One of my husband's favorite breakfasts is yogurt with granola and fruit. He usually takes his breakfast with him to eat at stoplights and highway traffic, so a cup full of something good for him is much preferable to a swing through a drive-thru on the way.
I have a hot pink binder that sits in my kitchen alongside actual cookbooks that holds printed/handwritten recipes that have proven themselves worthy over the years. Do you have a binder like this? A recipe collection with several pages having a slight dusting of flour, and the edges crinkled from moisture? Do some of the pages have vanilla extract stains from when you (or a kid) accidentally set down the dripping bottle or measuring spoon? No? Just me?
This granola recipe is in that binder, and the page tells me it was 2012 when I printed the original. Over the years, I have adapted the original recipe, and I really need to get around to reprinting it, so when my kids need to find a recipe for the best granola, they have the correct version. As it is, I know my modifications by heart.
This granola recipe will fill this canister that stays in the cabinet until it's empty, then gets refilled. It is easily adaptable to whatever kinds of nuts or seeds you like or have on hand, and you can spice it however you like. I like to stick with straight cinnamon, because I think it's more versatile, but you could always add a little nutmeg, clove, and ginger to make it feel like fall. I like to eat it like cereal, with blueberries and/or bananas and a little almond milk. And I have already mentioned that it is amazing sprinkled over my favorite snack--Apple Tacos. : ) I hope you enjoy it as much as we do!
Ingredients
4 cups rolled oats
1 cup chopped raw almonds
2 cups combined of any of the following: walnuts, macadamia nuts, sunflower seeds, cashews, pecans
1/2 cup coconut oil, melted
1/2 cup honey
1 tablespoon honey
1-2 teaspoons vanilla extract
1-2 tablespoons cinnamon
Directions
Preheat oven to 300 degrees F
In a large bowl, combine all the dry ingredients. In a separate bowl (or the measuring cup you used for the dry ingredients-- make it easy on yourself!) combine the wet ingredients. Add to the dry ingredients and mix well. It will feel like you need more liquid, but just give it a good mix, and try to get an even coating over all.
LINE A LARGE COOKIE SHEET WITH PARCHMENT OR A SILICONE MAT. Trust me on this one, you don't want to skip this step or you'll be scraping the pan from now till the end of time.
Pour mixture onto lined cookie sheet, and spread into an even layer.
Bake in preheated oven for 10 minutes at a time, stirring each time your timer goes off for 30 minutes or until the granola is golden. The mixture will crunchify as it cools, so don't worry if it still seems mushy when it first comes out of the oven. As long as it looks a golden brown color, you've got it!
After the mixture cools, transfer to an airtight container. You can store it in a cabinet for a few weeks, or in the fridge probably longer. It never lasts long around here, so I can't accurately clock it for you! : )
Enjoy!
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