Granola
You definitely need a timer for this recipe. You’ll be frequenting your oven for a stir 6 times throughout the baking process. The oven temp is pretty low to dry out and crisp up your nuts, oats, and coconut. Although it’s a little time-consuming, it’s quite an easy process.
Change up the fruits and chocolate if you’d like. The backbone of this granola recipe tastes great on its own, and it can handle some adapting. You can add cinnamon and/or nutmeg or any of your other favorite spices. Change up the nuts to a mix of pecans, walnuts, and/or macadamia nuts.
I have used sweetened, shredded coconut, but unsweetened coconut will work fine since you are adding some brown sugar and maple syrup to the mix.
Enjoy the granola straight-up or in a bowl with your favorite milk for breakfast. Use it as an ice cream topping for some super-crunch! Add it to a cup as you head out the door to eat on your way to start your day.
A. Brown’s recipe says it will keep up to 2 weeks, but ours has never lasted that long.
Granola
Ingredients
- 1 1/4 cups sweetened coconut, shredded
- 1 8-ounce canister cashews
- 1 1/4 cups slivered almonds
- 3 cups old-fashioned oats (rolled oats)
- 1/3 cup brown sugar, (dark or light), packed
- 1/2 teaspoon fine sea salt
- 1/3 cup maple syrup, (not pancake syrup)
- 1/3 cup neutral oil, (avocado, vegetable, etc.)
- 1 1/4 cups semi-sweet or bittersweet chocolate chips
- 1 1/4 cups dried cherries
- 1 1/4 cups dried blueberries
Instructions
- Preheat the oven to 250 degrees. Line a large, rimmed, baking sheet pan with foil or parchment for easy cleanup.
- In a large bowl, add the coconut, nuts, oats, brown sugar and salt. Combine thoroughly.
- Stir the maple syrup and oil in a 1-cup measuring cup. Pour over the oat mixture. Stir well to thoroughly coat all the ingredients.
- Scrape the granola onto the sheet and spread evenly to the edges.
- Bake in the preheated oven for 1 hour and 15 minutes, stirring every 15 minutes. The granola will seem very moist until about the last 2 stirs.
- Remove the pan from the oven. If you lined your sheet, you can just lift the foil or parchment and place on a rack for the granola to completely cool. Or, leave it on the pan and stir every once in a while until completely cooled. If you didn’t line your baking sheet, scrape the granola onto a piece of wax paper or parchment to finish cooling completely.
- Once cooled, pour into a large zip-top baggie or an airtight container. Add the chocolate chips, dried cherries and blueberries. Toss well and serve.
- The granola will keep for up to 2 weeks.
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