04.05.2010 Pepita, mi corazón…

It’s a good thing I ran out of these salty crunchy pepita-things, otherwise I would still be munching on them with reckless abandon the way I have been known to lately. They’re pretty much irresistible and they know it, those b…abies!

Which is why I tried to put them to better use than to simply “open mouth, insert seed” by preparing a granola that makes for a filling and satisfyingly tasty breakfast. Or snack. Which I end up munching on regardless, just like I would seeds on their own…drat! Fooled again. Curse you, pepitas.

Pepita Granola:

3/4 cup plus 2 tablespoons (105 g) roasted and salted pepitas (hulled pumpkin seeds)
1/4 cup (84 g) light agave nectar
1 teaspoon pure vanilla extract
1 1/2 cups (120 g) old-fashioned oats
6 raw balls, chopped small (If you don’t want to shape the balls into balls, I am told this equals 1 cup of preparation.)
1/3 cup (45 g) coarsely chopped bittersweet chocolate

Preheat oven to 325°F (170°C, or gas mark 3)
Place pepitas in food processor, grind until almost like butter.
Place and combine first 5 ingredients into a large, rimmed baking sheet.
Bake for 10 minutes, stir well. (Check occasionally since all ovens act (up) differently, and may bake the goods faster than mine does.)
Sprinkle chopped chocolate on top. Bake for another 6 minutes, or until the chocolate is melting and the oats are light golden brown.
Stir well: the melting chocolate will act as a binding agent to form granola clusters. Let cool on baking sheet for the granola to harden.
Once completely cooled, transfer into an airtight container and store in fridge for about a week.

Yield: 5 1/4 cups (525 g)