Granola Recipe 1.0
Yield: About 9 cups
This recipe is just a starting point. Granola is one of the most adaptable foods you can make. Use up the oats you have, if you’re low on those stir in extra nuts, seeds, or other fiber flakes. If you’re low on honey or maple syrup, do as Michelle does when in a pinch and make use of the jam jars in your fridge. The important thing to keep in mind is to add enough oil so the dried ingredients crisp. I like olive oil (after all I’m part Portuguese) and Michelle, a more sensible cook, likes coconut oil. Tweak to your liking.
3 cups old-fashioned rolled oats or equivalent measurement with oat bran, barley and flax seed mixed in
1 cups raw almonds or pecans, roughly chopped
1 cup pumpkin seeds
1/2 cup coconut flakes
3/4 cup honey or maple syrup
3/4 to 1 cup olive oil or coconut oil
1 teaspoon salt
1 teaspoons cinnamon
1 cup chopped dried cherries, currants, yellow raisins or a mix of all three
1. Preheat oven to 325 degrees. In a large bowl, mix the oats, nuts, pumpkin seeds, coconut flakes, maple syrup or honey, oil, salt and cinnamon together. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add the dried fruit, tossing to combine.
Photo: Maple Spice Granola from larissalmarks
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