Tag: breakfast
Maple & Olive Oil Granola

Maple & Olive Oil Granola

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My favorite granola recipe, Jule’s Granola was given to me by a friend also coworker, years ago.  She brought a bag to work one day, and being a granola hater, I passed on trying it. She offered again and added, “This ain’t your Quaker Oats guy in the funny hat-boxed granola”.  To appease her, I grabbed a handful, tossed it in my mouth, and BAM!  So good, crunchy, flavorful, filled with nuts and dried fruit, and sweetened with maple syrup. Nutty, buttery, sweet, chewy, crunchy-in a nutshell, damn delicious.  Instantly, I became a GRANOLA CONVERT.

I just wanted to include this photo of my Granola Queen. It’s a blast from the past: her beautiful wedding in Hawaii.

Go-To Granola

I immediately asked her for the recipe and since then I have cranked out batches of granola for family and friends.  Every Christmas we buy cute canning jars to fill with granola which we then gift.  Each person dutifully returns their jar for more granola next year.

Who Knew?

Very happy with Jule’s Granola recipe I never thought of trying another recipe until now.  The powers of social media strike again.  A notification on my phone titled “Genius Granola has a Cult Following” popped up.  This caught my eye.  I quickly scanned the recipe.  It called for olive oil, various seeds, pecans, coconut chips, maple syrup, and brown sugar.  I compared it to my gold-standard granola.  Hmm,  no dried fruit, definitely more seeds, less oats, more maple syrup and sugar.  The olive oil in place of veggie oil caught my eye.

Recipe Breakdown

Oatmeal- Use Old Fashioned not quick or instant.   I added an extra cup of oatmeal (comments on the original as being too sweet), plus the amount of sweeteners compared to my fav recipe was significantly more.

Olive Oil– I happened to have a bottle of vanilla olive oil, so I used it. Mild, floral, citrusy olive oils

Adds- Add whatever mix-ins you like.  I didn’t have sunflower seeds so I used almonds and sesame seeds so what the heck that’s what I added.  Coconut chips from TJ are preferred but you could use large coconut flakes.

Dried Fruit- I love sweet & tart dried fruits in my granola.  I added a blend of raisins, cranberries, and blueberries.  Leave it out, add some in…your choice. Pistachios and either apricots or dried cherries would be smashing.

Sweeteners- The recipe calls for a combination of maple syrup and light brown sugar.  There were quite a few comments about the granola being too sweet.  So do I decrease the sweeteners (which many did by omitting the brown sugar) or add more oatmeal?

Spices- Change the flavor profile by adding cinnamon or even cardamon. (start with 1 tsp of cinnamon) or a Chai tea spice.

Baking: The original recipe is on Food52  by Nekisia Davis of Early Bird. Directions say to spread the mixture evenly on a baking sheet. My advice is to divide the mixture in half and use two cookie sheets. The layer of granola in one pan is too thick and will not dry and crisp very well. You should still mix it every 10-15 minutes.

This granola is loose, not clumpy, and is perfect for ice cream or yogurt topping. Use it in Natasha Picowicz’s Nubby Granola Shortbread. If you like chunks of granola, make Jule’s Granola, which is still our family favorite (yes, we voted). This is a close second, though.

Now go and make a batch of my 2nd  favorite granola,

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5 from 2 votes

Olive Oil & Maple Granola

Homemade Granola with maple syrup and olive oil
Course Breakfast, Munchie, Snack
Cuisine American
Keyword granola, maple syrup, oats, olive oil, pecans
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients

  • 4 cups old-fashioned rolled oats Original recipe calls for 3 cups
  • 1 1/4 cups raw pecans coarsely chopped, although I was lazy and left them as halves
  • 1 cup coconut chips or flakes (large)
  • 1/2 cup hulled raw pumpkin seeds
  • 1/2 cup hulled raw sunflower seeds sub slivered almonds

Sweeteners

  • 3/4 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon kosher salt plus more to taste

Optional

  • 1-2 cups dried fruit such as raisins, cranberries, diced apricots, or dried cherries

Instructions

  • Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, oil, brown sugar, and 1 teaspoon of salt until well combined. Add optional spices if using.
  • Spread the mixture in an even layer split between 2 rimmed baking sheets. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted. Halfway through baking, rotate sheets from top to bottom and turn each back to front.
  • Remove the granola from the oven; season with salt to taste. Let cool completely before serving.
  • Add dried fruit, after granola cools. Store in an airtight container.

