For today's recipe, I present to you my favorite granola recipe! If I have learned anything in my granola making career, it is that you have to kiss a lot of frogs to get a good recipe. Or something like that. Oven temperature, binding ingredients, sweetness...it is all a delicate balance. This recipe has been tweaked from a recipe I tore from the pages of Martha Stewart many moons ago. It is crunchy, not overly sweet and very adaptable. Beside the obvious 'add milk' application, it is fabulous sprinkled on yogurt with blueberries and a bit of honey or mixed into a handful of trail mix. It also can be used to sprinkle over muffin batter before baking for a crunchy topping...so now that you're all hungry, here is the recipe:
Homemade Granola
8 C. rolled oats (not quick!)
1 C. brown sugar
1/2 C. honey
2/3 C. coconut oil (or canola oil)
2-3 tsp. cinnamon (optional)
a few pinches of freshly grated nutmeg
up to 2 C. add-ins, such as flax, unsweetened coconut, seeds, nuts
In a saucepan (or alternately in a microwave-safe glass bowl) bring brown sugar, honey and oil to a boil. You basically want the sugar to dissolve for the most part. If you feel fancy, you can add a kick of vanilla at this point for extra deliciousness. In a separate (and rather large) bowl, mix the oats, cinnamon, and add-ins. Pour syrup mixture over the top and stir well. Turn onto a parchment-lined pan and bake at 325 degrees for about 30 minutes, stirring mid-way. You want the granola to begin to brown and crisp, but stop short of scorching it. If your oven is hot, check it after 25 minutes and see what you think. Now: the clusters. If you want clusters, let it cool without stirring. Then you can break it up and it will stick in bigger chunks. If you want it in nice, small uniform pieces stir it several times while it cools. If you want to add dried fruit, add it now. (Some recipes recommend adding before baking...don't!) Store at room temp in an airtight container.
Variations: Dried Pineapple and Coconut, Dried Apple and Cinnamon, Dried Cherries and Vanilla
2 comments:
The pictures look GOOD! Have you ever made it without oil?
Yes. It lacks crispness. I have also tried using all honey and it didn't crisp either. Honey also browns quicker. You might be able to cut back the oil a little.
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