Oh hello, blog that I haven’t written in for a long time, how are you? No great excuses for my neglectfulness; I just wasn’t feeling it, I guess.
Okay, enough chitchat. Several days ago we received notification that the power company would be working on our power grid and would be shutting off power during the work. We were told to prepare to lose power starting as early as 8 in the morning, and not get it back until as late as 5 in the evening. That was a potential nine hours without heater, stove, oven, computer, anything!
I immediately went into emergency prep mode. I made bread so we could have sandwiches for lunch. I made seitan that we could grill outside for dinner. And I made granola so we could have a yummy breakfast. We could have done simple fruit and oat breakfast bowls, those are a favorite around here, but I wanted something special because why not.
I found this recipe for oil-free granola that I wanted to try. I doubled it and played around with the ingredients. We really liked how it turned out. Without the oil, it didn’t get quite as crispy as granola usually is, but it was delicious nonetheless.
The power went out at 9 and came back on about 2. The day was sunny and not too cold, so our five harrowing hours without electricity weren’t actually too bad. We had a fire in the fireplace for warmth, sunlight streaming through the windows, plenty of food that didn’t require the stove or oven, and our schoolwork kept us busy pretty much the whole time.
Makes about 10 cups
4 cups rolled oats
1 cup chopped almonds
1 cup chopped walnuts
1 cup chopped dates
1 cup chopped dried pineapple
1/2 cup raisins
1/2 cup dried cranberries
1 cup sunflower seeds
2 tbsp ground cinnamon
1 cup water
2 tsp vanilla
1 tsp salt
1 1/3 cup honey, agave, or maple syrup
Preheat oven to 325.
Combine dry ingredients (oats, nuts, fruits, seeds, cinnamon) in a large bowl. Set aside.
Heat water, vanilla, salt, and honey in saucepan for 2 minutes. Pour over dry ingredients and mix well.
Spread in thin layers onto baking sheets (I used two 10×15 sheets and one larger, I don’t know the dimensions of the larger pan).
Bake for 25-30 minutes, stirring every 10 minutes. Allow to cool completely. Store in airtight container at room temperature up to 3 weeks.