

Pour the liquid mixture over the oat mixture and stir well to ensure that all of the oats are evenly coated. Spread onto a baking sheet and bake at 250°F for 1 hour and 15 minutes. To ensure the granola is a perfectly golden color, remove the baking sheet from the oven about every 20 minutes to stir and redistribute the granola.

Let the granola cool completely on baking sheets for about 1 hour. Spoon over yogurt with fresh fruit or in a bowl with ice cold milk. Enjoy!

Handy Hints for Granola

• The granola will crisp as it cools, so be sure to allow it to cool completely before storing. If stored while even slightly warm, it will soften and become stale quickly.

•I always double this Homemade Granola recipe. We are a family of five and the recipe, doubled, is enough for about 2 weeks.

•Homemade granola makes a great host/hostess gift. Just place in a mason jar and tie a cute ribbon around the lid.

 

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