I have just made up another batch of Granola – from a different recipe this time. I was nibbling at bits… just testing, you know. I reached a conclusion – there is nothing in this world that tastes finer than a toasted almond. Feel free to disagree…
I used the recipe from Joy of Baking. This one is flavoured with cinnamon.
Homemade Granola Recipe:
- 3 cups (300 grams) old-fashioned rolled oats (not instant)
- 3/4 cup (75 grams) sliced or slivered almonds
- 1/2 cup (45 grams) raw sunflower seeds
- 1/2 cup (45 grams) raw pumpkin seeds
- 1/2 tablespoon (5 grams) wheat germ (optional)
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
- 1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
- 1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
Preheat oven to 325 degrees F (165 degrees C) and place rack in the centre of the oven. Either butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
Spread onto the prepared baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.)
Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.
Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.
I used butter, not oil, but if I make this again I will use coconut oil. Half a tablespoon of cinnamon is an odd measure – I used 2 teaspoons. In future I would increase this, I think. We like cinnamon – a lot. Mr L also likes sugar. To pre-empt his adding refined sugar to his cereal, I actually sweetened this batch up with 50 grams of coconut sugar.
After baking, I added one cup of washed and dried sultanas and 1 cup of freeze-dried apple pieces.
As with the previous experiment: disappointingly not-clumpy.
Anyway – do not be misled by all this apparent whole-foody good behaviour. I am frying fish for lunch (cod, chips, mushy peas – food of the gods!) and hope to whip up a batch of crumpets for tea.
By the way, if you consider Maple syrup by far too much of a luxury to use in this profligate manner – the Grade A Dark Amber maple syrup from Costco is ideal for recipes such as this Granola, and is very affordable at £11.89 a whole whopping litre, p&p incl. (You do have to buy two, though – so why not share with a friend?)