Crunchy Granola

granola breakfast

I am not a big fan of commercial granola. I find it way too sweet, like so many other breakfast cereals. I have started making my own, using a basic recipe from Mark Bittman. I’ve made a few minor modifications to his recipe and offer some tasty combinations. This is also an economical recipe. Bulk rolled oats are very cheap and they are the basis of this recipe. It’s a good way to use up odds and ends of nuts and dried fruit too.


Crunchy Granola
(makes about 8 cups, 16 servings)


6 cups rolled oats (not quick-cooking or instant)
2 cups chopped nuts and/or seeds
1 cup dried unsweetened grated coconut
1 teaspoon ground cinnamon
1/2 cup honey or maple syrup (imitation maple syrup is fine)
dash of salt
1 cup raisins, craisins or chopped dried fruit
1 teaspoon vanilla


1. Preheat oven to 350 degrees F.
2. Combine oats, nuts, coconut, cinnamon, sweetener and salt in a large heatproof bowl. If using honey, it’s going to be clumpy, but don’t worry about that.
3. Dump onto a large rimmed cookie sheet. Don’t clean out of the bowl; you’ll be using it again.
4. Bake for about 30 minutes, stirring it every 10 minutes so that it browns evenly. Keep an eye on it near the end of baking so that it doesn’t burn.
5. Transfer the cooked, hot granola from the cookie sheet back to the bowl. Drizzle on the vanilla (boy, does that smell good!) and mix in the dried fruit. Allow to cool and store in a cool, dry place.


Some tasty combinations:


2 cups chopped pecans, imitation maple syrup, and chopped dried apricots or pears


2 cups chopped or sliced almonds, honey, and raisins


2 cups peeled chopped hazelnuts, imitation maple syrup, and chopped dried apricots or peaches


2 cups chopped walnuts, honey, and craisins


Link to PDF of Crunchy Granola Recipe

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

4 thoughts on “Crunchy Granola”

  1. Just made a new batch today. I reduced the liquid sweetener a little and added it back in a most delicious way. When the mixture was all spread out on the sheet pan, we drizzled some blackberry “sauce”over the top. The sauce is actually my preserves recipe that wasn't cooked quite to jelling temperature. This granola is my fav batch so far!

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  2. Salt is often added to sweet recipes because it enhances flavor, just like in savory recipes. I find oatmeal made without a pinch of salt really bland. You can leave it out, if you want. Funny you mention it because I have a blog post in waiting about adding salt to sweet recipes.

    And your blueberry “sauce” enhancement sounds wonderful!

    Like

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