Notes

Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.
Best Damn Waffle, No More WAFFLING Around

Best Damn Waffle, No More WAFFLING Around

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National Waffle Day was YESTERDAY  a couple of days ago and yep, I missed it.  But it did guilt me into pulling out my waffle maker, trying yet another waffle recipe, and finishing my waffle post.  In my defense, I did some tinkering on a Black Sesame Waffle recipe from Cooking Therapy (a very nice Asian-inspired blog 🧇🧇🧇🧇 rating ) and they turned out pretty darn tasty.  So, in honor of National Waffle Day I give you…

Black Sesame Waffles 🧇🧇🧇🧇

My current obsession is black sesame seeds. I have been adding them to mochi recipes, garnish, salad dressings, and just about anything that needs a pop of color and flavor.  Joy Cho’s Sour Cream Gem Cakes  topped Black Sesame Icing is a favorite.  I bought a bag of black sesame seed powder, when I opened the bag the aroma of black sesame came wafting out of the bag…hmmm, it smelled delicious.  Couldn’t wait to try it in a recipe.

The Black Sesame Waffles did not disappoint.  The recipe is a snap and makes 4 square Belgian waffles.  Yep, sitting down to breakfast in 20 minutes.

Melt butter, combine with egg and milk.  Stir in dry ingredients-give it a quick stir and presto, yummy waffles.  The batter with AP flour was thick enough to be spooned with an ice cream scooper into the waffle iron.  The waffles were crispy on the outside, substantial on the inside and delicious.  Serve with fresh berries and maple syrup or sweetened condensed milk.

I tinkered with the recipe to lighten the waffle without giving up the crispy exterior.  First, switch the all-purpose flour (KA) to a lower protein flour.  I used White Lily Flour which has a lower protein count and is made of soft wheat.  It’s the biscuit flour of the South.  Second, separate the egg yolk from the white. The yolk is added with the butter and milk while the white is whipped to soft peaks before folding it into the batter.

King Arthur AP flour in these bad boys

The White Lily Flour batter and egg white had a thinner consistency.  It yields a lighter waffle with a nice crispy exterior.  The black sesame gives the waffles a subtle nutty flavor and a buckwheat hue.  Add this waffle recipe to your “gotta make this for breakfast” bucket list. But don’t stop here, more delicious waffles to follow!

Let’s Do The Time Waffle Now

April 2021

The waffle quest continues.  Our trusty waffle makers (yes, multiple) finally bit the dust.  Both were classic machines that produced waffles you would find at your favorite diner.  One made heart shape segments and the other was classic round.

So we bit the bullet and bought a fancy-schmancy machine (we LOVE waffles).  I do like it, but (you knew that was coming)…it makes Belgian Waffles, deeper pockets, thicker waffles.  You need lots more batter to fill it.  They’re tasty but it’s just not the same as that crispy, light waffle you get with the classic round waffle maker.

Waffle Love

AND, when you spend that much on a waffle iron you justify it by EATING WAFFLES FOR BREAKFAST, LUNCH, AND DINNER.  So here are the waffle recipes I have tried so far…

Mochi Waffles from A Common Table– these were so good!  I added a touch more milk to the batter and was rewarded with a crisp on the outside, a little chewy inside, delicious waffle.  I’d make it again in a heartbeat. Rating 🧇🧇🧇🧇

Raised Waffles from Marion Cunningham’s iconic Breakfast Book via Saveur Magazine.  Throw together a yeast batter the night before, add eggs and baking soda in the morning, voila’ light, crispy, moist waffles! These were super light (best described as ethereal), with a bit of tanginess from the yeast.  I liked them, but the hubster deemed them too airy.  Fantastic in a classic round waffle maker. Rating 🧇🧇🧇+

Aurora’s Pancakes from the Friends Cookbook tweaked for waffles.  Sadly, even tweaking this recipe, the waffles were sub-par.  Save this recipe for pancake day, it makes Ah-mazing pancakes!  It works a little better in the classic round waffle maker, just not in a Belgian Waffle maker.  Rating 🧇 but 🥞🥞🥞🥞 for pancakes!

