Welcome to 2015! I’ve spent most of the past two weeks celebrating the season with my family and high school friends who came home for the holidays, unpacking the most important parts of our house (kitchen tools, clothes, office essentials and of course, board games) and getting back into my cooking groove.
Now that we’re feeling a little more settled in our new space, I’m ready to dive back into work. Since Baby G’s due date is in nine short weeks (WHAT?), I’m going to spend much of the next few months focusing on food storage how-to posts and freezer-friendly recipes. I’ll still mix in a few preserves and recipes that use them, but because most of my cooking time is going towards stocking our chest freezer, you can expect to see a whole lot of freezing tips in the near future.
Let’s start with granola. Granola is so simple to make, and even easier to freeze. It doubles as a breakfast or a snack. It can be served with yogurt or milk, or if you’re really in a rush or only have one hand free, it can be eaten by the handful on-the-go.
I tested two things when looking into how to freeze granola:
1. Whether or not it was best to freeze it with or without the dried fruit.
2. If it was better to defrost the granola in the refrigerator or on the counter.
Here’s what I found:
HOW TO FREEZE GRANOLA
There is no need to leave out the dried fruit. Go ahead and mix it in as your recipe directs.
Allow the granola to cool completely, then pack it into glass jars or other airtight freezer-safe containers. Gently press down on the granola so that there aren’t large air pockets in the jar, which could lead to freezer burn. Leave about 1/4″ headspace at the top. Freeze.
Set the jars on the counter overnight to defrost at room temperature. If you allow it to defrost in the refrigerator, it will take much longer and the dried fruit will be tougher.