Tuesday, July 13, 2010

Homemade Granola *edited*

I promise I will share more than just oat recipes, but this recipe for granola is too good (and versatile) not to share in this self reliance recipes week.

I will eat this granola with milk poured over the top as a replacement for store-bought cold cereals. (It's good when mixed half and half with crisp rice or "O" cereal too.) I also like to put it in the microwave for 30 seconds just to warm it but not make it soggy. This is great as a topping on yogurt, you could even try it as a topping on ice cream or a salad.

I don't put any dried fruit in my recipe. Those strong flavors tend to overwhelm me in granola.

This recipe calls for "Steel-cut Oats." You can often find them in the grocery store right by the other oats and oatmeal or by the grains in the "natural food" section. They are just oats processed by blades instead of rollers. They actually make for a really great porridge-style oatmeal as well.

Homemade Granola Recipe

3/4 C pure Maple syrup
3/4 C oil
1-3/4 C brown sugar

32 oz. container of old fashioned oats
1 C steel cut oats (also called Irish oats or “pinhead” oats)
4 oz. slivered almonds
1 1/2 C large flaked (shaved) coconut

Heat oven to 350°. Mix maple syrup, oil and brown sugar in large glass bowl--microwave for 1-1/2 minutes; stir; microwave 1-1/2 more minutes.

Put the oats, almonds and coconut in a large bowl. Pour syrup mixture over it and stir to blend.

Spread granola onto two half sheet pans and toast, stirring every 4 minutes until golden-crisp, about 12 minutes. Cool completely before serving. Store in airtight container.

Makes 20 cups

*******Edit-yes, this is a crunchy granola. If you want it to be in nice clumps then do not stir it the last time you bring it out of the oven. After the last 4 minutes of cooking just pull out the sheets and leave them until cool.


Ali and Jay said...

Does the granola end up crisp and stay that way?

Wayland said...

You're blogging in Cali, on vacation? Your awesome!


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