Tuesday, October 11, 2011

Crunchy Granola Recipe

This is my first attempt at making granola. I read many recipes online and realized that its definitively not a science. You can use any type of maple syrup, honey, agave nectar, and probably even make a simple syrup  from melting granulated sugar with a little bit of water. You can use vegetable oil, canola oil, coconut oil or whatever  you want ( I would avoid olive though). The same is true for the nuts, seeds, and dried fruit. It's as versatile as a dinner salad. I used these ingredients because I had them in my cupboard. The granola came out great! Very crunchy with a nice balance of salty and sweet. 


5 cups old fashioned oats
1 cup sliced almonds
1 cup chopped walnuts
1 cup wheat germ
2 cups shredded coconut
1 cup vegetable oil
1 1/2 cups real maple syrup
1 vanilla bean
1/4 teaspoon of ground nutmeg
1/2 heaping teaspoon of ground cinnamon
1/4 teaspoon of kosher salt (optional)
1 cup dried cranberries
1 cup raisins 
1/3 cup of light brown sugar

Yields around 6 cups of granola.

Time: 5 minute prep and 25 minute cook time.


Preheat oven to 325 degrees F. In a large bowl combine oats, nuts, coconut and wheat germ. In a small sauce pan heat oil, maple syrup and insides of vanilla bean over medium low heat until blended. 

Pour mixture over oats along with the nutmeg, cinnamon, and optional salt. Mix until coated evenly. Spread out evenly over two cookie sheets (covered with foil).

Bake for about 15 minutes then stir to ensure the oats cook evenly. Return to oven and cook for additional 5-10 minutes or until the oats are golden brown and the nuts are toasted. Be careful not to overcook because burnt nuts have a very strong taste. (Granola will become more crunchy as it cools).

Immediately after taking out of the oven mix in the cranberries and raisins. 

Allow to cool completely, stir in 1/3 cup of brown sugar and store in an air tight container. Will stay good for up two weeks. 

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