Cast Iron Cooking~Nutty Skillet Granola

Wednesday, September 22, 2010

Something NEW...take a look at my page tabs. There is now a Recipe Index tab. I am working at getting all my posted recipes in there so you can search and find more easily.

Breakfast and cast iron skillets just go together. When I think of the two, I see images of crisp bacon, fat sausages and fluffy scrambled eggs. Maybe even pancakes but have you ever considered making granola in a cast iron skillet? I hadn't either until recently. What a wonderful granola this is!! Please note that the nuts and dried fruits can be changed around according to your tastes. I made 2 batches this last weekend. One with golden raisins and one with dried apples.

Nutty Skillet Granola
(Printable Version)

1 cup quick rolled oats
1 cup old-fashioned rolled oats
1 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup wheat germ
1/4 cup vegetable oil
1/2 cup real maple syrup
3/4 cup light-brown sugar, lightly packed
1 cup raisins

In a large bowl, combine both types of oats, almonds, walnuts, pecans and the wheat germ. Set aside. In a 12-inch skillet, place oil, maple syrup and brown sugar. Place pan over medium heat and stir constantly until the sugar is melted and the mixture just begins to bubble, about 3 minutes. Add the oat mixture and stir well to completely coat with the syrup mixture. Reduce the heat to medium-low. Continue to cook, stirring occasionally, until granola begins to sizzle and toast, about 3 to 4 minutes. Be careful not to burn it. Remove the skillet from the heat and stir in the raisins. Allow to cool for 10 minutes. Transfer the granola into a sturdy container with a tight-fitting lid. Serve immediately or let rest until cool enough to cover and store. Will keep for up to 2 weeks. Makes about 7 cups.

Posting this to Rednesday @ Sue's It's A VERY Cherry World. I LOVE red and it does dominate my world. I hope to post to this event more often! I will also be linking up to Michael Lee's Foodie Friday!