Granola | Snacks, Breakfast Bars or Cereal

Homemade Granola

I just recently introduced this recipe to my kids. They’re use to cheap store bought granola bars, and they love them, but they have never had the hearty generation X granola, that I grew up with, in my home. If you’re like me, you had this for breakfast and ate it as a cereal with milk and you loved it. Well, it’s time to get back in the kitchen and mix up this easy recipe, if not for your kids, for yourself. This recipe can be crumbled or pressed into bars, for easy packing.

Granola Ingredients:

3 cups Rolled oats, Quaker
6 tbsp Brown Sugar, light
1/3 cup Sunflower seeds, salted
1/2 cup Coconut Flakes, sweetened
8 oz Cashews, salted halves
8 oz Almonds, Honey Roasted
1 cup Maple Syrup, butter flavored Country
1/3 cup Canola Oil
3 pinches of Kosher Salt, optional

Bake at 250° Fahrenheit for 1 hr 15 minutes, on a large flat baking sheet, stirring every 15 minutes. Add 15 more minutes, of bake time, if you like a more toasted flavor.

You can add Raisins or any dehydrated fruit, after baking.

My almonds were hard and whole so, I pulsed them in a food processor, by themselves, first. Then added the cashew halves, coconut flakes, sunflower seed and brown sugar, then pulsed again. Half of the mix was powdery but it works out great. The added syrup and Canola oil help it bond. The brown sugar gets a little lumpy so, be sure to smash is out so it mixes in evenly.

follow the directions in the short video tutorial and I’ll show you exactly how to make this amazing homemade granola recipe.

Combined Recipes

What this Means

One thing I’ve never been too keen on is filming recipes twice for different videos. For example, If I added up the times I used my Blackened Seasoning in a video and had to refilm how I make it, each and every time, I would lose my mind. That’s why I always mention that I already have a video to teach you how to make it, so you can refer to it after you learn the recipes at hand.

The problem is, I’ve always wondered if that bothered people… having to go look up another recipe just to complete the one they’re interested in. I make it super simple, though. I always place a link at the end of the video and always in the video description and/or on my blog page where you can find the exact ingredients.

The point is, I’ve decided to combine several recipe videos into one video, so that you get everything you need in one video. In truth, I’ve been leading up to this all along. So you might see a video or two that you have viewed before pop up as a “New” video but they’ll be extremely relevant. Especially since the majority of these videos only have a few thousand views so, it’s very likely you haven’t seen most of them.

I’ll be putting together videos like the ones I’m including in this post, as well as the examples I’m listing below, and many others.

Country style BBQ Ribs = No Bake Boston Beans
Seafood and Crab + Red Chili Sauce = Seafood Enchiladas
Sweet and Sour Sauce + Chinese Fry Batter = Sweet and Sour Pork, Shrimp or Chicken
Fried Rice Noodles = Mongolian Beef & Chicken Lettuce Wraps
Steamed Clams=Stuffed Clams + Clam Chowder + Clam Dip + Clam Sauce
Pot Stickers + Shrimp Dumplings = Pot Sticker Dipping Sauce
Roast Beef = Roast Beef Stroganoff
Naan = Shrimp or Chicken Tikka Masala
Wonton Soup + Red Sauce Wontons
Homemade Pasta = Alfredo Sauce, Vodka Sauce, Pesto, Bolognese

2 Stuffed Peppers Recipes, Southwestern style and Cajun by PoorMansGourmet.

Southwestern style Tex-Mex Stuffed Peppers | Cajun style Roasted Stuffed Peppers

2 Dessert Recipes, Fried Banana and Oreo Waffles with Berry Syrup by PoorMansGourmet.

Egg Roll Fried Bananas with Berry Syrup | Oreo Waffles | Berry Syrup Recipe

2 Dessert Recipes, Oreo Cheesecake and Homemade Crepes with Cherry Topping by PoorMansGourmet.

Oreo Cheescake with Peppermint | Homemade Crepes with Cherry Filling Topping

Bolognese Sauce with Pappardelle Pasta

Large red pot on the stove top, 3/4 full of homemade Bolognese Sauce.

The Best Bolognese Sauce

Bolognese is a sauce made by sautéing Sofrito, chopped onion, carrot and celery, which is then cooked with minced meat and slowly boiled with diced tomatoes, sauce, tomato paste and red wine. It’s cooked and stewed for several hours, on low heat, to allow the meat to soften and tenderize as the flavor concentrates through the power of reduction. The very best Bolognese Sauce will melt in your mouth with your favorite pasta and will comfort you like any stew or hot chili on a cold winter’s day.

Sofrito: Chopped Celery, Carrot and White Onion.
3 lbs of minced meat; 1 lbs ground Beef, 1 lbs ground Lamb and 1 lbs of ground Italian Sausage.
Cooked Sofrito and minced meat.
Cooked Bolognese Sauce.

The origins of the Bolognese Sauce

Bologna Italy is normally considered to be the birth place of this amazing dish known as Bolognese Sauce but, the truth is, it originated just outside of town in a place called Imola in the late 17th century. “It was then that Alberto Alvisi, the chef of the Cardial of Imola, cooked the first real tomato-based meat sauce, which was served with a plate of macaroni pasta.”

1 lbs bag of Pappardelle pasta nests and another 1 lbs bag of Tagliatelle pasta nests.

Bolognese Pasta

Most Americans know about spaghetti, a thin noodle with some type of Ragu or Marinara over the top, sometimes served with hamburger or Italian sausage and a sprinkle of Parmesan cheese. What many don’t know much about is other pasta’s and the do’s and don’ts with other sauce recipes.

Spaghetti, for example, is not suppose to be served with Bolognese Sauce. Though folks all over the world prepare it this way, there isn’t considered to be enough surface room to hold the sauce. Wider noodles, like Tagliatelle or Pappardelle are preferred. Shorter noodles like Rigatoni and Penne Regatta are also acceptable because they’re able to hold more sauce.

2 nests of Pasta: Pappardelle on the left and Tagliatelle on the right.
Plate of Pappardelle pasta with Bollognese Sauce and fresh grated Parmesan cheese.
How to make Bolognese Sauce video tutorial by PoorMansGourmet.
Bolognese Sauce Ingredients:

1/4 cup Olive Oil
1 Onion, chopped
1 Large Carrot, diced
3 Celery Sticks, chopped
1 lbs Ground Beef
1 lbs Italian Sausage
1 lbs Ground Lamb
1 Cup Red Wine (half Vegie cook other half meat cook)
29 oz Can Tomato Sauce
5 oz Tomato Paste
14.5 oz Can Diced Tomato
1 cup milk, add last

Salt and Pepper to taste

Chopped Onion, Carrot and Celery should be approximately the same amounts.
Cook for 3 to 4 hours and add 1cup of water every hour or so and let it reduce to
soften and thicken the minced meat.

Preferred pasta: Tagliatelle Pasta, Pappardelle Noodles(really wide), Penne, Rigatoni pasta. NEVER use Spaghetti and top off each serving with fresh grated Parmesan.