Thursday, May 31, 2012

Granola

Granola

Because this sweet and crunchy granola is so delicious and convenient, I find myself baking up a batch almost every week. A few handfuls of this granola and a glass of milk make quick and tasty breakfast, and I also take this granola with me when I need a handy, portable afternoon snack.

And the best part? The below recipe is completely customizable! I've divided the ingredients into different categories, and you can mix and match any items within a category! Feel free to experiment with different flavors and find the perfect granola for you!

This recipe is adapted from the Granola recipe found in the Better Homes and Gardens New Cook Book, 14th Edition:
Granola

2 c old fashioned oats
1 c nuts (coarsely chopped)
    (Pecans, almonds, walnuts, cashews, etc.)
1/2 c crunchy extras
    (Coconut, sunflower seeds, pumpkin seeds, etc.)
1/3 c to 1/2 c liquid sweetener
    (Maple syrup, honey, corn syrup, molasses, etc.)
2 tbsp liquid fat
    (Canola oil, peanut oil, coconut oil, melted butter, etc.)
1/2 tsp to 1 tsp spices (optional)
    (Cinnamon, ginger, vanilla bean paste, etc.)
1 c dried fruit (coarsely chop larger fruits)
    (Raisins, craisins, dried blueberries, prunes, etc.)

1. Preheat your oven to 300º.

2. Place the oats, nuts, and crunchy extras into a large bowl. Stir them to combine.

3. Add the sweetener and the fat to the oat mixture. Add the spices if using. Stir until the oats are coated with the sweetener and fat.

4. Dump the granola mixture onto an ungreased baking sheet and spread it around to form an even layer.

5. Bake the granola for 35 - 45 minutes or until it takes on a toasty golden brown color. During baking, carefully stir the granola every 15 minutes or so to help it bake evenly.

6. Place the baking sheet on a wire rack and allow it to cool completely. When the granola is cool, stir in the dried fruit.
Notes:
  • If you keep it in an air-tight container, this granola will stay fresh for about a week at room temperature.

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