Homemade granola (Bob Chamberlin / Los Angeles…)
Make homemade granola using the excellent recipe in Christine Moore's new "Little Flower" cookbook, changing the mix of nuts and dried fruit depending on what appeals to you at the moment. The granola mix makes a terrific gift, packaged in cute storage jars.
RECIPES: 25 homemade holiday gift ideas!
Homemade granola is just one way to get crafty this holiday season with homemade gifts from the kitchen. We've compiled 25 great ideas, ranging from quick and simple gifts (perfect if you're working with kids) to more intricate projects that call for a little extra time and patience.
Some gifts will last for weeks, perhaps more. Others are best eaten within a day or two.
Not only are homemade gifts a great way to save money during the holiday season, they're a thoughtful and creative way to show how much you care.
For additional homemade holiday ideas, check out our updated "Los Angeles Times Holiday Cookies" e-book. The cookbook now includes 65 recipes from a wide range of sources, including world-famous pastry chefs, favorite bakeries and home cooks. And check out the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's.
Each book is $4.99. They are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.
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Total time: 50 minutes, plus cooling time
Servings: Makes 16 cups
Note: Adapted from Christine Moore's "Little Flower: Recipes From the Cafe."
1/2 cup vegetable oil
1/2 cup light brown sugar
1/2 cup maple syrup
1/2 teaspoon salt
1 tablespoon vanilla extract
4 cups old-fashioned rolled oats
3 cups mixed chopped nuts (almonds, pecans, walnuts, pistachios, hazelnuts and pumpkin seeds)
4 cups mixed chopped dried fruit (sour cherries, cranberries, apples, pears, apricots, raisins, dates)
1. Heat the oven to 325 degrees. Line two jellyroll pans with silicone mats or parchment.
2. In a saucepan over medium-low heat, heat the oil, sugar, maple syrup and salt until clear, stirring occasionally. Remove from the heat and stir in the vanilla extract.
3. Place the rolled oats and the mixed nuts in a large mixing bowl and pour the sugar mixture over. Stir with a spatula to coat the oats and nuts evenly. Divide the mixture between the lined jellyroll pans, patting with the back of a spatula to make thin, even layers.
4. Bake until golden brown, about 30 minutes, rotating the sheets and stirring halfway through.
5. Cool slightly before stirring in the dried fruit and storing. The mixture will keep in a tightly covered container at room temperature for at least a week.
Each ½ cup serving: 238 calories; 4 grams protein; 31 grams carbohydrates; 3 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 18 grams sugar; 67 mg sodium.