Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
You're reading one of recipes available free. Full library with Gastronome.
TIP: I never buy oat flour. I just dump some oats into my food processor, whiz for about a minute, and then I have oat flour! It's so much cheaper this way and is so easy-to-do. Preheat oven to 275°F In a large bowl, combine the oats, oat flour, salt, cinnamon, and Brown Sugar Splenda. Stir to combine. Add the syrup and stir well until the syrup is evenly distributed. Add the melted butter and again stir until all of the oats are evenly coated. I like little, crunchy nuggets of granola when I eat it. To make the nuggets, grab a small handful of the granola mixture and firmly squeeze it in your fist to make glob. The mixture should hold together fairly well. Over a rimmed sheet pan, gently break the blob into smaller nuggets. Repeat with the remaining mixture. When finished, you should have a single layer of larger nuggets, smaller nuggets, and loose pieces of oatmeal. Don't move the granola once it is in the sheet pan or the nuggets will fall apart. Some people do not like larger nuggets of granola. If you prefer granola with loose pieces of oats, just dump the granola directly onto a sheet pan after you have mixed everything together. Just give the sheet pan a quick shake to evenly spread everything out. Bake the granola for 20 minutes. Take the sheet pan out of the oven and very, very gently stir the granola. You, after all, do not want to break apart the nuggets you made earlier. Put the sheet pan back in the oven for another 8 minutes or so for a lightly toasted granola. If you like your granola really toasted, you can leave it in for several more minutes. Remove it from the oven and leave it in the sheet pan until it has cooled completely. The granola will get crispier as it cools. Toss with your desired mixed dried fruits, nuts, and seeds. Store in a sealed container. After you make this the first time, make a note to yourself and decide if you would prefer the next batch to be sweeter or less sweet. I actually prefer my granola less sweet so I often add less