Sweet Chili Granola

>> Saturday, March 24, 2012

If you haven't read Writing Chapter Three, we've been dealing with some stuff this week. Cranky baby stuff. Like, she skipped two naps today. So, we just got back from a l.o.n.g drive in the country after paying over $4 a gallon in gas, no less -- I'm cheap about car-trips lately -- begging Ada to please, please, please fall asleep. And she did. The minute we pulled into the driveway, she woke up again.

But enough about that. Tomorrow we're running a 15K. Leaving this one at home with grandpa, who assures us he's bringing his patience . . .

Stephen's racing it. I'm treating it as an excuse to run double digits again (with warmup, I'm planning to do 10 total, maybe 11). Thankfully, my rolled ankle is feeling much better. Not perfect. But OK enough to participate.

Recipe time. I think this might be the first time I've ever made granola. I thought I'd make it an interesting batch. The combination of flavors is fun -- it has a kick to it, too.


What you'll need . . .
  • 1/4 cup Earth Balance or butter
  • 1/4 cup sweet chili sauce (I used Wegmans brand)
  • 1/3 cup brown sugar
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons water
  • 3 cups rolled oats, uncooked, of course
  • 1/2 cup dry roasted almonds, sliced*
  • 1/2 cup sesame seeds

Method . . .
  1. Preheat your oven to 325 degrees F. Find a rimmed baking sheet. I imagine you can use a regular sheet, but it'll be hard to stir during the process without dropping oats everywhere.
  2. * I highly recommend using dry-roasted almonds. They get super crunchy this way. I just took mine and cut them in half with a knife, ultimately creating lots of crisp pieces.
  3. In a small saucepan, combine the Earth Balance and chili sauce over medium heat. Then add the brown sugar and soy sauce.
  4. In a large bowl, combine the rolled oats, almonds, and sesame seeds.
  5. Add the cold water to the sugar mixture. Stir well. Then pour onto the dry ingredients. Mix well.
  6. Spread mixture over the entire rimmed baking sheet. Place in the oven and set timer for 30 minutes.
  7. I stirred the granola every five minutes to get everything nice and toasted. Then let cool before eating.

Back to the craziness. Hopefully I won't be logging any more miles after 9PM tonight. So far, so good.

Have a great rest of your weekend!

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