Sadly, this isn't "my" recipe, as most recipes I make aren't. It's really Alton Browns on foodnetwork.com, which my mother graciously shared with a me a few years back when I was in need of a simple granola recipe.
But I have altered it slightly, thus making it my own.
The wonderful thing about granola is it's versatility, adding a little of this and a little of that. Over the years I've made it with all kinds of nuts, dried fruits and various sweeteners. A few examples are Almonds, walnuts, cashews, peanuts, pecans, flax seed, dried mango, dried pineapple, raisins, cranberries, strawberries, blueberries, sweetened and unsweetened coconut, maple syrup, honey, sugar, brown sugar and my current favorite, sucanat. As for my oil choices I've stuck with canola but olive oil has also been used and I honestly can't tell much of a difference.
My basic recipe is:
3 cups rolled oats
1 cup sliced almonds
1 cup walnuts
1 cup crasians (to be added at the end)
1 cup organic shredded, unsweetened coconut
1/4 cup sucanat
1/3 cup oil (canola or olive, depending on what I have on hand)
1/4 cup plus a bit extra Maple syrup
1 teaspoon salt
Preheat oven 250
Mix dry ingrediants together. Mix wet ingrediants. Combine the two until dry ingrediants are well coated. Pour into a large cookie sheet and spread out evenly. Cook for 1hr. Remove and turn granola, cook an additional 15min. Cool completely, add dried fruit and store in an air tight container.
My family and I usually eat our granola with a milk, but we also enjoy it over plain greek yogurt and as a crunchy topping over ice-cream. These also make delicious granola bars!! (but here is a really good step by step granola bar recipe!)
1 comment:
Looks good! Now that I've got the first coat of paint on the kitchen, I'm going to make me a batch with the kids! Wish me luck!
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