Finally, the King Arthur Buttermilk Waffle recipe wins the day.  The perfect balance of crispness and tenderness.  Delicious.  Using pastry flour and almond flour creates a light, crisp, tender waffle- I’m awarding it 🧇🧇🧇🧇🧇.  Make these now.  Sammy approved, goes well with fried chicken.

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Black Sesame Waffles

An easy waffle recipe made with black sesame seeds for a hint of nuttiness
Course Breakfast
Cuisine American, Asian-American
Keyword Black Sesame Seed, Black Sesame Waffles
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 servings

Ingredients

  • ¼ cup black sesame seeds If using black sesame powder, use 3 tablespoons
  • ¼ cup unsalted butter melted
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 large egg separated, reserve egg white in a small mixing bowl
  • ½ cup whole milk
  • ¾ cup+ 1 Tbsp White Lily Flour (98gm) See notes for AP flour.
  • 1 tsp baking powder

Instructions

  • Toast the black sesame seeds for 20-30 seconds. Add black sesame seeds to a food processor or spice grinder. Pulse until it has broken down into a fine powder. Set aside. It is also available pre-ground as sesame powder. Use 3 tablespoons of powder.
  • Separate egg yolk and egg white.
  • Add the melted butter, granulated sugar, vanilla extract, salt, egg yolk, and whole milk to a large bowl. Mix until well incorporated.
  • Add the black sesame seeds, flour, and baking powder to the mixture and mix until well incorporated.
  • Beat egg white until soft peaks form. Stir a quarter of the white into the batter then fold in the rest. The batter will be loose and very pourable.
  • Preheat waffle maker. The batter will make 4 Belgian waffles with a bit leftover.
  • Add about 1/3-1/2 cup of the batter to each square of the waffle iron, because the batter is loose it will fill the square. Cook for 3-5 minutes until brown and crispy. Once there is no more steam coming from the waffle iron, the waffle should be done. The waffles will be darker than normal due to the black sesame. Follow directions for your waffle maker.
  • Serve with butter, maple syrup, and fresh berries.

Notes

 Cooking Therapy Recipe
3/4 cup all-purpose flour.  Add entire egg to wet ingredients.  The batter will be much thicker than the recipe with pastry flour so you can make smaller organic shaped waffles.  Use 1/4 to 1/2 cup of batter in each square.  
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Classic Buttermilk Waffles (King Arthur)

Waffles! Crisp and golden, perfect with maple syrup and butter or berries and whipped cream or fried chicken. Made with pastry flour it will be extra crispy, and light as air inside. Made with all-purpose flour the waffle is a little denser — still light, but chewier on the inside. The optional almond flour adds a nice nutty flavor.
Course Breakfast
Cuisine American
Keyword buttermilk waffle, king arthur baking, waffle
Prep Time 10 minutes
per waffle 5 minutes
Total Time 15 minutes

Equipment

  • Waffle Iron

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk 397g
  • 8 tablespoons unsalted butter, melted, cooled 113g
  • 2 teaspoons vanilla extract
  • 215 gms White Lily AP flour which falls in between AP and pastry flour in terms of protein content and is made from soft wheat. or use ~2 cups of 227g King Arthur Pastry Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon granulated sugar Sweet waffle use 2 T (25mg) for savory recipe, omit sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt table salt use 3/4 tsp
  • 1/4 cup almond flour 24gm optional; for flavor. Use up to 48 gm
  • *Leave out the sugar if you want savory waffles such as the type you'd use as a base for creamed chipped beef or fried chicken

Instructions

  • In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
  • In a separate bowl whisk together the dry ingredients.
  • Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
  • Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Notes

