A Traditional Farm Life - Homemade Granola

A Traditional Farm Life

By Shasta Hamilton

Greetings from Enterprise, dear friends!   You can imagine my surprise this afternoon to peek around the corner and see two giggling girls “galloping” down the narrow hallway at The Buggy Stop.  Our four-year-old was “driving” her 10-year-old sister down the hall holding onto her apron strings as the “lines.” 

The brief blur of billowing skirts along with their unbridled joy for the fun of the moment was a snapshot of their childhood I hope I shall never forget.

Interestingly, the subject of childhood memories has come up here more than once lately.  We’ve had some interesting family discussions this week as our older children reminisce and compare their early years to that of the current crop of youngsters. 

They are of the opinion that their younger siblings have it much easier than they did.  While they are probably not the first older children in a large family to think this over the years, it is a thought that bears serious consideration. 

Certainly our parenting philosophy has not changed, but it is probably safe to allow that some of our application has evolved over the years as our family has grown and circumstances inevitably change.

One of these conversations about “old times” brought out the fact it had been a long time since we had homemade granola for breakfast.  Come to think of it, I was pretty sure I had not made granola in the eleven months we’ve lived here in Enterprise.  There were many years where homemade granola was the only cold cereal regularly on the Hamilton’s breakfast table.

We would buy quick oats in a 50 lb. bag from a bulk food store near Hutchinson.  Raw sunflower seeds were also very affordable there, and if finances allowed, we could afford to splurge on some raisins.

I would melt butter, add some brown sugar, homemade pancake syrup, salt, and vanilla, whisk it together and toss it with the quick oats and sunflower seeds until coated.  It was then toasted in the oven, stirring occasionally, until golden brown.  The trick was to take it out when just dry and golden brown but not overly brown and burned. 

We would make yogurt by the gallon with the milk from our first milk cow, “Clarabelle,” and mix it with our homemade granola for breakfast.  Yummy!

Alas, current circumstances have prevented our having a milk cow, and our cold breakfast cereal has been coming in cardboard boxes from the store.  The novelty of cardboard cereal from a box has worn off, and ironically the children have been longing for what was once so commonplace and boring for breakfast.

When I looked up the granola recipe in the breakfast section of my 3-ring binder of family recipes, I was surprised to discover the recipe I once had memorized years ago did not look right to me now.  Where did my old friend go?  I may never know, but after all, my memory is not what it used to be . . .

I turned to a recipe given to us by an Amish Mennonite friend back in the Hutchinson area.  She gave us some of her granola as a gift years ago, and everyone loved it.  I begged the recipe at the time and filed it away.  This morning I pulled it out and soon the kitchen was fragrant with the spicy smell of sweetened, toasting oats once again.

It’s a good thing granola recipes are forgiving.  If you don’t like sunflower seeds, substitute sliced almonds.  Can’t stand cinnamon or coconut?  Leave them out, if you please.  As long as you have oats tossed with syrup and toasted, you’ll have granola.

I didn’t happen to have coconut, flaxseed meal, or even sunflower seeds on hand this morning.  Fortunately, I did at least have a few dried out raisins tucked away in a corner of the pantry out of the kid’s reach! 

Homemade Granola

12 cups (42 oz. canister) oatmeal,

quick or old-fashioned, or any

combination of both

1-1/2 cups shredded coconut, optional

1 cup ground flaxseed meal, optional

3/4 cup raw or roasted, salted

sunflower seeds, optional

1-1/2 cups brown sugar, packed

1 cup (2 sticks) butter

1/2 cup water

1/2 cup peanut butter

1-1/2 tablespoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 to 2 cups raisins, as desired

1.  Preheat oven to 350 degrees.

2.  Place oatmeal, coconut, flaxseed meal, and sunflower seeds in a large bowl; mix well.

3.  Melt butter in a saucepan, add remaining ingredients, and whisk over low heat until peanut butter is melted and syrup is smooth.

5.  Pour syrup over oatmeal mixture in large bowl and stir until evenly coated.  Spread evenly 1/2” deep into 4 (9x12”) pans, 2 large cookie sheets, or whatever rimmed pans you have handy..

6.  Place pans in oven on both racks and bake 15-20 minutes.  Rotate pans from top to bottom rack.  Reduce heat to 300 degrees and bake 15 minutes more.  Stir carefully to avoid completely breaking up clumps.  Continue baking, checking and stirring every 15 minutes until granola is dry and light golden brown. 

7.  Remove from oven and add raisins; stir in.  Allow to completely cool before transferring to an airtight container.  May store at room temperature.

Yield:  12 to 14 cups granola.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.