I grew up taught that teachers are to be revered, and heavily gifted at appropriate times during the year. My kids, however, go to a Montessori school where students are highly encouraged to make, not buy, any holiday gifts for the teachers. I appreciate the idea that making their own gift teaches my kids both self-sufficiency and the satisfaction that comes from making something with your own hands, your own eyes, and your own heart.
That said, it goes against the very fiber of my being to believe that anyone would actually desire goods made by the nasty hands of a five or two year old. My kids came out of my body and it’s still hard for me to eat something that has come from one of their hands. Finn has had the same stamp on the back of his left hand (faintly visible in photo below) for approximately 9 days, which indicates both the relative infrequency and lack of vigor of his hand-washing. As for Tate, if you ask him where his nose is, he will demonstrate, by pushing the index and middle fingers of his right hand up both nostrils. I don’t know where he learned that, but it has proven powerfully difficult to un-learn him.
What to gift, that you can make with the kids in your life, and that others might actually enjoy receiving as a gift? Granola. Everyone loves granola. Even if you don’t love granola, chances are you’ll still eat a bowl or two if it’s put in front of you. People regularly eat bad granola, and hardly seem to notice. But I’ve been making my own for a few months now, and the difference between homemade and store-bought–even the fancy organic type–is truly eye-opening. You can tweak granola to suit your own preferences; for example, my friend Monica has a killer recipe for raw granola. The best part is, granola is truly easy and fun to make with children. There’s a lot of scooping and mixing, and if you throw in too much of an ingredient or too little, no one’s going to notice.
The recipe below is based on Ina Garten’s recipe from the first Barefoot Contessa cookbook. After at least a dozen batches, I think I’ve come up with a pretty addictive mix. Certainly good enough to gift, or so I’ve been promised by friends who have asked for seconds. I’ve adjusted the proportions and added candied ginger, because my husband loves a gingery granola. I hope you’ll use this as a starting point to come up with your own favorite mix. And I’d love to hear about your favorite granola ingredients.
Granola with Candied Ginger
Adapted from The Barefoot Contessa Cookbook
4 cups rolled oats
2 cups sweetened, shredded coconut
2 cups slivered almonds
1 cup dried cranberries (or dried blueberries, or dried sour cherries, chopped)
2 cups dried apricots, chopped or slivered
1 cup candied ginger, chopped
1 cup roasted pumpkin seeds
1/2 cup vegetable oil
1/3-1/2 cup honey
1. Preheat oven to 350 degrees. Set rack in middle of oven.
2. Toss the oats, coconut, almonds, and pumpkin seeds together in a large bowl.
3. Whisk together the oil and honey in separate bowl. Pour mixture over the oat mixture and stir with wooden spoon to coat evenly.
4. Spread onto 13 x 18 inch baking pan with shallow lip (like a jelly roll pan or cookie sheet with sides).
5. Bake for approximately 30 minutes, checking at the following intervals, to stir occasionally and check browning: 10 minutes, 10 minutes, 6 minutes, 4 minutes.
6. Remove the granola from the oven when golden brown, and allow to cool, stirring occasionally.
7. Add the remaining ingredients, combine so ingredients are distributed evenly.
8. Store the cooled granola in an airtight container.
*Notes: this is generally a low-maintenance recipe. The only high-maintenance part is the baking, because granola browns very quickly, especially towards the end. Ina Garten’s original recipe called for 45 minutes of baking, but in my oven, 28 minutes is about perfect. The original recipe also calls for more oil, but I think it’s unnecessary, and will make the granola brown even faster. If you are not a fan of ginger, this recipe is still scrumptious without. For gifting, I put granola in canning jars and finish with ribbon and a fun gift tag, like these from Jigsaw Graphics.
I’m going to make this today with melted coconut oil in place of the vegetable oil, it sounds delicious! Thanks for posting.
Lori, brilliant! Please report back–I’m totally curious about coconut oil but have never cooked with it. I’d especially be curious to know whether the granola browns any faster or slower with it!
Finally made it. Loved it! Thank you.
brilliant!! i love hearing that a recipe actually worked in someone else’s kitchen. thanks gulgun…
My son Alonzo and I hoovered up the whole jar yesterday — so delicious! And now I don’t have to be sad it’s all gone, because you’ve so generously shared the recipe. Thanks Yoona!
Hope you tried with your brazil nut milk…
Kim! Love that you are going to make it–send me photos of sous chef Hugo if you can. Jigsaw Graphics has the tags, she’s got so many amazing designs, and they are a bargain to boot. Suzanne will mail them out to you asap so you can have them in a couple days–email her at firstname.lastname@example.org. See the designs here: http://www.jigsawgraphics.com/tags
Yoona, where did you get the warm wishes tags? I think I will go ahead and steal this entire idea …
Thanks for the tip, Yoona! I’m going to try it even though I am not sure how it will be accepted here in the heart of bircher muesli country.
Sarah, bircher muesli sounds so much more glamorous than “granola.” I think I will have to experiment!
I’m going to the store to buy ingredients to make Monica’s almond milk and I’m so happy to have run across this before I left. Sounds wonderful! Thanks for sharing!
Truly, the perfect pairing. I just had a bowl with her Brazilian nut milk!