Waffles are best when eaten as soon as they're made, but you can place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.
The Perfect Pancake

The Perfect Pancake

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I got home from rowing the other morning and spied our stainless steel mixing bowl sitting on the counter.  Hmm….looks like Wes made pancakes for breakfast.  There was just enough batter left in the bowl for one good size pancake.   The griddle was still on the stove so I turned the flame on, higher than I should have as a grumbling stomach will do that to you, and ladled the batter onto the pan.  I watched as the pancake began to rise, bubbles formed and just as the edge of the pancake began to look dry I flipped it over.  Immediately the pancake puffed up and I thought THIS IS THE PERFECT PANCAKE.  I need to take a pic (ok, multiple pics) and wax poetically about this puppy.

DSC04204

 

As I was taking the photos a horrifying thought popped into my head.  WHAT IF Wes actually used Bisquick this morning?!  I couldn’t possibly immortalize a pancake made with a box mix.  This was the perfect pancake, no chance this was a from a box but I had to be sure….I called him and this was the conversation that ensued.

 

 

 

 

DSC04206

 

Me: So, you made pancakes this morning?

Him:  Yep.  I left you some batter.

Me:  Yep.  Saw that.

Him:  Yep.  It’s pretty good.

Me: Ok (exasperated tone), is it Bisquick or from scratch.

Him:  What do you think?

Me:  Noooooooooooooo

 

The smug look that crosses his face whenever I guess wrong…makes me shudder even thinking of it.  It’s the look that says “HA,  Ms. Foodie you are wrong, epic tastebud fail”.

Me:  Scratch (with conviction)

Him:  Yeah, scratch (with a tinge of resignation)

Me: HA, I KNEW IT!  No way was that from a box.  Happy Dance, uh huh, uh huh…..

DSC04209

In all fairness, Bisquick pancakes are pretty darn good and Wes does tweak them by adding melted butter.  In a pinch or when feeling lazy we pull out that bright yellow box with the bold blue letters….and in a blink of an eye, pancakes anyone?

Our favorite pancake recipe comes from…don’t laugh, The Friends Cookbook.  Yes, those friends..Ross, Rachel, Monica, Joey, Chandler and Phoebe.  Trust me…the pancakes are delicious.  Fluffy, tender, buttery, perfect with maple syrup or adorned with fresh berries or bananas.

Darn, why didn’t he leave me more batter!

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Aurora’s Pancakes

Classic pancake from the Friend's cookbook
Course Breakfast
Cuisine American
Keyword pancake
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 1/4 cup milk 2% or whole milk works
  • 2 large eggs
  • 4 tbsp 1/2 stick, butter, melted, plus extra for the pan

Instructions

  • Combine the flour, salt, sugar, and baking powder in a large bowl, using a whisk to remove any large clumps.
  • Pour the milk into a large measuring cup. Add the eggs and melted butter and beat with a fork until smooth.
  • Slowly stir the wet ingredients into the dry ingredients using a rubber spatula. Do not overmix the batter.
  • Heat a griddle or large skillet. Grease the pan with a little butter. Drop several tbsp of batter on to the pan for each pancake.
  • Cook until the tops are covered with bubbles. Flip and continue cooking until the bottoms are golden brown. Repeat the process with the remaining batter.

Notes

Makes about 15 4-in pancakes.

 
Anatomy of a Breakfast Bowl (Char Siu & Egg Over Rice)

Anatomy of a Breakfast Bowl (Char Siu & Egg Over Rice)

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I love Sunday morning breakfast. Instead of the rushed quick bite Monday through Friday grind, weekend breakfasts are leisurely and quite the production.Waffles, pancakes, bacon, sausage, scrambled eggs, and homemade buttermilk biscuits or if we are feeling ambitious, puffy French omelets.  Just brewed coffee and fresh-squeezed orange juice round out the meal, or mimosas for special occasions, ahhhhh the good life.  Often, our Sunday breakfasts will have an Asian vibe.

