Granola

This is a new kitchen staple and I thought it was time to share it with the world. Right? I’ve adapted and adaptation of (I think) and adaptation of an Ina G recipe. I like mine a little less sweet and with a LOT of nuts, but you can do whatever you like. That’s the beauty of these infinitely adaptable granola recipes (see also chewy granola bars). Here’s how I eat mine:

  • Mix a grated golden delicious apple with Greek yogurt and serve with ~1/4 C granola
  • Layer cut up nectarine with 1/4 C granola, top with keffir
  • Sprinkle a bit over vanilla ice cream

It is just so good. I keep it in a tupperware on the counter with a 1/4 C scoop in the container and we just work away at it. I’d estimate that a batch lasts us 2-3 weeks, so I often just half it. Including the FULL recipe below, so feel free to cut in half or tweak as you see fit. Try it!

  • 4 Cups old-fashioned oats
  • 2 Cups similar-sized nuts (I use chopped almonds and pecans)
  • 1/2 Cup veggie oil
  • 1/4 – 1/2 Cup honey (I use somewhere in between)
  • 2 Cups similar-sized fruit (I use dried cherries, yellow raisins and diced apricots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 Cup toasted coconut (optional)
  1. Preheat oven to 300 degrees and adjust rack to lower middle position
  2. Toss oats, nuts, oil, honey, salt and cinnamon in a large bowl. Setting bowl aside, pour into a sheet or jelly roll pan and back in oven, turning regularly (every 10 min or so) for 20-40 minutes. Note: I know that’s a big difference, but it just depends on your oven and how toasty you like. This is not the recipe that you can pop in and forget. Just keep an eye on it, ok?
  3. Let granola cool slightly and pour back into bowl. Add dried fruit and coconut and toss. At this point, if you want it sweeter or saltier or toastier, you can adjust as needed and just pop it back in the oven for 5 minutes
  4. Let cool and then store in an airtight container

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