Baking,  Food

Granola

Home-made granola is so good! The best part is that you can experiment with flavors and with all the ingredients to create a unique batch every time. This batch is a saltier, crunchy version that I made with a lot of different types of nuts in it.

I have my granola on yogurt sometimes with berries and a sweetener too. It’s a great thing to pack for a desk lunch as well, I just pack the granola separate from the yogurt so that it doesn’t get soggy during the commute to work.

Sweet & Savory Granola

  • 3 cups old-fashioned rolled oats (don’t use quick oats)
  • 2 – 2 1/2 cups your choice of nuts and seeds
  • 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 tesp vanilla
  • 3/4 cups dried fruits (chopped)
  1. Preheat oven and mix dry ingredients: Preheat the oven to 350ยฐF. Mix the oats and any un-toasted nuts or seeds together in a large bowl. Stir to combine.
  2. Mix in the spices: Add salt, cinnamon, and cardamom and stir thoroughly to combine.
  3. Stir in the liquids: Stir in the oil, sweetener, and vanilla.
  4. Bake the granola: Turn the granola out onto a parchment-lined half-sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty.
  5. Stir the granola: Stir every 15 minutes or so for an even color and to make sure the granola is cooking evenly. (If using coconut, add in the last 15 minutes of baking.)
  6. Prepare any late-addition ingredients: Roughly chop any dried fruits and roasted nuts being added after baking.
  7. Stir in late-addition ingredients: Remove from the oven and add the chopped dried fruits and any roasted nuts at this time. Stir to combine.
  8. Let the granola cool: Let cool before enjoying. The granola will continue cooking just a bit in the cooling process โ€” it will firm up/dry out, so if it seems a little too wet don’t worry.
  9. Store the granola: Store in an airtight container and it should stay fresh for 7 to 10 days. For longer shelf life, store in the refrigerator.

Makes about 6 cups granola

Nuts that are already roasted should go in at the end after the granola is baked so as not to burn.

Recipe from The Kitchn

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