During football season you will always find a big pot of congee sitting on the stove. Congee or jook is a delicious savory rice soup and is great for breakfast or halftime.  The soup starts with chicken stock flavored with ginger and scallions. Add rice and simmer until the kernels have softened to an almost creamy consistency.  Hot steaming bowls are brought to the table where everyone adds their own toppings. Shredded chicken, green onions, pickles, lettuce, and cilantro.  To go along with the jook, Chinese donuts–deep-fried pillows of yumminess that give beignets a run for their money.

DSC04127

Hands-down, a favorite breakfast for my kids is homemade Chinese bbq pork (char siu) served with eggs–barely scrambled or sunny side up (keep that yolk runny) on top of a bowl of steamed white rice.  I found a new recipe for char siu on Burp Appetit’ that looked and sounded mouthwateringly good. Naturally, I had to try it. Instead of oven roasting, it calls for braising the pork in a sweet, salty sauce which includes hoisin paste and 5 spice powder.  By braising, we don’t need marinading which shortens the cooking time. Best of all, it’s delicious! With a batch of char siu made, this past Sunday’s breakfast was a no-brainer, Char siu, eggs, and rice. Yep living life one bowl at a time.

Char Siu and Egg over Rice:  Anatomy of a Breakfast Bowl

The perfectly cooked egg by Jamie

Kid tested and approved by Jordan

Hi Claire 🙂

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Char Siu, Chinese BBQ Pork (Braised method)

Course Main Course
Cuisine Asian
Keyword barbecue pork, char siu, Rice Bowl
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

~1-1.25 pound pork belly without skin, or pork neck or cheek meat cut into strips (3)

Marinade/Sauce

  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon white pepper
  • 2 tablespoon honey
  • 2 tablespoon sugar
  • 2 tablespoon Hoisin sauce for a less sweet version, sub oyster sauce
  • 1 tablespoon Chinese rice wine
  • 1/2 -1 tsp 5-spice powder

To cook:

  • 2 tablespoon oil
  • 1 cup water

Instructions

Method:

  • 1. Heat wok on medium heat. When the wok is hot enough, pour 2 tbsp vegetable oil into the wok.
  • 2. Place the pork belly strips into the wok and brown both sides for about 3-4 minutes. Add the rest of the sauce ingredients into the wok. Stir and ensure the pork strips are coated well with the sauce.
  • 3. Turn the heat to low and gently simmer for 40 minutes or until pork is tender. Turn the pork every 10 minutes to ensure both sides are evenly cooked.
  • 4. By 30 minutes, the sauce will be reduced by half and start turning sticky. Once the pork belly is tender to touch, remove from the wok. Then pour the sauce into a clean bowl and reserve that to dress your steamed rice. Leave a tbsp of sauce/oil in the wok.
  • 5. Heat the wok on medium heat and return the pork belly back into the wok. Sear the meat on both sides for about 2-3 minutes each side until they are charred to your liking.
  • 6. Remove and glaze with honey. Then, slice the pork belly. Serve with warm steamed rice, noodles or bao.
Jule’s Granola

Jule’s Granola

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All things southern is the line my daughter uses on her posts from Houston, Texas.  Yes, my Cali girl is now a transplanted Texan, temporarily, hopefully.  She is finishing her 1st year at Rice University and loving it. I now have a vested interest in Texas. This means when I visit her my first question (well after how are you?) is where and what do we eat?!  Houston has great food….very diverse, Tex-Mex, great Pho, fusion, taco trucks, you name it-Houston has it.   Check out the article on the Houston food scene in the Washington Post, Best Food Cities in America.

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I started following the blog, The Homesick Texan, a couple of years ago (hmm portent of things to come?).  A transplant to New York City, the author takes us on a culinary tour of her home state.  Great recipes and entertaining writing have led to 2 cookbooks and quite a few followers. She waxed poetically in her blog about her Uncle Austin’s Granola and I was happy to find the same recipe, but in a smaller quantity in her 2nd book.  The intro to the book’s granola recipe describes Uncle Austin’s Granola and how the difference might be the love he puts in it, yadayadayada.  Confused by the different proportions of the ingredients between the 2 recipes I sent an e-mail to her.  Her response was “the proportions are different because they’re different recipes” end of the reply.

