Good Morning Granola
ingredients
4 cups old-fashioned rolled oats (not instant or quick-cooking)
1 cup sliced almonds
1/2 cup (packed) golden brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup vegetable oil
1/3 cup honey or real maple syrup (or a mixture of both)
4 teaspoons real vanilla extract
Optional: (Add after cooking) raisins, dried cranberries and/or blueberries, shredded sweetened or unsweetened coconut, about 2 cups
method
Position rack in middle of oven and preheat to 300° F. Mix next the oats, almonds, brown sugar, salt and cinnamon in a large bowl.
In a glass, one-cup measuring cup, combine oil, honey/maple syrup. Microwave for 45 seconds. Remove and stir in vanilla. Pour the honey mixture over the oat mixture. Stir well, ensuring all of the oats are coated with the liquid.
*Tips: The secret to great homemade granola, in my opinion, is to cook it until the oats and almonds are nicely toasted and golden. The granola will taste best this way as it brings out all the flavour in the oats and almonds. Stir regularly, especially moving the granola from the edges into the middle. Cook until oats and almonds are just golden and toasted. It's a fine line between toasted and burnt though, so watch closely and stir often after 30 minutes.
If you're using coconut, you might like to sprinkle it over the cooking granola after it's cooked for 15 or 20 minutes, so it has a chance to toast up a bit as well. Don't add at the beginning of cooking though as it may burn before the rest of the granola is cooked.
I like maple syrup in this but a bit of honey adds a lot of flavour, so I usually do a mixture of the two.
Spread granola evenly on a baking sheet. Bake until golden brown, about 30 - 35 minutes, stirring every 10 minutes. While granola is cooking, combine any optional additions in a bowl and set aside. When granola is cooked, transfer sheet to cooling rack and sprinkle with prepared fruit additions. Stir to combine with granola. Leave granola to cool completely on baking sheet.
Store in airtight container at room temperature.
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Comments
For me, granola is comfort food. I will have to try this soon. I wonder, could this be made with steel cut oats?
Dawn Hutchins on February 8, 2010 11:02 AM
I don't have a lot of experience with steel cut oats so I think you'd have to experiment with a bit. I know they're a lot harder than rolled oats so I'm not sure how they would toast up in the oven. Worth a try for the extra health benefits!
Jen on February 8, 2010 11:11 AM