Rockwood Bakery's Peanut Butter Granola

By Hklbrries

It's a food that has long been used to define a certain earthy personality. You know, he's a real granola.

But this crunchy breakfast cereal plays against the stereotype at Rockwood Bakery near Spokane's Manito Park (315 E. 18th Avenue).

"You'd be surprised how many businessmen order it," said Kami Magnuson, the owner who turned this former neighborhood grocery store into a wildly popular coffee house in 1999.

When Magnuson first opened the bakery, her pastry case was loaded with old-fashioned goodies: cheese Danish, cupcakes, croissants, cookies and scones.

"When people go to a bakery, I think they want to splurge, to treat themselves," Magnuson said. "But my baker, Tiana Gregg (also a local well-known singer/songwriter) convinced me that we needed to have some healthy alternatives."

OK, so granola isn't exactly a prime example of a healthy eye-opener. This recipe calls for a cup of oil, a cup of corn syrup and a cup of peanut butter.

"But, you know, you don't have to use a whole lot of it," Magnuson said. "You can sprinkle some over fruit and yogurt."

The Rockwood Bakery also makes a low-fat version, using less oil and apple juice. Both varieties are offered by the cup, the bowl or in 1-pound bags to take home. (That is, if you're able to bypass the tempting fresh-baked pies, quiches and assorted morning sweets in the case).

When making a big batch, which keeps for up to 2 weeks stored in an airtight container, Magnuson suggests getting all the ingredients assembled first.

For best results, use old-fashioned rolled oats, not quick-cooking oatmeal.

First the dry ingredients are mixed together. Then the oil, peanut butter, brown sugar, honey, vanilla and spices are combined in a saucepan and heated until the sugar dissolves.

"It's not a difficult recipe, but it takes time," Magnuson said.

The hot liquid should be poured over the oats and nuts in stages, taking time in between to mix with a large wooden spoon.

"Tiana actually uses her hands to mix it," Magnuson said. "But I wouldn't recommend it because it's really warm at this point."

Once the oats are completely coated, the granola is spread onto two large or three standard cookie sheets (with edges) and baked for about an hour. During baking, the granola must be stirred every 10 to 15 minutes. "That makes it nice and crisp," Magnuson said.

She recommends taking the cookie sheets out of the oven for stirring - which can extend the total cooking time. Also, the kitchen crew at the Rockwood Bakery uses a metal spatula to turn the mixture, which helps break it up.

"You'll notice that it gets brown around the edges first, so turn that in toward the middle of the sheet," Magnuson said.

Once the mixture cooks to a deep golden brown, remove it from the oven and let it cool. It's important to continue stirring while it cools or "you'll end up with a big granola bar," Magnuson said.

The dried fruit goes in when the granola is completely cooled. At Rockwood Bakery, the granola is studded with golden raisins and dried cranberries. Magnuson said she has used zip-top bags to store the granola. Sometimes she'll give it as a mostly-good-for-you gift to friends and family.

When you're ready to serve it, just slip into those Birkenstocks and pour a bowl.

Ingredients

• 11 cups rolled oats
• 2 cups shredded coconut
• 3 cups sliced almonds
• 1 cup vegetable oil
• 1 cup packed brown sugar
• 1 cup chunky peanut butter
• 1 1/2 cups light corn syrup
• 1/2 cup honey
• 2 tablespoons vanilla
• 1 tablespoon cinnamon
• 1/2 cup Craisins (dried cranberries)
• 1/2 cup golden raisins

Preparation

Step 1

Preheat oven to 325 F.

Mix oats, coconut and almonds in a large bowl; set aside.

Combine remaining ingredients in a saucepan. Stir over medium heat until sugar dissolves and ingredients are well mixed. Pour warm mixture over dry ingredients in stages, stirring well in between. Continue stirring until all dry ingredients are coated.

Transfer granola to two or three greased cookie sheets (with raised edges) and spread evenly.

Bake for 45 to 60 minutes (or longer), until deep golden brown, stirring every 10 to 15 minutes with a metal spatula.

Remove from oven and cool. Continue to stir and break up granola every 10 minutes.

When cooled to room temperature, add the dried fruit and mix to combine.

Nutrition Information:
Per serving
750 calories
36 g fat (7 g saturated, 42 percent fat calories)
16 g protein
97 g carbohydrates
0 g cholesterol
9 g dietary fiber
145 mg sodium