Comments on: Chameleon Granola

By: renbeth

renbeth — Mon, 29 Jun 2009 14:13:02 +0000

We finally, finally tried making our own granola this past weekend using your recipe . . . I can already tell it is going to change my life. Thank you for your granola inspiration & guidance!

By: Ed

Ed — Fri, 06 Mar 2009 20:29:22 +0000

try Wake Robin cream on top yogurt. It is excellent, and is made on a family farm in Elbridge, which is a lot closer to Syracuse than is Interlaken.

By: Jen

Jen — Sat, 23 Feb 2008 14:41:20 +0000

Jordan, hopefully you’ll see this…I’m so glad it turned out for you! It really is so flexible. I think I’ve seen that cookbook…a chef I know is in there, he’s linked on my side bar. Yum yum eat up!

By: Jordan

Jordan — Sat, 23 Feb 2008 07:15:55 +0000

Finally made this tonight, Jenn. Totally delicious. Made it with: old fashioned rolled oats, oatbran, wheatbran, flaxmeal, sunflower seeds, millet, honey, molasses, maple syrup, applesauce, vanilla, cinnamon, nutmeg. Thanks a tonne!

Also, I randomly saw in a store window today a recipe book that shared the ‘homage to Manitoban food’ theme of your Red River Muffins post. A whole book devoted to Manitobans cooking/baking Manitoban things. Not sure what to make of the fact that it was a rather thin book.

By: Jen

Jen — Tue, 19 Feb 2008 01:41:30 +0000

Hi Katie. This granola could EASILY be made sugar-free. That’s the beauty of the flexible recipe. Almond butter would definitely work. You could even thin it out with some skim milk. Can you have fruit? Then you could use fruit purees like applesauce, too. Basically you just want enough of a liquidy component to turn the dry ingredients into something resembling a crumbly dough. Have you heard of stevia? It’s a naturally sweet herb (leaf) that is crushed to make a powder and it’s remarkably sweet. Thanks for the comment!

By: Katie

Katie — Mon, 18 Feb 2008 23:13:28 +0000

Hey Jenn,
Love the granola recipe! I want to try it, but I am on a sugar-free diet right now. Do you have any ideas for substituting the honey/molasses/and maple syrup? Maybe just almond butter would work? what do you think. I love your blog.

By: dekpe

dekpe — Thu, 07 Feb 2008 02:13:19 +0000

Hi Judi, thanks for your lovely comment. It’s wonderful hearing about the memories that food evokes. I think that’s what makes it so powerful–something we organize our lives around, really. It can bring us so much joy, and waves of nostalgia. That’s great that you like reading about eating…there will be something here for everyone!

By: Judi

Judi — Wed, 06 Feb 2008 16:34:52 +0000

Good Morning Jen…I know I am going to love this Blog of yours. I may not like cooking but I love reading about eating! Your breakfast blog has brough back a wonderful memeory for me. In the 50′s,my Dad would join us at the lake on weekends and not only did he bring the gas for the boat but he always made Sunday breakfast. He learned to cook at the Sals in the early 40′s. You can see his picture at the Sals in Headingly. He made bacon and eggs with fresh tomatoes and then horror of horrors, he fried the bread in the bacon fat. He would make it all into a “ship wrecked sailor on a raft” (an egg and tomatoe on top of a toast) complete with a toothpick flag. Ahhh..sweet memories. He is 90 now and still loves his bacon and eggs and tomatoes but no more fried bread.