Granola
is a favorite around our house. Whether its eaten by the handful after
it's been pulled from the oven and sits on the counter cooling; or from a
glass jar with ice cold milk before bed; or in a disposable cup with
yogurt, berries, and sliced bananas for breakfast as Noah rushes out
the door to catch the bus, a double batch is sure to
be devoured in less than a weeks’ time around this house of
mine.
Granola No. 2
3 cups rolled oats
2 1/2 cups nuts (I use a mixture of
sliced almonds, slivered almonds, & pecans)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup extra-virgin olive oil
1/4 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 cup unsweetened flaked coconut
Preheat oven to 350 degrees F.
Mix the oats, nuts, salt, cinnamon,
and cardamom together in a large mixing bowl. Add the oil, maple
syrup, and vanilla and stir to combine.
Spread the granola out onto a 13 by
18-inch baking sheet and spread in an even layer. Bake for 20 minutes,
stirring once halfway through baking time to make sure the granola cooks
evenly. After 20 minutes remove the baking sheet from the oven and stir
in the flaked coconut. Return to the oven and continue baking until the
granola is golden brown, 15 to 20 minutes, stirring once halfway through
baking time. Remove from oven and let cool completely. Store
in an airtight container. (I like to keep the granola in a big ziploc bag in the freeezer. I love it when it's really cold.)
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