Basic Granola

Post author:Angel
Post published:March 2, 2021
Post category:March 2021 / March prep
Post comments:6 Comments

I always make a batch of granola! I use it lots of ways and I never realized how expensive the store bought stuff is – Wow! You can alternate the nuts and fruits, even the sweeteners and flavorings. I mix plain full fat yogurt with a dollop of jam and a handful of granola for many breakfasts. Or just with milk and banana’s or other fruits. Great over baked apples that are getting a bit sad. Or just a quick out of hand snack when you need a little sumthin’.

Cast of characters. Oats, brown sugar, honey (I didn’t end up using the maple syrup) coconut oil, cinnamon, nutmeg, salt, nuts, dried cranberries. Preheat oven to 300.

Place six cups old fashioned oats in a large bowl. Add in 1/4 cup brown sugar, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, and 1 of salt.

1/2 cup coconut oil and 2/3 cup honey in a microwave safe container. Yes the honey is a bit crystalized, the heat will fix that. Honey is nearly indestructible food. It may crystalize a bit, particularly if stored near the stove where temperatures fluctuate widely. Just heat in the micro, or a shallow pan of water and it will come back.

Heat the oil and honey together until smooth and warm, just 30 second intervals until just smooth. Pour over the oats.

Stir well to get the oats well coated with all the flavors.

Line a sheet pan with parchment, and pour the oat mixture onto the sheet pan. Place in preheated 300 degree oven for somewhere between 30 minutes and next Tuesday. It really is something you need to watch for doneness and many factors can play in, like humidity oven temp, and how often you open the oven to stir them. You will need to stir them after 15 minutes, and every 10 minutes thereafter.

Meanwhile chop a cup of walnuts – or your nut of choice.

This is what you are looking for, a nice golden color, and slightly crisp. Then add the chopped nuts and bake another 5-10 minutes.

Once completely cool store in airtight containers. I will last a couple month stored cool and kept dry.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.