Homemade Granola Mola
SKU:
Granola is unbelievably simple, and another item well worth making from scratch, if nothing else for the satisfaction of “Take-that, I-can-be-the-Quaker-Oats-Woman”
This uses rolled oats as a base, almonds and unsweetened coconut for a just-sweet-enough crunch to top breakfast yogurt. Or ice cream.
This uses rolled oats as a base, almonds and unsweetened coconut for a just-sweet-enough crunch to top breakfast yogurt. Or ice cream.
Ingredients
|
4 cups of old-fashioned rolled oats OR
1 42-ounce container of old fashioned rolled oats 2 cups of unsweetened coconut flakes 2 cups of sliced almonds (1 16-ounce bag) your favorite mix of unsalted nuts |
Flavor Coating
⅓ cup canola oil ⅓ cup honey ⅓ cup maple syrup 1 ½t vanilla A bit of Hawaiian or kosher salt |
What To Do
Pre-heat oven to 300°F. Line a rimmed 12" x 18" baking sheet with parchment paper.
Toss oats, coconut, and nuts of your choice in a big mixing bowl and set aside.
Combine oil, honey, maple syrup, vanilla, and salt into a small sauce pan on low heat. Heat gently until it is a homogenous liquid. The heat helps dissolve everything and hold it into the oil. Do not boil.
Pour the liquid into the oats mixture and stir to coat. Dump everything onto the baking sheet and bake at 300°F for about an hour. Check on it at about 30 minutes to toss and turn the mixture to make sure everything gets nice and golden brown. Take it out once everything is a golden granola-colored.
When it is cool enough to handle, toss gently on the baking sheet. This is so it doesn't clump up. When completely cooled, store in an airtight container.
Toss oats, coconut, and nuts of your choice in a big mixing bowl and set aside.
Combine oil, honey, maple syrup, vanilla, and salt into a small sauce pan on low heat. Heat gently until it is a homogenous liquid. The heat helps dissolve everything and hold it into the oil. Do not boil.
Pour the liquid into the oats mixture and stir to coat. Dump everything onto the baking sheet and bake at 300°F for about an hour. Check on it at about 30 minutes to toss and turn the mixture to make sure everything gets nice and golden brown. Take it out once everything is a golden granola-colored.
When it is cool enough to handle, toss gently on the baking sheet. This is so it doesn't clump up. When completely cooled, store in an airtight container.
Notes and Talking Story
- This specific amounts are flexible. If you buy oats in bulk (i.e., from Costco), 4 cups works well. Alternately you can use an entire 42-ounce single of oats because otherwise you end up with a teeny bit of leftovers.
- Steer clear of roasted and/or salted nuts. Pistachios or a trio of cashews, pistachios and almonds work nicely.
- I used to add dried fruit, but found that even that teeny bit of moisture made the granola sticky over time. If I want dried cranberries, pineapple or apricots, I add it to my own bowl.
- The texture is crunchier than store-bought, and we tend to favor a slightly darker golden brown finish to our granola. You can always opt fo a slightly lighter finish and it will still be crunchy.
- As a side-bonus, you don't end up with 'granola powder' that inevitably shows up toward the end of the store-bought box. This avoids the mental quandary of “Well, it's not spoiled so I can't throw it out, but I know no one will actually eat this powder” Or perhaps this is just me!
