I’ve seen other bloggy friends make their own granola. I like crunchy cereal but there’s always the dreaded note in bold on the labels at the store: may contain traces of tree nuts. A few times I thought I had found a pure and nut-free granola, take the box home and crack it open. Taste a few clumps and feel a lingering numbness at the back of my throat. It’s hopeless!
As part of feeding myself and the family better, I gave homemade granola a try. This was the answer to my nut-free quest.
I took condensed milk as the binder as seen on A Recipe A Day’s blog when she made granola bars. The only thing needed was a fresh bag of rolled oats.
Here’s what I tossed together and baked on a greased cookie sheet at 200 ºF for about an hour:
- rolled oats (not the instant oats)
- wheat bran
- dried cranberries dried with blueberry juice
- dried apricot
- crystallized ginger
- sweetened condensed milk (about 1/2 can)
Chop the ginger and apricot in tiny pieces, leave the raisins and dried “blueberries” whole. Keep adding a little milk at a time and mix it in, about half a can was enough for the amount of oats in the bowl. Bake and toss every 30 minutes trying to keep some chunks whole.
Store in an airtight container, such as an empty mason jar. I’m putting mine in the fridge to hopefully keep longer.