Tuesday, March 24, 2015

Granola Recipe

I started making my own granola several months ago, when I realized that as a family of five we were eating A LOT of it in our yogurt. I used to buy a delicious kind that had all sorts of preservatives, flour, food coloring, and double the amount of sugar. While I am not necessarily anti these ingredients, I figured why not make my own and avoid those, if I could? So I googled up a storm and found several recipes and made each of them one at a time, for my four little taste testers. After a few experiments, I settled on an amalgam of all the recipes. When I posted a photo on my instagram, I had several people who asked me for the recipe. So without further ado, here it is! I hope you like it as much as we do! I double this recipe (and adjust my cooking time), so that it lasts my family of five several weeks.

3 cups quick oats
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 cup brown sugar
2/3 cup honey
3 tablespoons oil (use what you like: coconut oil, vegetable, olive)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Optional: Dried Fruit

1. Preheat oven to 250 degrees.
2. Stir together oats, salt, and cinnamon in a bowl and set aside.
3. Combine brown sugar, honey, vanilla, vegetable oil, almond extract, and honey.  Stir completely.*
4. Combine all ingredients in a greased baking sheet and cook for 1.5 hours (more or less depending on your oven). Rotate pans and mix granola every 30 minutes for even browning. 
5. Let the mixture cool before storing in an air-tight container.

**TIP: I don't like to mix honey when it's cold, because it takes a lot of work (and I'm lazy!). So I like to combine my wet ingredients (with the brown sugar) in a saucepan and heat them up for a few minutes. The honey, brown sugar, oil, vanilla, and almond extract becomes an easy-to-pour liquid that mixes into the granola REALLY easily. If you feel like it's still too thick, you can add a tablespoon of water to the mixture. 


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