Sunday, April 24, 2011


Will update with picture(s) at some point...

I figured right now, while I'm about to make granola so I've got the recipe out anyway, I would go ahead and post it!  I usually make a double batch, depending on how much we have in the house in the way of oats.  I buy oats in bulk for about $.89/lb at the co-op (usually not organic, though sometimes the organic are on sale for less than the others!).

This is a good one for making with Bean, and he has helped me with it in some capacity for a very long time.  Since it is mostly dry ingredients (only recently has he had any involvement with the honey, and he's not allowed to do anything beyond unwrapping the butter and plunking it in the dish because it is so hot coming out of the oven), it does not result in a huge mess.  Well, the mess we get is from Bean trying to stir/toss the stuff in the bowl, but it's still fairly minimal!

1/4c. butter
5c. oats
1/2 tsp cinnamon
1TBSP flax seeds
1/4c. sliced almonds (slivered would work, too)
3/4 c. honey (I prefer wildflower honey to clover honey)
1.5tsp vanilla

Optional (add after you've toasted the granola):
1/2c. raisins
1/2c. dried cranberries
whatever else sounds good to you...

1. Preheat the oven to 300 degrees.

2. Put the butter in an oven-safe dish and put it in the oven to melt while the oven heats up.

3. Put everything else in a large mixing bowl (Bean loves doing this), and then add the melted butter (I usually need to give it another minute or so to melt).  Use a spoon to stir/toss until the oats are well-coated with honey and butter.

4. Spread on a cookie sheet (I use one standard cookie sheet for a single batch).  You can line the cookie sheet with parchment paper if it is not non-stick (I couldn't find anything but non-stick!).

5. Put in the oven for 15 minutes, then stir and switch racks if you're doing more than one batch.  Return to the oven for 10 minutes, stir.  Then return to the oven for 5 minutes at a time until the oats look a nice toasted golden brown.

6.  Allow to cool on the cookie sheets before storing.  You can eat it warm, but don't be alarmed if it isn't as crunchy as you'd like - it gets crunchier as it cools.

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