If you have yet to check out the blog thekitchn.com, please do! It’s chock full of fantastic articles, tips, and recipes. In the handful of months since I’ve discovered the site, I have found numerous tips and recipes that have made their way into my kitchen. One of my favorite recipes to grace my files from thekitchn.com is this granola recipe, from granola queen Megan Gordon, owner of Marge Granola. I’ve posted an almond granola recipe before, which I adore. However, this recipe I adore even more because it uses NO SUGAR and NO BUTTER yet still TASTES GREAT! Even better, this recipe provides a template for perfect granola every time. Use your favorite nuts, favorite dried fruits, change the spices–customize it to suit your desires. I’ve played around a lot, and my favorite combo thus far involves almonds and peanuts. The peanuts add a peanut-buttery taste which I love. As for fruits, I’ve used dried blueberries, cranberries, and tart cherries. All are fantastic.
And if you still haven’t tried making homemade granola, try it! It’s easy. It’s fun. It’s customizable. I love my granola with milk, in yogurt, and just plain ol’ by the handful when I need a quick snack. Try it. Let me know what combos you come up with.
- 3 cups old-fashioned rolled oats (the thick kind, not the quick-cooking style; I buy from bulk bins at Sprouts or Whole Foods)
- 2 – 2 1/2 cups nuts and seeds (if nuts are already roasted, add them after baking to avoid burning them) (you can use almonds, pecans, walnuts, peanuts, cashews, pistachios, hazelnuts, sunflower seeds, sesame seeds, pumpkin seeds…whatever you like!)
- 1 1/2 tsp. kosher salt
- 1/4 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 cup oil, such as olive oil
- 1/2 cup + 1 tbsp. liquid sweetener, such as honey or maple syrup
- 3/4 tsp. vanilla
- 3/4 cups dried fruits, chopped (add dried fruits after baking; however, if using coconut flakes, add them during the last 15 minutes of baking)
- Preheat oven to 350 degrees F. Line a half-sheet pan (18 inces X 13 inches) with parchment paper (definitely use the paper; otherwise, you will have a tough time removing the baked granola from the pan).
- In a large bowl, stir together oats as well as untoasted nuts and seeds. Add salt, cinnamon, and cardamom; stir thoroughly to avoid any clumping of dry ingredients. FYI: definitely use the salt; don’t omit it. Salt enhances the flavor of the granola.
- In a separate bowl, mix together oil, sweetener, and vanilla. (I used honey for the sweetener, and since it is so thick, I microwaved it for about 45 seconds to liquify it a bit; this made pouring and mixing it into oats far easier!) Mix liquids with oats and nuts; stir to combine and coat all oats/nuts.
- Spread the granola onto a half-sheet pan that is covered in parchment paper. Bake for about 40 minutes at 350 degrees F until granola is light brown and toasty. Stir every 15 minutes or so for an even color and to make sure the granola cooks evenly. FOR CHUNKY GRANOLA: Instead of stirring granola every 15 minutes during baking, pat the wet mixture into the baking sheet with a spatula and don’t stir at all during baking. After it has cooled and dried, break into chunks.
- Remove from oven; add dried fruits and any roasted nuts at this point, stirring to combine.
- Allow to cool before eating. The granola will continue to cook somewhat during this cooling process. It will also firm up and dry out, so if it seems on the wet side, don’t worry.
- Store in an airtight container for 7-10 days (though I’ve stored it for 2-3 weeks and it tasted just fine). Alternatively, you can store granola in the refrigerator for even longer.
Yield: about 6 cups granola
SOURCE: The Kitchn
Post shared on The Praire Homestead Weekly Barn Hop