Ok, my bad, your intro led me to believe it was the same recipe.  I see she has adopted a “New York attitude”, despite being a Homesick Texan.

Lucky Me I Have a  Go-To Granola Recipe

The granola recipe in her book is ok. The amount of oil and honey creates a very wet mixture. During baking, I lowered the temp to 325 in order to dry the granola without it browning too much. Maybe Uncle Austin’s Granola on her blog is better but I think I will stick to my go-to granola recipe, Jules’s Granola.  Try it, I think you’ll like it.

Granola Tips

The base recipe is old-fashioned oats, brown sugar, maple syrup, oil and vanilla. From there you can vary the add-ins.  I love unsweetened coconut flakes, and any kind of nut works, such as pecans, almonds or pistachios.  Add pepitas and even a bit of sesame seeds as a portion of the nuts (2-3 tablespoons).  Dried fruit such as a mixed berry medley of raisins, dried cranberries, and blueberries or an island-inspired blend of mango, papaya, and pineapple top my list of favorites.  You do you and add whatever you like.

Adding dried milk powder adds a toasty richness and a touch of sweetness.  Though not a whole lot, it does add protein too.  It’s optional but if you have milk powder, by all means, add it.

There are two camps of granola folks, the loose, clump-free one and the clusters camp.  I like clusters or clumps of granola.  The secret is to compress the oats before baking and leaving the pan alone while baking-no stirring!  Place another baking sheet on top of the sheet of oats and…wait for it, step on it. Yep, serious compression.  This will smoosh the oats together and allow them to bake as clusters.  For loose granola, skip this and stir the oats occasionally during baking.

For the holidays, we fill glass jars with our homemade granola to gift to friends and co-workers.  The tags on the jars include a note “Return the jar for a refill next year, xxoo Santa”.  Invariably, the jars all come back.

It’s great sprinkled on top of yogurt and fresh berries or in a bowl with milk.  My favorite way is by itself for the hand-to-mouth toss, but in this world of transparency….gotta tell ya, granola is high in calories, so be judicious…if you’re skipping that burger lunch, have at it, if not, go easy!

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Jules's Granola

My favorite granola of old-fashioned oatmeal, maple syrup, brown sugar, and chock full of fruits and nuts!
Course Breakfast, Snack
Cuisine American
Keyword granola, oatmeal
Prep Time 2 minutes
Cook Time 1 hour 45 minutes

Ingredients

  • 1/3 cup light brown sugar
  • 1/3 cup maple syrup +1 T honey
  • 4 t vanilla
  • 1/2 cup vegetable oil substitute coconut oil or butter for vegetable oil, up to 1/4 cup, max.
  • 1/2 tsp salt
  • 1-2 tbsp powdered milk optional
  • 1/2-1 tsp cinnamon optional
  • 5 cups old fashioned oatmeal yeah, like the one with the Quaker on the box
  • 2 cups nuts I use pecans and/or almonds. pistachios also work well. Pumpkin seeds or pepitas can replace 1/4-1/2 cup of nuts as an option
  • 1/2 cup unsweetened coconut flakes

Add-ins after baking

  • 2 cups mixed dried fruit cut into small pieces cranberries, mango, pineapple, blueberries, raisins, cranberries or my fav, dried blueberries

Instructions

  • Mix first 5 ingredients and powdered milk if using, then add oatmeal, nuts, and coconut flakes and mix well.
    Spread on a lipped baking sheet lined with a silicone mat or parchment paper. Cover with another sheet of parchment or silicon mat and cover with the same sized baking sheet. Press down firmly to compress mixture, this is how you get clumps of granola. My secret, I step on the top pan to smash the granola down-it works! 
    Bake at 325 for 30 minutes. Remove from oven for 10 minutes, bake again for another 12 minutes until golden brown. 
    Let cool in pan. Using a spatula or dough scraper lift granola off the sheet. Break granola into desired-size clumps.
    Add dried fruit.
    Store in an airtight container.